Gorgonzola Stuffed Figs

Recipe Date: September 14, 2019
Serving Size: 6
Prep Time: 25 Minutes
Difficulty: Medium
Measurements: Imperial (US)

A flavorful bite with our Syrah, Santa Barbara County.


  • 24 fresh figs, dried figs, or pitted dates
  • 4 ounces gorgonzola dolce blue cheese at room temperature (or your favorite creamy blue)
  • Sea salt and freshly ground pepper
  • ½ cup Pomegranate Glaze (recipe below) or aged balsamic vinegar
  • 24 walnut halves, toasted (you may substitute chipped toasted pecans or pistachios)


Make a slit in the figs or dates but not all the way through.

Whip the blue cheese with a sturdy whisk or food processor and season generously with sea salt and pepper. Spoon some cheese into the slit of the fruit and pinch closed. Top each with a toasted walnut half or chopped toasted nuts. Drizzle with Pomegranate Glaze or aged balsamic and serve on a tray for a flavorful bite with 2016 Syrah, Santa Barbara County.

Pomegranate Glaze

Makes about 1 cup

What you need:
1/3 cup fresh juice from 2 or 3 large oranges (or seasonal blood oranges or tangerines)
¼ cup of pomegranate concentrate
6 tablespoons honey
1 tablespoon balsamic vinegar
Pinch of sea salt

How to make it:
Strain fresh squeeze juice in a small saucepan, add pomegranate concentrate, honey, balsamic vinegar and sea salt. Simmer over medium-low heat until thick enough to coat the back of a spoon, about 10 minutes. Cool slightly before pouring into a lidded glass jar and store at room temperature.

Makes 24.

Tip: you’ll have leftover gorgonzola filling, so spoon it into a bowl, cover, and refrigerate for later as a topping for other delights, spread on pizza for a topping.

By Chef Robin Goldstein, from her book, A Taste of Ojai. Photo by Tenley Fohl.