Warm, Stuffed Figs with Goat Cheese & Reduced Balsamic

This week’s recipe incorporates two of our finest from the market: figs and goat cheese! Enjoy some warm stuffed figs to reflect the abundance of our summer season. Be Sure to stop by the Tuesday market to get goat cheese from G&M Goat Farm.


  • 15 ripe figs
  • 10 oz goat cheese of your choice from G&M Goat Farm
  • Fresh basil leaves
  • 1 cup balsamic vinegar
  • Red pepper flakes


Thoroughly wash the figs. Cut off the stems and cut a deep X at the top of each fig. To make the balsamic reduction, heat the balsamic vinegar in a saucepan on medium heat until it thickens. Add red pepper flakes to give it a kick. Allow it to sit on a low simmer for 10 minutes until it fully thickens. Turn broiler on in preparation for the coming steps. Mix chopped basil into the goat cheese, enough to evenly disperse flecks throughout. Stuff a small amount of the herbed goat cheese inside each of the figs. Place the figs in the oven and allow them to broil for 5 minutes or until the goat cheese turns a light brown. Remove the figs from the oven and drizzle the balsamic reduction over it. Allow it to cool for a few minutes before serving. Garnish with fresh basil, salt to taste.

Serves: 5

By: Chaya Bhat + Wil Crary

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Market Umbrella


Market Umbrella is an independent nonprofit 501(c)(3), based in New Orleans, whose mission is to cultivate the field of public markets for public good. Market Umbrella has operated the Crescent City Farmers Markets (CCFM) since 1995.

Crescent City Farmers Market


The Crescent City Farmers Market operates weekly year-round in four New Orleans neighborhoods. The CCFM hosts nearly 80 local small farmers, fishers and food producers, and more than 100,000 shoppers annually.