At a glance
Halve ripe figs, top each half with goat cheese and a drizzle of honey, and wrap them in prosciutto if you like. Smoke them at 225°F for 25 to 40 minutes until soft and warm. Finish with more honey, thyme, toasted nuts and flaky salt.
Smoked figs are one of the simplest and most impressive starters you can make on a smoker. Ripe figs turn soft and jammy, the goat cheese warms through, and the smoke adds a savory note that balances their sweetness. Wrapped in prosciutto, they become a salty, sweet bite that disappears fast.
Choosing figs
Use ripe fresh figs that are soft to the touch and smell sweet. Black Mission figs are deep purple and very sweet, while Brown Turkey figs are larger and milder. Figs are in season from late summer into fall and do not ripen much after picking, so buy them ready to eat.
The best wood for figs
Mild fruit woods like apple and cherry, or nutty pecan, suit figs best. Figs only spend a short time in the smoker, so they take on a gentle smoke flavor. If the smoker is already running hotter for a main course, they will be ready in about 20 minutes.
Recipe
Smoked Figs
- Prep
- 15 min
- Cook
- 40 min
- Total
- 55 min
- Makes
- 6 servings as a starter
- Smoker 225°F (107°C)
- About 25 to 40 minutes
- Done when soft and the cheese is warm
Ingredients
- 12 ripe fresh figs, such as Black Mission or Brown Turkey
- 4 oz (115 g) soft goat cheese
- 2 tbsp honey, plus more to serve
- 6 slices prosciutto, halved lengthwise (optional)
- 1 tsp fresh thyme leaves
- 1/4 cup chopped toasted walnuts or pistachios
- Flaky salt and black pepper
- 1 tbsp aged balsamic vinegar (optional)
Equipment
- Smoker
- Foil tray, cast iron pan or grill mat
Method
- Cut each fig in half from stem to base, or cut a cross in the top of each fig and gently open it.
- Spoon or pipe about 1 tsp of goat cheese onto each fig half.
- For prosciutto wrapped figs, wrap a strip of prosciutto around each piece.
- Arrange the figs in a foil tray or cast iron pan and drizzle with half the honey.
- Heat the smoker to 225°F (107°C) with apple, cherry or pecan.
- Smoke for 25 to 40 minutes, until the figs are soft and the cheese is warm and lightly colored.
- Drizzle with the remaining honey and balsamic, then scatter with thyme, nuts, flaky salt and pepper. Serve warm.
Notes
- Ripe figs are soft and fragrant. Underripe figs stay dry and lack sweetness.
- Blue cheese or mascarpone work well in place of goat cheese.
Serving ideas
- As a starter on a board with crackers and cured meats.
- Over arugula with balsamic dressing for a warm salad.
- As a dessert with vanilla ice cream or Greek yogurt, without the prosciutto.
- Alongside smoked pork collar or duck legs.
For another smoked fruit dessert, try our smoked peaches.
Frequently asked questions
How long do you smoke figs?
About 25 to 40 minutes at 225°F, until soft and warm.
Can I use dried figs?
Not for this recipe. Dried figs do not soften the same way and can scorch.
Can I make smoked figs ahead?
They are best served warm, but you can stuff and wrap them a few hours ahead and keep them in the fridge until it is time to smoke them.