Roquefort-Honey Figs

  • Photo and Recipe courtesy of <a href='' target='_blank'>Chef Eric LeVine</a>
  • Yield: 24 servings


  • 3 ounces Roquefort cheese&nbsp;(or other strong blue-veined cheese)
  • 12 dried figs, halved
  • 12 red grapes, halved
  • 2 teaspoons honey


  • Divide the cheese into small (1/4-ounce) penny-sized balls. Set aside.
  • With your fingertip, press an indentation into each fig half. Fill the fig with a ball of Roquefort, and lightly push a half grape into the cheese. Place each fig half on a spoon and drizzle with honey before serving.
  • Chef&rsquo;s Notes:

  • Use fresh figs when in season instead of dried.
  • With this presentation, the fig acts as a vessel housing its instinctive Roquefort-cheese partner. In one bite you encounter a burst of salty, sweet, savory, and earthy flavors in harmony with one another.
  • Variations:

  • For variety you can use goat cheese mixed with toasted pistachio nuts and drizzled with a balsamic reduction.
  • Best season:

  • This is a great fall item served warm.