This easy 20-minute appetiser delivers restaurant-quality flavours with minimal effort. Sweet baked figs pair beautifully with creamy labneh, finished with a drizzle of balsamic glaze. This dish is my twist on the classic fig and goat’s cheese combo, bringing a creamy, tangy, irresistible contrast.
Why You’ll Love This Baked Fig with Labneh Recipe
Special Treat
Figs are a seasonal treasure, marking the transition from summer to autumn. Their short harvest makes them all the more special—so when you see them, it’s time to indulge!
Easy and Delicious
Baked figs with goat cheese are a classic, with their perfect balance of sweetness and tang. But there’s no need to buy goat cheese—you can still enjoy this dish with a cheaper, equally delicious alternative: plain or Greek yogurt.
Goat cheese is much tangier than unflavoured Greek yogurt. If you prefer a sharper taste, just add a squeeze of lemon juice. I find Greek yogurt’s natural tartness just right. For a thicker, goat cheese-like texture, simply strain the yogurt long —it’s quick, easy, and budget-friendly!
The Perfect Appetiser, Snack & Dessert
This dish is a fantastic appetiser or savoury sweet dessert, balancing just the right amount of tang and sweetness to awaken your palate. It also makes a great bite-sized canapé—simple, elegant, and irresistibly delicious!
Ingredients for the Fig Appetiser
☑️Plain or Greek Yogurt
Choose unflavoured, plain or Greek yogurt without artificial additives. If the natural tang is a bit strong for your taste, mix in honey or maple syrup. The yogurt will be strained, and then rolled or stuffed into the figs before baking.
☑️Ripe Figs
Since figs are the star of this dish, quality is key. Select fresh, ripe figs without mould or bruises. They should be soft but not mushy, with a sweet fragrance—this is a sign of perfect ripeness.
☑️Balsamic Glaze
A rich, syrupy balsamic reduction enhances the sweetness of the figs and the creaminess of the yogurt. While store-bought versions work well, I use my Homemade Spiced Balsamic Glaze, infused with cinnamon, star anise, and fennel seeds for extra depth. If you love cooking, I highly recommend making your own!
☑️Herbs
Figs pair beautifully with various fresh herbs like thyme, rosemary, sage etc. I used thyme and sorrel for a bright, aromatic touch.
☑️Dukkah, Nuts, or Seeds (Optional)
For added crunch and a nutty aroma, sprinkle dukkah, toasted nuts, or seeds over the dish. A touch of dukkah takes the dish to the next level! Want to make your own variation of dukkah? Check out my easy dukkah recipe!
How to Make Baked Figs with Strained Yogurt?
For a detailed step-by-step guide, click Jump to Recipe at the top or check the Recipe Card at the bottom of this post.
1. Strain the Yogurt
The longest step in this recipe is making labneh (strained yogurt cheese), a staple in Middle Eastern cuisine. Simply mix a pinch of fine mineral salt into plain or Greek yogurt and strain it using a fine sieve or cheesecloth to remove excess whey. You can use whey for baking, making smoothies or tendering meat.
- Quick method: For a softer consistency, strain in the fridge for at least 30 minutes. You’ll need a teaspoon to fill the figs.
- Thicker, goat cheese-like consistency: Strain overnight or for 24–36 hours. Once firm, you can roll it into small balls, making it easier to insert into the figs.
2. Cut & Fill the Figs
- Wash the figs and trim the bottom stems so they stand upright.
- Cut an X halfway down the figs, keeping the base intact.
- Adjust the filling method based on the yogurt’s consistency. For soft yogurt (strained 30 min–few hours), use a teaspoon. For firmer labneh (strained 24–36 hrs), roll into small balls for a refined presentation.
3. Bake the Figs
You can bake them in:
⦿ An air fryer – A quick and easy option.
⦿ An oven – Preheat to 180°C (350°F) and bake for 5–10 minutes until warm and slightly caramelised.
Once baked, allow them to cool just a little bit.
4. Serve and Enjoy
You can serve the figs warm or cooled, letting them cool down enhances the contrast of flavours and textures—sweet, tangy, creamy, and crunchy.
Finish with a drizzle of balsamic glaze, a sprinkle of sumac, dukkah, or nuts, and garnish with fresh herbs. Voilà! A stunning, flavour-packed appetiser is ready to enjoy!
Check Out More Recipes
❥ Spiced Balsamic Glaze
A quick, additive-free balsamic glaze infused with warm spices, perfect for elevating both sweet and savoury dishes.
❥ Dukkah
This Middle Eastern seed, nut, and spice blend is a game-changer. Freshly made homemade dukkah is far more aromatic and flavourful than store-bought versions—perfect for adding crunch to both sweet and savoury dishes. It is super easy to make.
❥ Roasted Vegetables with Nori Hummus
A simple yet elegant dish that brings fine-dining flavours and aesthetics to your table. Roasted veggies meet umami-rich nori hummus for a unique and delicious combination.
Ingredients
- Greek Yogurt or Plain Yogurt 4 tbsp
- 2 large Figs
- Balsamic Glaze
- Sumac (optional)
- Dukkah (optional)
- Fresh herb (for garnishing)
Instructions
Step 1 - Straining Yogurt (Labneh)
Mix a pinch of salt into plain or Greek yogurt and strain through a fine sieve or cheesecloth to remove excess whey. For a soft consistency, strain for 30 minutes to a few hours; for a firmer, rollable texture, strain for 24–36 hours.
Step 2 - Cut and Fill the Figs
Wash the figs, trim the stems, and cut an X halfway down, keeping the base intact. Fill with strained yogurt using a teaspoon or roll into balls for a refined presentation.
Step 3 - Bake the Figs
Air fry for a quick option or oven-bake at 180°C (350°F) for 5–10 minutes until warm and slightly caramelised. Be careful not to burn them.
Step 4 - Serve
Drizzle with balsamic glaze, sprinkle sumac, dukkah, or crushed nuts, and garnish with fresh herbs. Voilà!
