Figs and Roquefort

by Michele Pesula Kuegler | October 26th, 2010 | Recipes, Simple Solutions

Last week my husband and I had the pleasure of vacationing in Paris.  Although the news reports from France focused on the strikes and protests, I am happy to report that we saw none of that.  What we experienced were five days of utter joy:  fabulous architecture, amazing pieces of artwork, delicious foods, and incredible wines.

Although we were on vacation and intended to enjoy many of our evenings trying the cuisine of numerous French restaurants, we opted to change that plan a little.  With great local shops located within steps of our hotel, we were persuaded to spend two of our evenings dining in our hotel room.  How can one resist when there is the best assortment of cheese available two doors down from your home base?

Each of those days, we would visit the bakery, butcher, cheese shops, and wine store in the morning to gather our ingredients for that night’s dinner.  Since bringing cheese home would be difficult, we wanted to sample a good variety of cheeses.  So, rather than indulging in a big piece of one cheese, we chose to purchase smaller portions of three cheeses.  One cheese that we tried was an amazingly creamy roquefort that had a nice bite to it.  Paired with fresh figs that we found at the produce stand across the street we had quite the pairing.  Eaten either with a thin slice of our baguette or plain, the combination had the perfect combination of savory and sweet.

Back in New England, we will begin our search for the best roquefort we can find and, hopefully, a store that carries fresh figs.  With a simple pairing such as this, we will be able to relive our memories of Paris in the fall.

Figs and Roquefort


  1. 4 oz. roquefort
  2. 2 figs, peeled and sliced*
  3. baguette, optional
  1. Cut roquefort into thin slices. Top each slice of roquefort with a fig slice.
  2. If serving with a baguette, slice baguette into 1/4″ slices. Top bread with roquefort and fig.
  1. *We prefer our figs peeled, however, they can be eaten with peels intact.
Think Tasty

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