Valley Fig Growers

California Fig and Jarlsberg-Stuffed Baguette

Makes about 20 servings


  • 1 (16-ounce) baguette
  • 1/4 cup olive oil
  • 2 cloves garlic, finely chopped or pressed
  • 1 cup chopped red bell pepper
  • 1 cup chopped yellow onion
  • 1 cup finely chopped, stemmed Blue Ribbon Orchard Choice or Sun-Maid California Figs
  • 1/3 cup chopped, pitted kalamata olives
  • 1 tablespoon dried Italian herb seasoning or oregano
  • 2 teaspoons red wine vinegar
  • 1 1/2 cups ( 6 ounces) shredded Jarlsberg cheese
  • Salt and ground black pepper (optional)


  1. Preheat oven to 375°. Slicing lengthwise, cut off top 1/3 of baguette. Hollow out inside of bottom of loaf, leaving a 1/3-inch shell.* (Save removed bread for breadcrumbs or another use.) Reserve. Combine olive oil and garlic in medium skillet over medium-low heat for a few seconds, until garlic sizzles. Remove from heat. Brush half of oil (2 tablespoons) on inside of loaf and cut side of top. Place top and bottom of loaf, cut sides up, on baking sheet; bake 5 minutes. Return skillet with remaining oil to medium heat and add bell pepper and onion. Cook, stirring often, until onion is soft, about 8 minutes. Remove from heat and stir in figs, olives, herb and vinegar. Cool. Stir Jarlsberg into fig mixture and add salt and pepper to taste. Pack mixture into bottom of baguette. Place top on stuffed baguette. Wrap in foil. Return to oven for 15 to 20 minutes or until cheese melts. Remove foil and cut into 1-inch slices. Serve warm.

*For easier handling of long baguette, slice off top as directed, then cut loaf crosswise in half. Hollow out each half, leaving ends intact to hold filling.

Photo David Campbell

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Nutrition Information

amount per serving

  • Calories 162
  • % Calories from Fat 32%
  • Fat 6
  • Cholesterol 6
  • Protein 6
  • Carbohydrates 22
  • Fiber 2
  • Iron 1
  • Sodium 256
  • Calcium 79
  • Potassium 75