I found this treasure in Better Homes & Gardens magazine. Fig season is short, making them a precious commodity. Goat cheese adds a little something to the already wonderful fig!
In a small bowl combine the goat cheese, chives, parsley,, snipped rosemary, salt, and pepper.
Cut the figs in half. If using apricots, cut in half; remove and discard pits. Top the fig halves with the herbed cheese. Cover and chill up to 1 hour before serving. Top the figs with rosemary sprigs. Enjoy!