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Warm Figs with Goat Cheese
© Jonelle Weaver

Warm Figs with Goat Cheese

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For an alternative to the goat cheese, try a slightly sharp, grated melting cheese, such as aged provolone or Manchego.

  1. 24 small fresh black figs, halved lengthwise
  2. 3/4 cup crumbled goat cheese (about 3 ounces)
  3. 1 1/2 tablespoons balsamic vinegar
  1. Preheat the oven to 350°. Arrange the figs on a baking sheet, cut sides up. Spoon a little goat cheese on each fig half and lightly brush the figs with the vinegar. Bake for about 8 minutes, or until the figs are warmed through. Transfer the figs to a platter and serve immediately.

Suggested Pairing

A Gewürztraminer from Alsace has a tangy, exotic fruit edge, which pairs well with the pure fruit of the figs and the tart goat cheese. Or try a Pinot Gris from Alsace with a whisper of sweetness and excellent acidity to nicely offset the ripe fruit, tangy cheese and deep balsamic flavor.