Warm Figs with Goat Cheese
- SERVINGS: MAKES 4 DOZEN HORS D'OEUVRES
For an alternative to the goat cheese, try a slightly sharp, grated melting cheese, such as aged provolone or Manchego.
Fast Hors d'Oeuvres
- 24 small fresh black figs, halved lengthwise
- 3/4 cup crumbled goat cheese (about 3 ounces)
- 1 1/2 tablespoons balsamic vinegar
- 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.
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.