Whipped Goat Cheese and Roasted Figs

Why You’ll Love This Recipe

This is a tasty and easy appetizer. Goat cheese and figs are a classic pairing. Then you add the balsamic marinade and roast the figs, and you have something that is so special.

When you see fresh figs, you have to buy them. In season during early summer and then again from late summer to early fall, figs used to be just farmers market find, but now I spot them at some grocery stores. Fresh figs are delicate and soft. They are quietly sweet and aromatic.

The leftovers are great too. You can use the whipped goat cheese on toast or a bagel for breakfast or a snack. Try swirling the roasted figs into Greek yogurt.

The Ingredients

This is what you need:

For whipped goat cheese

• Goat cheese: Buy goat cheese in a log. You don’t want crumbles or a goat cheese round with an outer rind. Give it time to sit at room temperature, so it is very soft.
• Cream cheese adds another dimension to the tangy flavor of goat cheese. It makes it more complex and interesting. 
• Honey adds a touch of sweetness. You can go half and half with regular honey and hot honey, if you want a sweet and savory kick.
• Kosher salt: I give the cheese mixture just a pinch of salt to activate all the ingredients.

For roasted figs

• Figs: You can use black mission figs or brown turkey figs. The important part is that they are fresh figs that are ripe and soft.
• Balsamic vinegar is wonderfully tart and goes well with the mellow taste of fresh figs.
• Honey takes the edge off the sharpness of the vinegar.
• Olive oil: Use extra virgin olive oil for the best taste.
• Kosher salt seasons this mixture.

For serving

• Bread: I like to toast my bread to give it some structure to hold everything, but you can use fresh bread if you want. You can slice a baguette, drizzle it with olive oil and toast it in a 400-degree F oven for 12-15 minutes, flipping halfway through toasting, until it becomes golden.
• Crackers are another option. Then you can take them the right out of the package and not bother with toasting. 
• Walnuts or almonds: Either are great in this recipe. They add nuttiness and crunch. Toast them to enhance their flavor.
• Rosemary: To finish, I use chopped fresh rosemary for garnish. Don’t substitute with dried rosemary because it will be too intense.

How To Make Whipped Goat Cheese and Roasted Figs

Preheat the oven to 400 degrees F. Line a sheet pan with parchment paper.

1. Make the balsamic drizzle for the figs. Whisk olive oil, balsamic vinegar, honey and salt in a small bowl.

2. Prep the figs for roasting. Put them cut side up in rows on the lined pan. Spoon a bit of the balsamic mixture on each of the figs.

3. Roast the figs. Give them 15-20 minutes in the oven. The should be very soft and jammy in the middle. Let them cool.

4. Combine the goat cheese, cream cheese, honey and salt in a food processor or a stand mixer fitted with the paddle attachement.

5. Mix the goat cheese and cream cheese until they are smooth, light, whipped and combined. This will take about 1 minute. Use a spatula to scrape down the sides as needed.

6. Assemble the toasts. Spread the creamy goat cheese on the toasted bread. Top with roasted figs and sprinkle with chopped nuts, rosemary and flaky sea salt.

Serving

As the recipe is written and photographed, you can see that it is an elegant appetizer that’s great for fall and fig season, but you shouldn’t feel limited by this crostini approach. I will toast the most basic slice of whole wheat sandwich bread and slather on whipped goat cheese with roasted figs for breakfast or a snack. I also love this spread on a plain or sesame bagel.

Another option is to treat this like goat cheese dip. Scoop all the whipped cheese onto a plate or into a bowl. Then garnish it with chopped nuts and fresh herbs, and put the roasted figs in a separate bowl. You can have your guest dip with crackers or salt & pepper kettle chips.

Storage & Leftovers

Keep the whipped goat cheese and figs in separate airtight containers in the fridge. You can save them for 3-4 days. Let them sit out at room temperature for 15-20 minutes before serving, so they can lose that chill from the fridge. Then the goat cheese will be more spreadable again.

Recipe Tips

Make sure the goat cheese and cream cheese are at room temperature. Otherwise they won’t blend together easily in the food processor or mixer. They should end up combined with no lumps.

To get a nice creamy texture, its best to use a food processor or mixer. Unlike whisking it by hand, let one of these countertop appliances do the work.

If you can’t find fresh figs or if you’re looking for a shortcut, use fig jam. Spread the bread with whipped goat cheese and spoon on some fig jam instead of using roasted fresh figs.

More Cheese Appetizers

Marinated Mozzarella Balls
Baked Feta with Tomatoes and Olives
Burrata with Roasted Tomatoes
Baked Goat Cheese Dip

More Fig Recipes

Fig Arugula Salad
Fig Goat Cheese Flatbread
Cranberry Fig Sauce