Whipped Goat Cheese and Roasted Figs

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Whipped Goat Cheese and Roasted Figs

Honey whipped goat cheese and roasted figs tick the boxes for a simple yet impressive appetizer recipe. Before I roast the figs, I drizzle them with a mix of balsamic vinegar and olive oil.

Prep Time15

Cook Time15

Total Time30

Course: Appetizers & Snacks

Cuisine: Mediterranean

Servings:

Author: Paige Adams

Ingredients

For roasted figs

1 tablespoon olive oil
2 teaspoons balsamic vinegar
1 tablespoon honey
Pinch of kosher salt
15 fresh figs, stemmed and halved

For whipped goat cheese

10 ounces goat cheese, softened at room temperature
4 ounces cream cheese softened at room temperature
2 tablespoons honey
1/4 teaspoon kosher salt

For serving

Toasted bread
Chopped toasted walnuts or almonds
Chopped fresh rosemary
Flaky sea salt

Instructions

Preheat the oven to 400 degrees F. Line a sheet pan with parchment paper.
In a small bowl, stir the olive oil, balsamic vinegar, 1 tablespoon honey and a pinch of salt.
Arrange the figs, cut side up, in rows on the prepared pan. Drizzle the figs with the balsamic mixture.
Roast the figs for 15-20 minutes until they become jammy in the middle and very soft. Let them cool to room temperature.
Combine the goat cheese, cream cheese, 2 tablespoons honey and 1/4 teaspoon salt in a food processor or the bowl of a stand mixer fitted with the paddle attachment. Mix until fully whipped and combined, about 1 minute.
To assemble, spread the whipped goat cheese on the toasted bread. Spoon the roasted figs on top. Sprinkle with chopped nuts, rosemary and sea salt.

Notes

If you can’t find fresh figs or if you want a shortcut, use fig jam. Spread the bread with whipped goat cheese and spoon on the jam.

Alternate serving instructions: You can serve this like a dip. Spoon the goat cheese into a serving bowl or onto a plate. Sprinkle with chopped nuts and rosemary. Put the roasted figs in their own bowl. Then serve it with crackers or salt & pepper potato chips.

Store the whipped goat cheese and figs in separate airtight containers in the fridge. You can keep them for 3-4 days. Let both sit out at room temperature for 15-20 minutes before serving. Then the goat cheese will be more spreadable, and the figs won’t be as cold.

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