Fig & Goat Cheese Appetizer

Fig & Goat Cheese Appetizer

  • By Pat Chadwick
  • /
  • October 2019-Vol.5 No.10
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If you have invited guests for dinner but really don’t feel like cooking, try this easy, no-cook fig and goat cheese appetizer recipe.  The mild-tasting fresh figs work well as a foil to the tangy goat cheese, sweet honey, and savory rosemary combination.  I’ve long since forgotten the source of this recipe.  I make it more or less from memory.  Simple to make, the goat cheese mixture may be prepared ahead of time and refrigerated until ready to use.  Then, just bring the mixture up to room temperature, spoon it into freshly-halved figs, and serve — perhaps with a chilled glass of champagne or crisp white wine.  Any variety of fig will work, but I have a clear preference for Black Mission figs if they are available.  For best flavor, select figs when they are at their peak — just slightly soft to the touch but not over-ripe.  If the figs don’t give slightly when you press them, don’t use them; they’re not quite ready.



6 oz. goat cheese (the 365 log style brand from Whole Foods is ideal for this recipe)

1 Tbsp. honey

1 tsp. finely-minced fresh rosemary

¼ cup heavy cream

1/8 tsp. each of salt and pepper (optional)

Fresh ripe figs (estimate two figs per person)

Mix together the goat cheese, honey, heavy cream, and rosemary.  If the texture is too stiff, add a little more cream until the consistency softens a bit.  Season to taste with salt and some freshly ground pepper.

Slice figs length-wise (from top to bottom).  Place about 1 tsp. of the goat cheese mixture on each fig half.  Arrange the fig halves on a platter and serve.

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