ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Warm Figs with Goat Cheese

Yield 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.

Ingredients

  • 24 small fresh black figs, halved lengthwise
  • 3/4 cup crumbled goat cheese (about 3 ounces)
  • 1 1/2 tablespoons balsamic vinegar

How to Make It

  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.

  2. Wine Recommendation: Stuckey: The dry-style 1997 Zind-Humbrecht Wintzenheim Gewürztraminer from Alsace has a tangy, exotic fruit edge, which pairs well with the pure fruit of the figs and the tart goat cheese.Triffon: The ripe fruit, tangy cheese and deep balsamic flavor are nicely offset by the 1997 Scherer Tokay-Pinot Gris Vielles Vignes from Alsace; it has a whisper of sweetness and excellent acidity.