5 Fresh Fig and Goat Cheese Recipes: a Match Made in Provence
Sweet ripe figs and tart goat cheese are one of the all-time best sweet and savory combinations out there, and an oft seen pair on the tables of Provence in summer, when both are in season.
Honey roasted figs & fresh goat cheese
- Fresh figs, about 1 per person
- Fresh figs for garnish
- Fresh goat cheese, about 1/3 cup per person
- Honey, 1 T. or more per fig, depending on how sweet figs are.
This makes a delightful brunch dish.
Chop figs and mix with honey in small oven-safe dish. Place in medium oven until cooked down somewhat, about 20 minutes. Spoon 1/2 of fig mix into bottom of nicely shaped glasses. Spoon in fresh goat cheese. Spoon over rest of fig mix. Place in refrigerator for 4-6 hours or overnight. Turn out onto dish and garnish with a slice of fig.
Hot fig and goat cheese in phyllo dough
- 1 fresh fig per person
- 1 or 1/2 round creamy goat cheese per person
- 2 sheets phyllo dough per person
- olive oil.
- chives, optional
An easy appetizer. Snip off tip of figs. Cut in four, top down, leaving attached at the bottom. Spread star-like on two sheets of phyllo dough. Place round of goat cheese on spread fig. Tie phyllo dough around fig and cheese with string, and hide with a chive if desired. brush with olive oil and bake in medium-low oven about 20-30 min, or until phyllo is golden and cheese is soft and warm throughout, if not melted. Keep an eye on them so they don't burn...
Warm goat cheese and fig salad with balsamic reduction
- 1-2 fresh figs per person
- 1/2-2 rounds of creamy goat cheese per person
- 2 T. balsamic vinegar per person
- Salad greens
A great way to start off a meal. In a small saucepan, reduce balsamic vinegar to about one-third. Place in refrigerator to cool and thicken. Meanwhile, snip off tip of fig. Cut in four, top to bottom, leaving quarters attached at bottom. Spread open and place 1/2 or 1 round of goat cheese (depending on size of goat cheese and appetites you're feeding!). Toast in the oven until cheese begins to turn golden. For more tips and details, see full recipe.
Fig, walnut & fresh goat cheese bagel spread
- fresh figs and fresh goat cheese in equal volume
- 1 T. walnuts per fig
- Whole walnuts for garnish to taste
"What's Provençal about bagels?" I hear you wondering. Nothing. That's why I snatched up the only package I ever saw in Provence! But add this spread and you'll have the best of both sides of the Atlantic. Simply blend fresh figs and goat cheese until smooth. Throw walnuts in a pulse a few times until coarsely chopped and well mixed in.
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Fig and goat cheese ice cream
- 2 parts fresh goat cheese
- 2 parts creme fraiche
- 2 parts milk
- 1 part honey
- 1 part fig walnut compote or, easier yet, preserves
A desert as delicious as it is surprising, shown here with white peach and lavender creme fraiche ice cream. Over low heat, dissolve honey in milk. Remove from heat. Stir in creme fraiche and goat cheese. Chill thoroughly. Freeze in ice cream machine according to manufacturer's instructions. When done, swirl in fig compote or preserves. Freeze 2 hours before serving. For tips and details, see the full recipe for fig & goat cheese ice cream.