Did you ever notice that no matter what else you serve at a party, if you put out any kind of warm, melty cheese, it will be devoured in about thirty seconds? This Baked Goat Cheese with Balsamic Glazed Figs is no exception. It’s a serious crowd pleaser and a lighter alternative to baked Brie or Camembert. And with fresh rosemary, dried figs, chopped pistachios and a generous drizzle of honey, it’s the perfect festive appetizer for a holiday spread.
I love fresh figs, but with their short season they can be hard to find. Dried figs, plumped up with balsamic vinegar, honey and fresh orange juice, are just as sweet and delicious. I spoon them onto warm goat cheese flavored with rosemary and chili flakes for a spread that’s savory, sweet, and a little spicy. If you can find Mike’s Hot Honey or another spicy honey, it’s especially good drizzled over the goat cheese just before serving.
Serve this right from the oven (on a hotpad!) with plain crackers or crusty baguette slices. Then take a step back and watch it disappear before your eyes. In fact, you might as well make two while you’re at it! I’m making these for a Christmas brunch this weekend and am planning on doing exactly that.
Baked Goat Cheese with Balsamic Glazed Figs
- 10 ounces plain creamy goat cheese, softened at room temperature for 30 minutes
- 2 ounces cream cheese, at room temperature
- 1 teaspoon finely chopped fresh rosemary
- ¼ teaspoon crushed red pepper flakes
- ½ teaspoon kosher salt
- 1 cup dried figs
- 1 tablespoon honey, plus more for serving
- 1 tablespoon balsamic vinegar
- 3 tablespoons freshly squeezed orange juice
- 1 tablespoon shelled roasted and salted pistachios, roughly chopped
- Preheat the oven to 400 degrees.
- In the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl using a hand mixer) combine the goat cheese, cream cheese, rosemary, red pepper flakes, and salt. Beat for 2 minutes on medium-high speed, until smooth and lightly whipped.
- Transfer to a small (7- or 8-inch diameter) ovenproof skillet or shallow baking dish. Bake for 25 to 30 minutes until puffed and lightly browed around the edges.
- Meanwhile, remove the hard stems from the figs and cut them into quarters. Combine the figs, honey, vinegar, and orange juice in a small saucepan. (The figs should fit snugly in one layer.) Bring to a boil, then reduce the heat to low and simmer until the liquid has reduced to a thick glaze, about 8 to 10 minutes.
- Carefully spoon the figs and any remaining liquid onto the center of the goat cheese. Sprinkle the pistachios over the figs, drizzle the cheese generously with honey, and serve hot directly from the baking dish with pita chips or thin slices of baguette.Copyright 2017, Lidey Heuck, All Rights Reserved
The combo of flavors is insanely good
I love this recipe!!! I’ve made it for cocktail hour at my family’s Christmas Eve dinner for the past three years and it has become a staple! If I know I’m going to have a busy day, I’ll prepare the mixtures in the morning and set aside in the refrigerator until right before I’m ready to bake + serve. Gets devoured every time!
This looks delicious! Everything I have made from your site has been delicious so I am bringing it to a party this weekend! Can you tell me about the copper pan? It’s beautiful and I would love to buy one! Thanks so much!
Lidey, I found fresh figs. Can I use them instead of dried? Making this on Thursday night and will let you know how it goes! Thank you!
The fresh figs were delicious – just took a little longer to reduce the liquid. Took to a party and everyone raved about it! Will definitely make again!
Hi Nadene, I am so sorry I missed your comment. Thanks for letting me know about the fresh figs. I will have to try that next time I can get my hands on fresh figs!! 🙂
This looks fabulous! Can’t wait to try. The are not big fans of honey, anything else I could use? Thx
Hi Karen! I think maple syrup would be delicious, too, or a pre-packaged balsamic glaze. Let me know what you decide to do! 🙂
Looks too tasty…………loved it. 🙂
Can I sub another cheese? I really do not like goat cheese.
Hi Judith, I haven’t tried this with another goat cheese. My only other thought is ricotta may work, too, but I’d have to try it first!!
ricotta sounds good, thank you
This sounds delicious! Will it travel well?
Hi! I would prepare the goat cheese mixture and the figs and keep them separate while traveling, then bake when you arrive! Hope that helps!
Hi Kathryn, the dip will travel well as long as you assemble the cheese in the baking dish, cover it tightly, and store the fig mixture separately. Add the figs to the cheese before baking and you’re all set. I hope you love it!
Oh my goodness! This looks and sounds delicious. I am definitely making this for a party I’m hosting next weekend and also for Christmas race that I’ll be hosting. I love that it’s lighter than Brie. It’s perfect!
Thanks for giving it a try!!! Let me know what you think!!
I definitely will! The party is the 22nd (next Friay). They are going to love it! I’ll write back and let you know all the fabulous comments :).
Happy New Year, Lidey! We tried your baked goat cheese at my Ugly Christmas Sweater party on the 22nd. It was a huge hit, so good! I wrote about it today on my food blog, Sunshine and Savory (www.sunshineandsavory.com) and let everyone know they should definitely check out your blog and website. This goat cheese was so amazing! Your recipes are all wonderful. I’m looking forward to your next recipe.
Thank you, Kristin!! This made my day!! I am so glad the dip was a hit at your part. Thanks so much for following and sharing Lidey’s Table with others 🙂
You are more than welcome! I truly enjoy your recipes. I share them with all my friends and will continue to share them on my blog as well. Stay safe with the bad weather you guys have been having on the east coast!
This looks fabulous! I am making this for a party this weekend.
Thanks Lynn!! Hope it’s a hit!!
So smart! Other cheeses are too heavy, I will try this, love all the ingredients!
I agree! Let me know what you think!!