Figs Wine and Goat Cheese

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May. 22, 2013

Figs Wine and Goat Cheese Tappas are my answer to a new party appetizer. Figs that are simmered in a red wine with lemon, cinnamon, and black peppercorns is spooned over a crisp baguette with melted goat cheese gives a unique taste that will have you reaching for one after the other.


Baguette 1 , cut into 3/8 slices
Olive oil 2 Tablespoon
Goat cheese 4 Ounce , crumbled
Dry red wine 1 1/2 Cup (24 tbs)
Dried mission figs 1 Cup (16 tbs)
Lemon zest 2 Teaspoon
Lemon juice 3 Tablespoon
Sugar 2 Tablespoon
Water 2 Tablespoon
Cinnamon stick 2
Peppercorn 1/2 Teaspoon



1. Set the oven to broil mode.


2. Brush one side of each baguette slice with olive oil.

3. Broil until it turns crisp and golden brown.

4. Flip and brush the other side with olive oil, broil again and allow to cool.

5. In a heavy bottomed pot, combine wine,add sugar, water, lemon zest, lemon juice, cinnamon sticks and whole black pepper corns, cook on high heat until it comes to a boil.

6. Reduce the heat and simmer for 25 minutes. Discard the peppercorns and cinnamon sticks.

7. Preheat the oven to 350F.

8. Spread goat cheese on the baguette slices.

9. Bake at 350F for a few minutes, until it just begins to melt.

10. Place 1 or 2 teaspoons of the prepared sauce on each of the slices.


11. Serve fresh.


The wine and fig sauce can be stored in an air tight jar.

Recipe Summary

Difficulty Level: Easy
Cook Time: 35 Minutes
Ready In: 35 Minutes
Servings: 15

Nutrition Facts

Serving size

Calories 185Calories from Fat 43

 % Daily Value*

Total Fat 5 g7.7%

Saturated Fat 2 g10%

Trans Fat 0 g


Sodium 117 mg4.88%

Total Carbohydrates 25 g8.3%

Dietary Fiber 2 g8%

Sugars 11 g

Protein 4 g8%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet