Food Recipes Appetizers Warm Figs with Goat Cheese 5.0 (6,177) Add your rating & review For an alternative to the goat cheese, try a slightly sharp, grated melting cheese, such as aged provolone or Manchego. By Grace Parisi Grace Parisi Grace Parisi a former senior test kitchen editor for Food & Wine, where she wrote several successful monthly columns: Food & Wine Handbook, Tasting & Testing, Flavor of the Month, Power Pantry, and Chefs Recipes Made Easy. Parisi has also been published in McCall’s, Redbook, and The New York Times, has written five hit cookbooks, and has appeared numerous times on national television. Food & Wine's Editorial Guidelines Updated on June 19, 2015 Rate PRINT Share Trending Videos Close this video player Photo: © Jonelle Weaver Yield: 4 dozen hors d'oeuvres Ingredients 24 small fresh black figs, halved lengthwise 3/4 cup crumbled goat cheese (about 3 ounces) 1 1/2 tablespoons balsamic vinegar Directions 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. Suggested Pairing A Gewürztraminer from Alsace has a tangy, exotic fruit edge, which pairs well with the pure fruit of the figs and the tart goat cheese. Or try a Pinot Gris from Alsace with a whisper of sweetness and excellent acidity to nicely offset the ripe fruit, tangy cheese and deep balsamic flavor. Originally appeared: October 1999 Rate It Print