Equipment
Ingredients
Main
- 510 g goat cheese, log format
- 4 fresh fig leaves, whole
- 10 figs, stems on
- 1 g fine sea salt
- 1 g black pepper
- 3 g fresh thyme, chopped
- 45 ml extra virgin olive oil
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 341 kcal
- Protein
- 16 g
- Carbohydrates
- 13 g
- Fat
- 26 g
- Fiber
- 2 g
- Sugar
- 11 g
- Sodium
- 456 mg
- Saturated Fat
- 13 g
- Monounsaturated Fat
- 10 g
- Polyunsaturated Fat
- 1 g
- Cholesterol
- 39 mg
- Potassium
- 182 mg
- Calcium
- 145 mg
- Iron
- 2.0 mg
- Magnesium
- 26 mg
- Phosphorus
- 228 mg
- Zinc
- 0.9 mg
- Vitamin A
- 251 mcg
- Vitamin C
- 2 mg
- Vitamin D
- 0.3 mcg
- Vitamin E
- 1.3 mg
- Vitamin K
- 9 mcg
- Vitamin B6
- 0.3 mg
- Vitamin B12
- 0.2 mcg
- Thiamin
- 0.10 mg
- Riboflavin
- 0.36 mg
- Niacin
- 0.6 mg
- Folate
- 14 mcg
- Water
- 105 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Preheat the oven to 200°C (400°F).
Slice the goat cheese log into 6 thick rounds.
Slice the figs in half lengthwise, keeping the stems intact.
Line the baking dish with fig leaves if using, then place the cheese rounds in the center and arrange figs around them.
Season the cheese and figs with salt, pepper, and chopped thyme, then drizzle with olive oil.
Bake uncovered at 200°C (400°F) for 15 minutes until the cheese softens and figs are tender.
Switch to the broiler and cook for 1 minute until the cheese is lightly browned.
Remove from the oven and let rest for 5 minutes before serving.
Chef's Notes
- For the best flavor and texture, use ripe but firm figs. If they are too soft, they will become mushy when baked.
- If fresh fig leaves are unavailable, you can bake the dish directly in the dish. The leaves impart a subtle, earthy aroma.
- Don't overcrowd the baking dish. Give the figs and cheese a little space to allow for even roasting and browning.
- Taste and adjust seasoning before baking. Ripe figs can be quite sweet, so balance is key.
- The broiler step is crucial for achieving a beautiful golden-brown crust on the cheese, but requires constant vigilance to prevent burning.
Storage
Refrigerator: 72 hours — Store in an airtight container.
Reheating: Warm in a 175°C (350°F) oven for 5-8 minutes.
Troubleshooting
Cheese is brown but figs are still hard
Cause: Figs were underripe or oven was too hot
Fix: Cover dish with foil and continue baking at 180°C until figs soften
Prevention: Use soft, ripe figs and verify oven temperature with a thermometer
Cheese has melted into a puddle
Cause: Type of goat cheese used was too high in moisture or baked too long
Fix: Cannot be fixed; serve as a warm dip instead of discrete slices
Prevention: Use a firm goat cheese log rather than a spreadable tub
Cultural Context
Figs and goat cheese are staples in Mediterranean cuisine, particularly in regions like Greece, Italy, and the South of France. This simple yet elegant dish highlights the natural sweetness of ripe figs, often enjoyed in late summer and early autumn, paired with the tangy creaminess of goat cheese. It's a popular appetizer or light dessert, showcasing fresh, seasonal ingredients.
