Whipped Goat Cheese with Honey-Roasted Figs
Whipped Goat Cheese with Honey-Roasted Figs
Ingredients
For the Whipped Goat Cheese
- 9 1/3 ounces fresh goat cheese, room temperature
- 3 1/3 ounces cream cheese, or crème fraîche
- 1 tablespoon olive oil
- 1/3 lemon, zested and juiced
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
For the Figs
- 1 pound fresh figs, quartered
- 1 tablespoon olive oil
- 2 teaspoons balsamic vinegar
- 3 fresh thyme sprigs
- 1/3 teaspoon kosher salt
To Finish
- 1 1/2 tablespoons hot honey
- 2/3 teaspoon Aleppo pepper
- as needed flaky sea salt
Instructions
- 1
In a medium bowl, combine the room temperature goat cheese, cream cheese (or crème fraîche), olive oil, lemon zest and juice, kosher salt, and black pepper. Whip with an electric mixer for 2 to 3 minutes until the mixture is smooth and glossy. Set aside or refrigerate until ready to use. This can be made up to 2 days in advance.
⏱️ 5 min
- 2
Preheat the oven to 425°F. Line a baking sheet with parchment paper.
⏱️ 5 min•🌡️ 425
- 3
In a large bowl, toss the quartered fresh figs with olive oil, balsamic vinegar, and kosher salt. Add the fresh thyme sprigs and gently mix to combine.
⏱️ 5 min
- 4
Spread the seasoned figs, cut side up, in a single layer on the prepared baking sheet. Roast in the preheated oven for 15 to 20 minutes, or until the figs are slumped and caramelized.
⏱️ 20 min•🌡️ 425
- 5
Remove the roasted figs from the oven and let them cool on the baking sheet for about 10 minutes. Once cooled, scrape any accumulated syrup from the pan and mix it in with the figs.
⏱️ 10 min
- 6
To plate, spoon approximately 3 tablespoons of the whipped goat cheese mixture into each serving bowl or onto a platter. Use the back of a spoon to create a hollow in the center of the cheese.
⏱️ 2 min
- 7
Fill the hollow with the roasted figs and their collected syrup. Drizzle with hot honey and finish by sprinkling Aleppo pepper and flaky sea salt on top.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Whipped Goat Cheese with Honey-Roasted Figs
For the Whipped Goat Cheese
- 9 1/3 ounces fresh goat cheese, room temperature
- 3 1/3 ounces cream cheese, or crème fraîche
- 1 tablespoon olive oil
- 1/3 lemon, zested and juiced
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
For the Figs
- 1 pound fresh figs, quartered
- 1 tablespoon olive oil
- 2 teaspoons balsamic vinegar
- 3 fresh thyme sprigs
- 1/3 teaspoon kosher salt
To Finish
- 1 1/2 tablespoons hot honey
- 2/3 teaspoon Aleppo pepper
- as needed flaky sea salt
Instructions
- 1
In a medium bowl, combine the room temperature goat cheese, cream cheese (or crème fraîche), olive oil, lemon zest and juice, kosher salt, and black pepper. Whip with an electric mixer for 2 to 3 minutes until the mixture is smooth and glossy. Set aside or refrigerate until ready to use. This can be made up to 2 days in advance.
⏱️ 5 min - 2
Preheat the oven to 425°F. Line a baking sheet with parchment paper.
⏱️ 5 min•🌡️ 425 - 3
In a large bowl, toss the quartered fresh figs with olive oil, balsamic vinegar, and kosher salt. Add the fresh thyme sprigs and gently mix to combine.
⏱️ 5 min - 4
Spread the seasoned figs, cut side up, in a single layer on the prepared baking sheet. Roast in the preheated oven for 15 to 20 minutes, or until the figs are slumped and caramelized.
⏱️ 20 min•🌡️ 425 - 5
Remove the roasted figs from the oven and let them cool on the baking sheet for about 10 minutes. Once cooled, scrape any accumulated syrup from the pan and mix it in with the figs.
⏱️ 10 min - 6
To plate, spoon approximately 3 tablespoons of the whipped goat cheese mixture into each serving bowl or onto a platter. Use the back of a spoon to create a hollow in the center of the cheese.
⏱️ 2 min - 7
Fill the hollow with the roasted figs and their collected syrup. Drizzle with hot honey and finish by sprinkling Aleppo pepper and flaky sea salt on top.
⏱️ 3 min