Figs Wine and Goat Cheese Tapas

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.

 wine and figs

Figs Wine and Goat Cheese Tappas

If you had to ask me what was my favorite part of the meal is, my answer would be an appetizer. I believe that it is with the appetizers you get to have the most fun when creating a meal or an experience. Here I gently simmer figs in a nice red wine, and I add a few ingredients that are already in your spice cabinet. The cinnamon and black peppercorns add a nice spicy touch so the figs aren’t too sweet. I served this over toasted baguettes that I have added a sprinkling of goat cheese. I think these are wonderful. But I think you could also use Stilton or even a really nice sharp cheddar cheese for this appetizer.

If you don’t want to serve the figs with goat cheese, I think they would make a wonderful addition to French toast, or even warm English muffin.

wine and figs

Figs Wine and Goat Cheese Tappas

Looking for a unique appetizer?  Figs are soaked in wine and layer on top of goat cheese. 
5 from 1 vote
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Course: Appetizer
Cuisine: American
Keyword: Figs, Goat Cheee
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 24
Calories: 104kcal


  • 1 baguette
  • 2 tablespoons olive oil
  • 4 ounces goat cheese
  • 1 1/2 cups dry red wine merlot
  • 1/2 pound dried mission figs chopped
  • 2 tablespoons sugar
  • 2 tablespoons water
  • 2 teaspoons lemon zest
  • 3 tablespoons lemon juice
  • 2 cinnamon sticks
  • 1/2 teaspoons whole black peppercorns
  • 4 ounces goat cheese


  • To prepare crostini set your often to broil, and slice a baguette into 3/8 slices and brush olive oil over bread. Toast until lightly golden brown, flip over and brush other side and place crostini back into the oven and brown again. 
  • Remove from oven and allow to cool. In a heavy-bottomed pot heat together wine, sugar, water, lemon zest, lemon juice, cinnamon sticks and whole black peppercorns on high heat. Bring mixture to a boil, and then after the mixture boils reduced temperature to low and allow the mixture to simmer on low for about 25 minutes. 
  • After 25 minutes remove from heat. Remove black pepper corns and cinnamon sticks from the fig sauce. To assemble appetizers sprinkle goat cheese over the crostini and place into a 350 degrees oven until the goat cheese just beings to melt. Before serving spoon a teaspoon or two of the figs and wine over the melted goat cheese.


Calories: 104kcal | Carbohydrates: 12g | Protein: 3g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 4mg | Sodium: 99mg | Potassium: 77mg | Fiber: 1g | Sugar: 5g | Vitamin A: 100IU | Vitamin C: 1.1mg | Calcium: 37mg | Iron: 0.7mg

About Stephanie Manley

I recreate your favorite restaurant recipes, so you can prepare these dishes at home. I help you cook dinner, and serve up dishes you know your family will love. You can find most of the ingredients for all of the recipes in your local grocery store.

Stephanie is the author of's Dining Out in the Home, and's Dining Out in the Home 2.

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  1. Lea Ann

    Thank you so much for this recipe. Perfect for my next monthly Wine Tasting party. I really like crostini type tapas recipes.

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