I first created this spiced goat cheese and fig appetizer when serving my finals dinner for my Natural Chef course to a group of friends. I was serving cucumber bites with sunflower, beet, and fennel purée (a recipe I had developed for my assignment) as an appetizer and decided at the last minute that I wanted a second one. With goat cheese in the fridge and figs in season, these little bites came together beautifully.
Cinnamon and clove give the goat cheese a warming touch, while Aleppo pepper adds mild spice and fruity depth. If you can find tiny mint leaves for garnish, they make a lovely finishing touch, but tearing larger leaves works just as well. A hint of mint really brightens the flavors. Pistachios add crunch and pair wonderfully here, but you can easily swap in your favorite nuts or whatever you have on hand.
And don’t skip the balsamic reduction! It is amazing how a gentle simmer with a sprig of rosemary can turn already delicious balsamic into something truly decadent. This recipe makes more than you’ll need, but that’s the best part, as you’ll have extra to drizzle over all sorts of dishes.
What is Aleppo pepper?
Aleppo pepper is a mildly spicy, fruity chili with a deep red color and subtle paprika-like notes. It is not overpowering, but adds warmth and depth to dishes.
What can I use instead of Aleppo pepper?
You have a few options: simply leave it out (these little fig bites will still be delicious), or substitute a blend of mild crushed red pepper and paprika. A tiny pinch of smoked paprika is another way to add a touch of warmth with a hint of smokiness.
Step by step instructions for spiced goat cheese and fig appetizer
Gather Ingredients: Goat cheese, figs, milk of choice, balsamic vinegar, rosemary, pistachios, mint leaves, ground cinnamon, ground clove, aleppo pepper, honey
Add the balsamic vinegar and rosemary sprig to a small sauce pan and gently simmer for about 10 minutes or until reduced by half.
Combine the goat cheese, milk of choice, cinnamon, clove, Aleppo pepper, and honey (if using)....
...and mash with a fork until well combined and smooth.
Slice the figs.
Chop the pistachios.
Top the fig slices with a dollop of goat cheese mixture, chopped pistachios, a mint leaf and a drizzle of rosemary balsamic reduction
Spiced Goat Cheese and Fig Appetizer
Sweet figs topped with spiced goat cheese, pistachios, and mint are finished with a rosemary-infused balsamic reduction for a simple yet stunning appetizer.
24
pieces15
minutes10
minutesKeep the screen of your device on
Ingredients
- For the balsamic reduction
1/2 cup balsamic vinegar
1 rosemary sprig
- For the spiced goat cheese and figs
6 figs, cut into ¼ inch slices
3.5-4 oz plain goat cheese
1 Tbsp milk of choice (I like goat milk, but any unflavored milk works)
1/4 tsp ground cinnamon
pinch ground cloves
pinch Aleppo pepper*
1/2 tsp raw honey (optional)
- Garnish
2 Tbsp pistachios, lightly toasted and roughly chopped
24 tiny mint leaves (or small pieces of larger leaves)
Directions
- For the balsamic reduction, add the balsamic vinegar and rosemary sprig to a small sauce pan. Bring to a gentle simmer and cook for about 10 minutes or until reduced by half. Let cool, strain out the rosemary and transfer to a clean, airtight glass jar. Store in the fridge for up to 3 weeks.**
- In a small bowl, combine the goat cheese, milk, cinnamon, clove, Aleppo pepper and honey, if using. Mash with a fork until well combined and smooth.
- To assemble, spoon about ½ tsp of goat cheese mixture onto each fig slice, top with pistachios and a small mint leave, then drizzle with balsamic reduction.
Notes
- * I love Aleppo pepper – it is mild, fruity and adds wonderful depths to dishes. If you can't find it or don't have it on hand, you can leave it out entirely and will still have a delicious appetizer. Or try a blend of mild crushed red pepper and paprika. A tiny pinch of smoked paprika is another option to add a little smoky note.
- ** Be sure to keep the vinegar at a gentle simmer so it doesn’t reduce too quickly. Smaller amounts can overcook fast, becoming too thick. A gentle simmer ensures a thick yet pourable consistency. For larger batches, you may need to simmer longer.
