Who doesn’t love a fig newton? Ok maybe not everybody, but I do. My dad always ate them, so I grew up eating them all the time. This fig spread is sort of like the appetizer version of a fig newton. Plus, this is so easy to make and you can make extra to freeze and have on hand for a last minute wine and cheese party.
Recipe adapted from here.
6 ounces of dried Mission figs, stems removed
1 cup sugar
1 cup water
3 tablespoons of lemon juice
1/2 teaspoon vanilla extract
Whipped goat cheese-
8 ounces of goat cheese
3 tablespoons of milk
1 loaf of bread
1. Place the figs, sugar, water, and lemon juice in a medium saucepan over high heat. Bring it to a boil, then reduce the heat, and simmer until it starts to thicken, about 8-10 minutes.
2. Remove the pan from the heat and add the vanilla extract. Let the mixture cool before transferring it to a food processor. Mix it until it is smooth. Place it in an airtight container and put it in the fridge or the freezer. It will last in the fridge for about 1-2 weeks.
3. Before you want to serve the spread, place the goat cheese and milk in the bowl of your stand mixer fitted with the whisk attachment and beat at high speed. Serve the fig spread and goat cheese with toasted bread (I love french bread) or with crackers.