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4 from 1 vote

Baked Goat Cheese with Caramelized Onions, Garlic and Dried Figs

Prep Time15 mins
Cook Time35 mins
Total Time50 mins
Servings: 10
Calories: 177kcal
Author: Good Dinner Mom


  • 1 pound goat cheese
  • 10 dried Mission figs, sliced and then rough chopped
  • ¼ cup dry sherry
  • 2 tablespoons olive oil
  • 1 large yellow onion, thinly sliced
  • 6 garlic cloves, crushed
  • 2 rosemary sprigs, plus extra for garnish
  • 1 teaspoon salt
  • Freshly ground black pepper
  • Handful toasted pinenuts

For Dipping

  • serve with 1 sliced toasted baguette, or pear slices, or fuji apple slices, or all of these!


  • Preheat the oven to 350 degrees F.
  • Crumble the 1 lb. of goat cheese into an oven safe dish and set aside.
  • In a sauce pot combine the 10 dried figs and ¼ a cup of sherry with enough water to barely cover the figs. Place the sauce pot over high heat and bring up to a bubble, cover and remove from the heat and let the figs plump while the onions are cooking.
  • Pour the olive oil into a large skillet and place over medium heat. Add the thinly sliced onions, and cook until they begin to soften, about 2 minutes. Then add the 6 cloves of crushed garlic, 2 rosemary sprigs , 1 teaspoon of salt and pepper and cook, stirring often, for about 10 minutes, or until the onions are caramelized to your liking. Using a slotted spoon remove the plumped figs from the sauce pot, leaving behind the liquid. Add the figs to the cooked onions, stir to combine and then spoon over the goat cheese. Sprinkle with the pinenuts. Place the dish in the oven and bake for 20 minutes or until the edges begin to bubble.
  • Remove and serve immediately with sliced baguettes, pear and apple slices.
  • This recipe is also a fabulous addition to any meat dish, particularly pork and steak.


Serving: 10g | Calories: 177kcal | Carbohydrates: 7g | Protein: 9g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 21mg | Sodium: 401mg | Potassium: 95mg | Fiber: 1g | Sugar: 5g | Vitamin A: 476IU | Vitamin C: 2mg | Calcium: 84mg | Iron: 1mg