This baked goat cheese log with figs and prosciutto is an elegant finger food option to serve as starter or with cocktails. If you’re looking for an easy yet pretty goat cheese log appetizer, these baked chevre bits will not disappoint.
Goat cheese log appetizer
As soon as the fall approaches, everybody is looking for new ideas to use what’s in season and especially suit the mood of the new time of the year. Figs are among late summer’s greatest gifts, and they pair so wonderfully with goat cheese.
Baked brie with all sorts of toppings is a popular starter, but baked goat cheese should deserve the same sort of recognition. In this baked goat cheese recipe we are using a ripened goat cheese log. It only needs a few minutes in the oven, then it is topped with a delicious array of ingredients. Basically, it is like the essence of a charcuterie board! Every bit comes with cheese, cold cuts, fruit and nuts. A fantastic appetizer in the fall!
Another goat cheese appetizer: garlicky mushroom crostini!
To make these baked chevre bits you will need the following ingredients:
- 1 ripened goat cheese log (about 200 g)
- 4 prosciutto slices
- 1 fresh fig
- 10 walnuts
The yield is 8 bits. If serving this along with other finger foods, 2 per person might be enough as a small starter, so one log serves 4 people. If planning on having only this, you should definitely double up the recipe, as one log would be enough to serve 2 people (with 4 baked cheese bits per person).
Loving this combination? You’ll love my fig and goat cheese salad!
How to make baked goat cheese log
- Slice the goat cheese log into 8 pieces. Place them on a sheet pan lined with baking paper and bake in the preheated oven at 200°C (390°F) for 10 minutes.
- As the cheese bakes, take care of the other ingredients: cut the prosciutto slices in half, chop the walnuts, slice the fig in 8.
- Take the cheese out of the oven and place the baked goat cheese slices on a serving plate.
Serve them with a batch of homemade sourdough grissini!
Decorating the baked chevre bits
- Sprinkle half of the chopped walnuts over the baked chevre slices.
- Place a half prosciutto slice over every cheese bit, gently ruffled.
- Place a fig slice on top of the prosciutto.
- Sprinkle the rest of the walnuts on top of the figs and prosciutto, as well as in between the slices on the serving plate, just as decor.
- If your honey is not liquid, warm it lightly to make it runnier. Pour some honey over every goat cheese slice.
It’s aperitivo time!
A single serving taste of all the good things you can find on a charcuterie board, these baked goat cheese log treats are definitely stunning and very easy to prepare. They take a very short time to make, so they’re very easy to whip up as your guests are sipping on their first glass of aperitivo. But if you’d rather join in on the libations than bustle in the kitchen, rest assured. These goat cheese bits are delicious also cold, so you can make them in advance and let them wait on the table. You can keep them at room temperature before serving fo up to 2 hours, covered with a clean tea towel. Not recommended in places where room temperature is hotter than 23°C.
Pairing small finger food with the first drink for the evening is a lovely way to start a dinner. While the guests are coming in in batches and it’s not time to take a seat at the dinner table yet, preparing the palate for the meal to come is a lovely ritual. These baked goat cheese log bits are excellent aperitivo material, and can go great with a variety of drinks. Here are some suggestions:
- Campari soda – a low alcohol aperitivo that is very popular in Italy. The fragrance of the bitter liqueur provides a nice contrast to the tangy mouldy cheese.
- Brown lemonade – an alcohol-free alternative that stimulates the palate, this lemonade is enriched with the molasses flavour of muscovado sugar and pairs well with the sweet notes of the food.
- A light-bodied red wine low in tannins like beaujolais or pinot noir would be a fantastic wine choice to go with the fresh figs and the prosciutto.
Baked goat cheese log with figs and prosciutto
- Oven tray
- Cutting board and knife
- 200 g goat cheese (1 log)
- 4 slices prosciutto
- 1 fig
- 10 walnuts
- 2 tbsp honey
- Slice the goat cheese log into 8 pieces. Place them on an oven tray lined with baking paper and bake in the preheated oven at 200°C (390°F) for 10 minutes.
- As the cheese bakes, cut the prosciutto slices in half and roughly chop the walnuts. Slice up the fig. If the honey is not liquid, lightly warm it to melt for easier drizzling.
- Take the cheese slices out of the oven and transfer to a serving plate.
- Sprinkle chopped walnuts over the cheese. Place prosciutto slice lightly ruffled over the walnuts. Top with a fig slice.
- Gently drizzle the honey over every cheese bit. Top with remaining chopped walnuts.