Delicious Whipped Goat Cheese Fig Toast Recipe

I made a whipped goat cheese Fig Toast on cranberry walnut bread with honey and chopped walnuts and it turned into this dangerously addictive sweet-salty crunch you’ll want for breakfast and snack.

I am obsessed with this Fig Toast because it hits the spot every dumb morning. I smear soft fresh goat cheese (chèvre) so it becomes almost pillowy, then pile sliced figs until it looks wrong and then right.

Honey sticky, walnuts crunchy, salt and pepper doing mic drops. I love the contrast with cranberry walnut bread that somehow keeps it honest.

And I keep coming back for that Fig And Cheese mess that feels classy but not precious. It’s snacky, it’s brunchy, it’s the kind of thing I steal from myself and don’t apologize.

I don’t regret it. I won’t

Ingredients

• Cranberry walnut bread: fruity sweetness and nutty crunch, it’s the sturdy, tasty base.
• Fresh goat cheese: tangy, creamy spread that’s light and feels a little indulgent.
• Heavy cream or milk: loosens the cheese, makes it dreamy and spreadable, not chalky.
• Honey folded into cheese: adds mellow sweetness, balances the goat’s bite.

  Basically perfect.

• Flaky sea salt: little pops of salt that make everything sing, not overpowering.
• Freshly ground black pepper: subtle heat and brightness, it’s a grown-up touch.
• Fresh figs: juicy, soft bites with floral sweetness and pretty, rustic texture.
• Honey for drizzling: glossy finish and extra stickiness you’ll want on every bite.
• Chopped walnuts: earthy crunch and chew, toasted if you like it nuttier.
• Butter or olive oil: helps toast the bread golden and adds cozy richness.

Ingredient Quantities

• 4 slices cranberry walnut bread
• 8 oz fresh goat cheese (chèvre), softened
• 2 to 3 tablespoons heavy cream or whole milk, plus more if needed to loosen
• 1 to 2 tablespoons honey to fold into the cheese
• Pinch of flaky sea salt
• Freshly ground black pepper, a light sprinkle
• 6 to 8 fresh figs, stems removed and sliced
• 2 tablespoons honey for drizzling
• 1/3 cup chopped walnuts, toasted if you like
• 1 tablespoon butter or olive oil for toasting the bread (optional)

How to Make this

1. Soften the goat cheese: put 8 oz chèvre in a bowl and beat with a fork or hand mixer until mostly smooth, then add 2 to 3 tablespoons heavy cream or whole milk and 1 to 2 tablespoons honey and continue whipping until light and fluffy; add a little more cream if it seems too stiff.

2. Season the whipped cheese with a pinch of flaky sea salt and a light sprinkle of freshly ground black pepper, taste and adjust the honey or salt if needed.

3. Prep the figs: remove stems and slice 6 to 8 fresh figs into quarters or thin slices depending on how chunky you want them.

4. Toast the walnuts: in a small skillet over medium heat, toast 1/3 cup chopped walnuts for 2 to 4 minutes until fragrant, shaking the pan so they don’t burn, then set aside to cool.

5. Toast the bread: heat a skillet or griddle over medium heat, spread a little butter or brush olive oil on 4 slices cranberry walnut bread, then toast until golden and crisp on both sides; you can also use a toaster oven if you like.

6. Spread the whipped goat cheese generously over each warm slice of cranberry walnut bread while the bread is still slightly warm so the cheese softens a bit.

7. Arrange the sliced figs on top of the cheese, overlap them slightly so each bite has fruit and cheese.

8. Drizzle 2 tablespoons honey over the figs and cheese, you can warm the honey briefly in the microwave for 5 to 10 seconds if you want it runnier.

9. Sprinkle the toasted chopped walnuts on top, then add a final tiny pinch of flaky sea salt and another light crack of black pepper if desired.

10. Serve immediately while the toast is warm and the cheese is fluffy; leftovers keep in an airtight container for a day but put figs on just before eating so the toast doesn’t get soggy.

Equipment Needed

1. Medium mixing bowl
2. Fork or hand mixer
3. Measuring spoons and small measuring cup
4. Small skillet for toasting walnuts
5. Skillet or griddle or toaster oven for toasting bread
6. Spatula or tongs for flipping bread
7. Paring knife and cutting board for the figs
8. Spoon or small ladle for drizzling honey
9. Serving plates or a platter

FAQ

Delicious Whipped Goat Cheese Fig Toast Recipe Substitutions and Variations

• Cranberry walnut bread: swap with sourdough, multigrain, or a toasted baguette for a chewier crunch. Any nutty or slightly sweet loaf works.
• Fresh goat cheese (chèvre): use ricotta for a lighter, fluffier spread, or cream cheese whipped with a squeeze of lemon if you want tang but milder flavor.
• Heavy cream or whole milk: replace with full fat Greek yogurt thinned with a little milk, or use half and half; if needed, a tablespoon of melted butter mixed into milk gives more richness.
• Fresh figs and walnuts: trade figs for sliced ripe pear or peach, and swap walnuts with chopped pecans or sliced almonds for similar texture and toasty taste.

Pro Tips

1) Let the chèvre sit at room temp for at least 30 minutes before whipping. It whips up way fluffier and spreads without tearing the bread. If it’s still stiff add a splash more cream, but add slowly or it gets too loose.

2) Don’t skip the tiny extra pinch of flaky salt at the end. It makes the honey and figs sing. Also try a quick squeeze of lemon or a little lemon zest if the figs are super sweet, it brightens everything up.

3) Toast both the walnuts and the bread just before serving. Warm walnuts are more fragrant and crunchy, and warm bread keeps the cheese soft and luscious. If you’re prepping ahead, keep figs separate and add them last so the toast doesn’t get soggy.

4) Warm the drizzle-honey slightly so it flows, but don’t overheat it. A few seconds in the microwave is enough. For a little extra texture and flavor, sprinkle a few crushed toasted walnuts over the honey right after drizzling so they stick.