Figged Aff! (Roasted Fig & Boilie Irish Goats Cheese with a Tarragon and mustard dressing)

Figged Aff! (Roasted Fig & Boilíe Irish Goats Cheese with a Tarragon and mustard dressing)


Do you ever feel like you just can’t be figged going to much effort in the kitchen?! This recipe is definitely for you! It doesn’t take long to prep, so relax, pour another glass and catch the end of the Sunday game … there’s no rush here!

Warm figs and goats cheese pair really well together, but this recipe also works with blackberries or pears instead of figs. There are a couple of artisan producers around the country now producing a selection of fruit-flavoured balsamic vinegars. Burren Balsamics outside Ballynahinch produce a lovely Blackberry balsamic which you could try with this recipe when Blackberry season comes around.

For the recipe below, I used Arcadia Delicatessen’s Fig balsam vinegar which offers a lovely versatility in both sweet and savoury dishes. I added mustard and tarragon for a powerful punchy dressing – I hope you enjoy it!


Figged Aff! (Roasted Fig & Boilíe Irish Goats Cheese with a Tarragon and mustard dressing)

Serves 2-4

Preparation time: 5 minutes

Cooking time: 10 minutes

Calories per serving: 125 per serving


4 Medium Figs

125g Boilie Irish Goats Cheese

2 Tablespoons Broighter Gold’s Lemon Infused Cold Pressed Rapeseed Oil

2 Tablespoons Arcadia Delicatessen’s Fig Balsam Vinegar

1 Teaspoon Coleman’s English Mustard

Chopped fresh tarragon leaves

Salt & pepper


Pre-heat your oven to 180oC. Halve the figs, place on a baking tray skin side down and bake @180oC for 5 minutes.


To prepare the dressing, mix the vinegar, oil, mustard and tarragon in a cup and season with salt & pepper.

Slice the goats cheese into 8 slices and place on top of the baked figs. Drizzle some dressing over the goats cheese and place the tray back in the oven to bake the figs and the cheese for another 5 minutes @180oC.


Drizzle the remaining dressing over the baked cheese before serving and enjoy!



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