Quick Takeaways
- A sweet-and-savory flatbread built for the transition from summer to fall, ready in about 20 minutes.
- Figs bring natural sweetness along with iron and other essential nutrients.
- Paired with Stags' Leap Winery's Limited Edition Reserve Cabernet Sauvignon, sourced in part from our Oakville estate vineyard.
Great food and wine sustain us best when made with care and shared with friends. This fig and goat cheese flatbread features sweet figs, caramelized onions, creamy goat cheese, and fresh arugula for a dish that bridges summer into fall.
Why figs? They're naturally sweet with a soft, honeyed flesh and a bit of crunch from their tiny seeds, plus they're a source of iron and other essential vitamins and minerals. Paired with creamy goat cheese, this flatbread blurs the line between dinner and dessert, and it looks stunning enough to impress guests with very little effort. Don't forget the wine.
The Recipe
Serves: 2 to 4 | Cook time: 12 minutes
Ingredients
- 3 to 5 fresh figs
- 1 flatbread (regular, grain-free, or whole grain)
- 2 cups fresh arugula
- 2 ounces goat cheese
- ¼ cup caramelized onions
- 2 tablespoons extra virgin olive oil, divided
- Salt and pepper, to taste
- Pine nuts (optional)
- 1 teaspoon balsamic reduction (optional)
Instructions
- Preheat the oven to 400°F. Brush the flatbread with half the olive oil, then spread the goat cheese evenly across it. Top with the caramelized onions and figs.
- Bake for 10 to 12 minutes, until the goat cheese melts and the flatbread's edges brown.
- During the last 2 minutes, toss the arugula with the remaining olive oil and a pinch of salt and pepper in a small bowl.
- Remove the flatbread from the oven and top with the dressed arugula. Drizzle with balsamic reduction and add pine nuts, if using.
The Pairing: Limited Edition Reserve Cabernet Sauvignon
This flatbread pairs well with any of our Cabernet Sauvignon options, but our Limited Edition Reserve Cabernet Sauvignon is a particular favorite. Sourced in part from our estate's Gamble Ranch Vineyard in Oakville, this Cabernet bursts with dark berry aromas and flavors, notes of blackberry, black cherry, and black currant alongside baking spice notes of cinnamon, nutmeg, and clove. Rustic notes of wild chaparral sage, lavender, and thyme round out the profile, hints from well-integrated oak aging and the estate's iconic terroir character. Full and round, with velvety, mouth-filling tannins and a bright core of acidity, it's a generous, complex Cabernet that plays especially well against the sweetness of the figs.
SHOP THE LIMITED EDITION RESERVE CABERNET SAUVIGNON
Recipe at a Glance
| Element | Detail |
|---|---|
| Dish | Fig and goat cheese flatbread |
| Wine pairing | Limited Edition Reserve Cabernet Sauvignon |
| Serves | 2 to 4 |
| Total time | About 20 minutes |
| Best for | Early fall patio dinners |
Frequently Asked Questions
What wine pairs well with fig and goat cheese flatbread? A structured red like Cabernet Sauvignon works well, since its dark fruit and baking spice notes complement the figs' sweetness and the goat cheese's tang.
Can I use dried figs instead of fresh? Fresh figs are recommended for the best texture, but dried figs can work if rehydrated in warm water for about 10 minutes first.
What can I substitute for goat cheese in this recipe? Brie or a soft chèvre-style cheese both work well as substitutes, offering a similar creamy texture.
Can I make this flatbread ahead of time? It's best served fresh from the oven, but the caramelized onions can be made a day ahead to save time.
