Fig, Blue-Goat Cheese & Grape Spread

Makes 8-10 servings.


  • 1 lb. Joan of Arc® Roquefort cheese (or other strong blue-veined cheese), softened
  • 1/2 lb. Joan of Arc® Goat Cheese with Fig, softened
  • 1/2 lb. cream cheese, softened
  • 1/2 c. red grapes, sliced
  • 1/2 c. dried figs, quartered


Combine cream cheese, Roquefort cheese, and fig-goat cheese in a mixing bowl and blend well until smooth. Divide mixture into 1-ounce pieces about the size of a large marble. Take a grape and punch it into the middle of the cheese mixture, rolling to cover and forming it into balls.

Drizzle honey over the cheese balls and skewer before serving.

Chef’s Notes:

These can be made one day ahead of time, covered, and refrigerated. If you can’t find goat cheese with figs, use plain goat cheese with 10 dried figs, finely chopped.

This spread is easy and quick to assemble for a last-minute get-together. It will enhance any cheese or meat board and can also serve as an after-dinner cheese course paired with an aged port or Sauternes.


Instead of Roquefort cheese you can use goat cheese or port-wine cheese.

Best season:

This is a great item for fall and winter; serve with a nice Meritage or pale ale.

Photo & recipe courtesy of Chef Eric LeVine