Valley Fig Growers

California Fig & Goat Cheese Squares

Try out this delicious recipe from Valley Fig!

Freezing: not recommended

Makes: 30


  • 2 cups (500 mL) Blue Ribbon Orchard Choice California Figs 
  • 1 cup (250 mL) water 
  • ¼ cup (50 mL) lemon juice 
  • 1 cup (250 mL) toasted chopped walnuts 
  • 1 1/3 cups (325mL) Robin Hood® Nutri™ Flour Blend 
  • ½ cup (125 mL) brown sugar, packed 
  • ½ tsp (2 mL) Windsor® Kosher Salt 
  • ½ cup (125 mL) butter, chilled and cut into small pieces 
  • 2 cups (500 mL) goat cheese, room temperature 
  • 2 eggs  


  1. Preheat oven to 350ºF (180ºC). Grease or line a 9” x 13” (3 L) baking dish with parchment paper.
  2. Combine figs, water and lemon juice in a medium saucepan. Bring to a boil over medium-high heat. Cook 5 minutes or until figs are tender. Cool slightly.
  3. Place fig mixture in a food processor or blender; process until smooth. Stir in chopped walnuts. Reserve.
  4. Combine flour, brown sugar and salt in bowl. Stir to combine. Cut in butter until mixture resembles coarse meal. Press mixture in prepared baking dish.
  5. Gently spread fig mixture over prepared crust.
  6. Beat goat cheese and eggs until smooth. Spread over fig mixture.
  7. Bake in preheated oven for 30 minutes or until set. Serve warm or at room temperature.
Add 1 tbsp (15 mL) chopped fresh rosemary to goat cheese mixture. This makes a great hors d’oeuvre.
For a sweeter taste beat ½ cup (125 mL) sugar and 1 tsp (5 mL) vanilla into the goat cheese mixture.
If you make this recipe, snap a photo and tag us @valleyfig —we’d love to see what you’re cooking on Instagram and Facebook!