Warm Goat Cheese & Fig Salad


Preparation info

  • Difficulty


  • Serves


Appears in

The Forest Feast Mediterranean: Simple Vegetarian Recipes Inspired by My Travels

The Forest Feast Mediterranean

By Erin Gleeson

Published 2019

  • About

During lunch at Le Tilleul in Saint-Paul-de-vence, Prance, we sat outside, drank rosé, and had a goat cheese salad with a unique presentation. Each piece of cheese on top was wrapped in a crispy dough, making it doth filling and delicious. You can use any vinaigrette, or mine.


  • phyllo dough you’ll need less than half of a 16-oz (455-g) box
  • goat brie a 6 oz (180 g) round, cut into 8 small pieces
  • mixed greens 3 handfuls (about 4 oz/115 g) tossed in vinaigrette
  • dried figs 8 figs cut in rounds, stems removed
  • walnuts roasted & salted, c (40 g) chopped


  1. Stack 3 sheets of phyllo dough & cut it into 8 (5-in/12-cm) squares. Place a small wedge (about 1 in/2½-cm) of goat Brie on each square & wrap each up like a little gift, using olive oil on your fingers to seal the edges. Place them fold-side down on a baking sheet & rub a bit more oil on top of each. Bake at 375°F (190°C) for 10-12 min, until golden. If cheese leaks out, once cooled, break it off & add it to the salad.
  2. On a platter, place the warm cheese “packages” on a bed of dressed salad greens. Top the platter with the dried fig & walnut pieces, plus some freshly ground black pepper.