Fig, Blue-Goat Cheese & Grape Spread

  • Photo and Recipe courtesy of <a href='' target='_blank'>Chef Eric LeVine</a>
  • Yield: 8-10 servings


  • 1 lb. Roquefort cheese&nbsp;(or other strong blue-veined cheese), softened
  • 1/2 lb. goat cheese with fig, softened
  • 1/2 lb. cream cheese, softened
  • 1/2 c. red grapes, sliced
  • 1/2 c. dried figs, quartered


  • Combine the cheeses in a mixer bowl and mix on medium speed until thoroughly incorporated. Using a rubber spatula, slowly incorporate the sliced grapes and dried figs into the mixture. Scoop into a ramekin or bowl and serve with crostini or crackers.
  • Chef&rsquo;s Notes:

  • This can be made a day ahead, covered, and refrigerated until serving. It can also be heated gently and&nbsp;served warm with a Cabernet Sauvignon or an IPA.
  • Variations:

  • Eliminate the goat cheese to intensify the flavor of the Roquefort.