Fig and Goat Cheese Pinwheels

by angelika on January 5, 2012

I am in love. Again. With the combination of fig and goat cheese, but you knew that right? When I saw a holiday recipe posted for fig, goat cheese and walnut pinwheels, I knew this recipe was for me. I made them for our Solstice party… the first time. I have taken to making them a couple times a week, just for me. I worship fresh figs, but they are out of season. What is a girl to do? Well it turns out I had not given dried figs enough of a chance. Honestly, I shunned them. They were nothing to me, and their juicy counterpart was on a pedestal. This winter, in the holiday spirit, I gave them another chance, and they really are wonderful. They are earthy, and woodsy, and pungently sweet, and so very delicious. Creamy goat cheese and salty oily walnuts really pair beautifully. Roll it up in Lavash with some scallions and lettuce for freshness? Sold!

Fig and Goat Cheese Pinwheels 
1/2 lb soft goat cheese
1/2 cup dried figs, stems removed and chopped
1/4 cup thinly sliced scallion 
1/4 cup finely chopped walnuts
1/2 teaspoon coarse salt
4 leaves of butter lettuce
2 pieces of whole wheat lavash 
This recipe comes from Williams Sonoma
I found all the ingredients at Trader Joes. They have the option of whole wheat lavash, a middle eastern bread, which I appreciate. They also have the dried figs for a good price, and the chevre. I am sure you can find these ingredients in your local store as well. 
Spread out the lavash and keep it under a damp towel. 
Cut the stems from the figs, then dice them finely. Toast the walnuts at 350º for about 7 minutes, then dice finely. In a bowl combine the cheese, scallions, walnuts, figs and salt. Mash it all together with a fork. 
Spread out half the cheese mixture over the lavash, pushing it to all corners. Then lay 2-3 pieces of butter lettuce on on end, and roll it up. Cover the roll in plastic and refrigerate for 30 minutes to let the flavors mingle, and ensure the roll stays together. You can keep it like this for a day or maybe even two. 

When you are ready to serve, cut into even slices. Lay it cut side up on a serving dish. I loved this dish so much I have taken to making just the roll up and bring it to work as is, for lunch. 
A votre santé! 

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