Bite by Bite in Sacramento with Chef Joe Thompson: Fig & Goat Cheese Wontons

He’s back and he’s getting “figgy-with-it!” That’s right, Chef Joe Thompson is back with a great twist on an incredible appetizer that is sure to please your guests. That’s because Chef Joe is sharing with us his one and only Fig and Goat Cheese Wontons. They sound delicious, so let’s get going!

Chef Fun and Funky Pants

Okay Chef Joe, what’s up with this recipe? I’ve never heard of this before.

This was probably one of the most unique recipe ideas we have ever came up with. It’s a little embarrassing actually, because this item came to be because, *he pauses for a long moment*

Because why?  C’mon, we wanna know!

(Well), I was hungry at home and pulled together some items we had on hand that were going to go to waste if not used. I put the figs, wonton skins, and goat cheese on the counter and tried to figure out a taste combo that would work. Went to the pantry and grabbed the last few items. (I LOVE wonton skins and use them often).  Not only for traditional uses, I use them as croutons on a salad, crackers for soup, bowls for appetizers or salads, decorations on desserts and many other ways.

Chef Joe, that’s not embarrassing, that’s called real life. I do that all the time, only it’s kinda hard to figure out how to put together stale tortilla chips with over ripe bananas and day old coffee!  At least your flavor profile sounds plausible.

Of course figs and goat cheese go really well together.  At times I will just split a fig in half and dollop a little goat cheese on top.  This recipe just “kicked it up” a notch.

What are some tips you’ve learned along the way with this recipe?  

Make sure your goat cheese sits out of the refrigerator for a little bit to get soft. It is easier to work with that way.  I also will spray my fingertips with cooking spray so items won’t stick to my hand.

Chef Joe teaching Tina Macuha how to make these fig and goat cheese wontons

Chef Joe teaches Tina Macuha how to make these fig and goat cheese wontons

OMG!  Now that’s a good tip. Already do the cheese thing, but never thought to spray my hands with cooking spraythat may be borderline genius, Chef Joe. Do you have any tips for working with wontons skins?

Don’t open the package they are in until you are ready to use them.  They will dry out really fast.  Use a damp towel to cover and “store” them on  the counter while you are working with them.  Also, start using wontons skins all the time.  They are so easy to use and can be baked or fried.  They can be cut into shapes, wrapped around things, dusted with cinnamon and sugar, dipped in chocolate and…

Oh stop!  You’re making me salivate! Those are some great ideas. But I have to confess, personally, I’m not a big “fig person.” Do you have any substitution ideas for this recipe?  

You can substitute raisins, Craisins, dates, or any other dried fruit. You don’t have to use port wine if you don’t want the alcohol.

Oh no, the port can stay! But how could you change this up seasonally?

This recipe works best with dried fruit, so it can be made anytime of year.  

Right on! Thanks so much Chef Joe, looking forward to making these at my next party, for sure!

So for those of you who are ready to start making these now, click here for the recipe:

And remember Chef Joe and Crisp Catering are already booking for the winter holidays, so be sure to contact them right away for your next catering event.


Contact Chef Joe at:

Contact Chef Joe at:

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