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Sourdough Toasts with Melted Cheese, Figs and Grapes

Sourdough Toasts with Melted Cheese, Figs and Grapes are an easy-to-make appetizer, starter or a main course with a crunchy green side salad.  Our La Réserve, Maison Mirabeau’s first cuvée from Domaine Mirabeau, is a lovely food-friendly rosé. Due to its rich and creamy character, it will pair very nicely with creamy cheeses. Read more about La Réserve Rosé and the Regenerative Viticulture Association here.

Other cheeses will work for this recipe, but we chose Chaource, a soft cow’s milk cheese from the Champagne-Ardenne region of France. Chaource is one of our favourites and works very nicely baked on a chunk of sourdough with roasted figs and grapes!

Sourdough Toasts with Melted Cheese, Figs and Grapes

Sourdough Toasts with Melted Cheese, Figs and Grapes

Maison Mirabeau Wine
Make this recipe as an appetizer or a lunch dish served with a green salad.
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course Appetizer, Lunch Dish
Cuisine French
Servings 4 people


  • 1 Chaource Cheese or other soft, meltable cheese
  • 4 slices of Sourdough Bread
  • 1 bunch of Red Grapes
  • 2 Figs


  • Preheat the oven to 350°F (180°C)
  • Wash the figs and slice them in half. 
  • Wash and dry the grapes before coating them in olive oil and salt. Then place the grapes on a baking tray and into the oven - they will need about 20 minutes to roast.
  • Slice the Chaource (or other cheese) and place on the sourdough, and out half a fig on each piece of bread. Drizzle the bread with some olive oil, salt and pepper. Place in the oven for about 15 minutes, until the cheese has melted and the fig has caramelised on top.
  • Remove the grapes and sourdough from the oven, arrange the bread slices on a board or a serving dish with the roasted grapes. For an apéro platter, cut the slices into bite-size chunks.


Chaource is a soft cow's milk cheese from the Champagne-Ardenne region of France. The cheese is named after the village where it has been made since the Middle Ages.
Keyword Appetizer, Cheese, Figs, Grapes
Tried this recipe?Let us know how it was!

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Maison Mirabeau Wine

Stephen had been in the corporate world for 15 years and in August 2008 turned down a promotion that would have meant more money but also more stress, longer hours and less time with his young family. For many years the Cronks had been dreaming and talking about moving to France to make their own wine, but the moment never seemed quite right to make the big leap.

Soon after, a good redundancy offer seemed the perfect opportunity to turn the dream into reality and after selling their beloved house, they left the leafy suburbs of south-west London in August 2009. Their worldly possessions were packed up on the back of a truck and with barely a word of French between them, the family headed south to a small village called Cotignac, in the heart of Provence.

The Cronks spent a year getting their bearings, learning to live the provençal way, as Stephen was criss-crossing the country researching and finding the best vineyards to work with. The next step was setting up a small wine business with the principle objective of making a Provence rosé that would be regarded as one of the very best from the region, while building a brand that people would grow to love. In order to achieve this aim, they put together a highly experienced winemaking team and threw their heart and soul into the brand and innovative communications with their customers. Mirabeau is now being sold in more than 30 markets, has won medals and earned acclaim from some of the world’s toughest wine critics, but what really makes Stephen happiest is that their wines are an integral part of people having a great time together.

Read more about the Mirabeau Wine story here.

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