Arrange the figs on a baking sheet, cut sides up. Spoon a little goat cheese on each fig half and lightly brush the figs with the vinegar.
Bake for about 8 minutes, or until the figs are warmed through.
Transfer the figs to a platter and serve immediately.
Wine Recommendation: Stuckey: The dry-style 1997 Zind-Humbrecht Wintzenheim Gewrztraminer from Alsace has a tangy, exotic fruit edge, which pairs well with the pure fruit of the figs and the tart goat cheese.Triffon: The ripe fruit, tangy cheese and deep balsamic flavor are nicely offset by the 1997 Scherer Tokay-Pinot Gris Vielles Vignes from Alsace; it has a whisper of sweetness and excellent acidity.
