Roasted Figs with Goat Cheese, Thyme, and Honey
Lately I’ve been working on a project that I’d really, really like to tell you about. Soon! It’s definitely something related to the blog, and we can talk about it in a week or so. For now, I’ll tell you about these figs.
Fresh Brown Turkey figs cut up to look like tulips. Fresh figs stuffed with goat cheese and thyme, and roasted until the fruit crisps up and the cheese melts. Finished with salt, pepper, and a big drizzle of honey.
This recipe is so simple and quick to prepare, but it still feels special. The New York Times recipe called for 1 whole teaspoon of goat cheese per fig, but that was way too much. Maybe if my figs were bigger, but these were closer to the size of ping pong balls. A 4-ounce package of goat cheese will be more than enough for these. These roasted figs also needed a little more than fresh black pepper at the end. Salt and honey made these great.
I ate these cheesy figs on their own as a midday snack, but I could picture them on top of a big lunchtime salad. Place them on toast layered with prosciutto and have yourself some good crostini. As always, let me know what you come up with.
roasted figs with goat cheese, thyme, and honey
This is a quick and easy dessert or appetizer that’s so good because it’s so simple. Melted goat cheese is fantastic against a fresh fig, and honey, salt, and herb bring it all together. The prepared figs may be kept in the fridge up to an hour before baking. Just keep in mind that may slightly increase the cooking time.
12 fresh figs
a few sprigs of thyme
Heat oven to 400ºF. Slice an X into the stem side of each fig using a paring knife without cutting all the way down through the fruit. Use your fingers to carefully open up the figs. Spoon 1/4 to 1/2 teaspoon of goat cheese into each fig. Sprinkle with thyme.
Place figs cut side up on a baking sheet. Roast until the figs open a bit and the cheese melts, 8 to 12 minutes. Season with salt and pepper and drizzle with honey. Serve immediately.
Serves 4. Adapted from The New York Times