Roasted Figs | Goat Cheese, Almond, Balsamic

Passing through our middle eastern grocery I noticed fresh figs were making an appearance.  You probably already know there are two impossibly short seasons for figs; the first in May and the second typically in August. Locally they seem to come and go from markets within a week.

I took home a big bag and tried several different preparations; this one being my favourite.

Figs-1 Figs-2
  • 12 Fresh Figs
  • 12 Almonds
  • 4 Ounces Goat Cheese
  • 2 t Balsamic Vinegar
  • 2 t Honey
  • 1 t Ground Black Pepper

Wash, dry, stem and slice the figs in half. Top each half with 1/2-1t goat cheese, then top that with one almond. Put the figs, flesh side up,  in a small roasting dish and pop them under a broiler for about 4-5 minutes. What you’re going for here is a browning of the cheese and a slight char on the almond just shy of burnt.

Remove from oven, cool for 5 minutes then drizzle with equal parts balsamic and honey. Sprinkle with pepper and serve warm. Delicious, a little sweet contrast to the savoury;   a little crunchy contrast to the pillowy.

These will keep in the fridge for a few days but figs get soggy so its best to make and eat them all in one session.

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2 thoughts on “Roasted Figs | Goat Cheese, Almond, Balsamic

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