August 28, 2011

Roasted Figs with Goat Cheese and Honey

There's something so delicious about the earthy, subtle taste of figs. But because they're so rarely eaten, they always bring a touch of class to any meal.

Quartered and wrapped in prosciutto, then fried till crisp makes for a lovely appetizer.

Poached in a red wine sauce makes for a fancy dessert.

But my favorite way to eat it is roasted with goat cheese and honey. This recipe serves 10:

10 fresh figs
1/3 cup honey
1/3 goat cheese, softened (can be substituted with marscapone cheese)

Simply cut each fig into quarters, but stopping about 1/2 inch from the bottom to leave the base intact.
Gently pry open the figs and roast in a well oiled pan at 425° for 9 minutes, until softened.
Spoon about a teaspoon of cheese into the center of each fig and roast for another 3 minutes.  Put the figs on a plate and drizzle with your favorite locally produced honey.

Want to make it a more savory? Simply mix the goat cheese with a few dashes of black pepper before adding it to the figs.

Or want to make it sweeter? Use marscapone.


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