Roasted figs with goat cheese and honey
Ripe figs cut into a cross, filled with creamy goat cheese, scattered with walnuts and thyme, drizzled with honey and roasted for ten minutes. Sweet, savoury, and gooey. It's the French late-summer starter, and it takes about as long to make as it does to open a bottle of wine!
Ingredients
- 8 figs ripe
- 120 gr goat’s cheese
- walnuts
- 2 tbsp honey
- 4 sprigs thyme
- black pepper
Equipment
Instructions
1. Heat the oven
- Preheat the oven to 200°C (180°C fan).
2. Cut the figs
- Trim the stalks and cut a cross into the top of each fig, about two-thirds of the way down, then squeeze gently at the base to open them out.
3. Fill
- Set the figs upright and snug in the baking dish. Push the goat cheese into the centre of each one, then scatter over the walnuts and thyme.
4. Honey
- Drizzle the honey over the figs.
5. Roast
- Roast for 8 to 10 minutes, until the figs are soft and the cheese is warm.
6. Serve
- Grind over some black pepper and serve warm, with the juices from the dish spooned over.
Notes
- Small figs (3 to 4cm) need about 16 figs for 4 people, and 6 to 8 minutes in the oven.
- Stop the cut at two-thirds, or the figs fall apart.
- Pack them close together so they hold their shape.
- Rest for 5 minutes before serving.