Baked Figs with Cheese, Honey & Herbs
When figs are in season, we need plenty of ways to enjoy their deep sweetness – and to add a savory dimension. One of my favorites is to bake figs with goat cheese (though you can substitute Brie, blue or another cheese), honey, a touch of olive oil and flaky sea salt. In about 10 minutes I have the most delicious appetizer or snack, and it’s luscious enough that I often scoop all that goodness onto a cracker.
The lovely part about this roasted fig and cheese recipe is that you can adjust it based on how many you plan to serve. As you can see, I often bake up a small ramekin of them. Save the rest of your fresh figs for salads, snacking, or baking another batch. And if you have an impromptu gathering, this is simple to assemble while you enjoy good company. Though don’t wait for company – this is a simply elegant snack I know you’ll savor.
Ingredients
8 fresh figs (scale up or down as necessary)
About 2 ounces cheese (goat, Brie, blue, or your favorite)
1 teaspoon fresh thyme leaves
Extra-virgin olive oil
Honey
Flaky sea salt
Selecting Cheese for Roasted Figs
When selecting cheese for this recipe, you can head in so many directions. Herbed goat cheese happens to be my favorite, as I love the contrast between its tang and the sweetness of figs. Blue cheese can take this recipe in an even tangier direction depending on which variety you choose. For a milder option, Brie melts beautifully in the oven and lends a buttery quality.
When stuffing the figs, a little cheese goes a long way, as it remains inside. I use about ½ teaspoon or a little more depending on the size of the fig. If you prefer more, you can always add extra once you see how well the ½ teaspoon fits into your batch of figs.
How to Prepare the Figs for Roasting
Cut the stem off each washed fig then cut an X through the top of each fig as seen in the photo below, making sure not to cut all the way through the fig so the base stays intact.
How to Stuff and Bake the Figs
Preheat the oven to 400 degrees while preparing the figs. A ceramic ramekin or baking dish works well for this recipe. Lightly coat the bottom and a little bit up the side of the dish with olive oil.
Gently open up each fig just enough to tuck in about ½ teaspoon cheese. Depending on the size of the fig and your preference, more can be used. Once stuffed, I like to gently press the fig to hold the cheese inside.
Drizzle the stuffed figs with olive oil followed by honey. Bake for about 10 minutes until the figs are warm and fragrant.
Once removed from the oven, drizzle additional honey over the top as deserved. Finish with fresh thyme leaves and flaky sea salt.
They also make a beautiful offering on an abundant cheese board.
When Are Figs in Season?
The first crop of figs arrives in the market around May and continues throughout early summer. Since figs generally aren’t available year-round, they’re a treat that deserve to be showcased when you find them. In a recipe such as this, a touch of savoriness adds even more complexity to their deep sweetness.
If there seems to be a lull at the market, this is because a second crop of figs arrives August through October. Keep this recipe on hand for when they appear again, and you’ll be able to enjoy perfectly roasted and filled figs during those golden-light days of late summer and early fall.
For more fig dishes, try them in a maple-roasted squash side dish. When you need another delicious appetizer, try this seafood with mango cocktail sauce.
