Dishing Up the Dirt

Honey & Rosemary Roasted Figs

Our neighbors gifted us with a TON of fresh figs from their tree and we’ve been eating them like candy ever since. A few weeks back we made Fig, Gorgonzola & Prosciutto Pizza and ever since then we’ve just been munching on them as an afternoon snack or on top of our morning oatmeal. They’re one of the season’s best treats and this simple recipe is a lovely appetizer to celebrate this seasonal delight. I love how roasted figs melt in your mouth and when they’re topped with creamy goat cheese, fragrant rosemary and sweet honey they’re pretty darn irresistible. I whipped these up with a few girlfriends a few nights back and served them with some toasted sourdough bread. They taste great with a glass of crisp white wine which makes them a great appetizer to share for happy hour. I hope you all enjoy these tasty figs as much as we do. Pour a glass of wine, call your best girlfriends (or guy friends) over and enjoy!

Cheers from Tumbleweed Farm.

Honey & Rosemary Roasted Figs

Prep Time: 5 minutes    Cook Time: 10-12 minutes    Serves: 4

  • 12 fresh figs
  • 1 1/2 teaspoons olive oil
  • 3 teaspoons minced fresh rosemary (or 1 teaspoon dried)
  • crumbled goat cheese
  • flakey sea salt
  • 1-2 tablespoons runny honey
 

Preparation

  1. Preheat the oven to 425F.
  2. Cut the stems off the figs and slice them in half lengthwise. Rub the oil over the figs and place them in an oven proof skillet or small roasting pan cut side up. Sprinkle the figs with the rosemary and crumble with a little goat cheese. Place the figs in the oven and roast until the cheese is bubbly and the figs are soft and tender, about 8-10 minutes.
  3. Remove from the oven and sprinkle with flakey sea salt and drizzle with honey. Enjoy warm or at room temperature.

Notes

*Use this recipe as a guide *Adjust measurements and ingredients as necessary *Cooking times will vary from kitchen to kitchen


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