Warm Figs with Goat Cheese and Honey | The Jewish Week | Food & Wine

Warm Figs with Goat Cheese and Honey

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Warm Figs with Goat Cheese and Honey

A piece of barely enhanced fresh fruit is a common ending to many Mediterranean meals, and figs are a perfect candidate: Their sweet, juicy flesh and delicate flavor need little adornment. We started by choosing the ripest, plumpest figs we could find. Halving them and topping them with a bit of tangy goat cheese offset their sweetness nicely. A brief stint in a hot oven was enough to warm the figs and cheese through, and topping each one with a walnut half, toasted to bring out its flavor, offered pleasant crunchy contrast. Finally, a drizzle of honey (tasters preferred milder-flavored options like clover) brought all the elements together with a hit of floral sweetness.

Servings & Times
  • Serves 4-6
Active Time:
  • 15 min

1 1/2 ounces goat cheese

8 fresh figs, halved lengthwise

16 walnut halves, toasted

3 tablespoons honey

  1. Adjust oven rack to middle position and heat oven to 500 degrees. Spoon heaping 1/2 teaspoon goat cheese onto each fig half and arrange in parchment paper–lined rimmed baking sheet. Bake figs until heated through, about 4 minutes; transfer to serving platter.
  2. Place 1 walnut half on top of each fig half and drizzle with honey. Serve.

Reprinted with permission from The Complete Mediterranean Cookbook, copyright 2017 by America’s Test Kitchen