Honey Roasted Figs
Can fresh figs get any better? Possibly.
Serving Size: Makes 24 halves
I am always looking for a way to change up and class up a cheese platter. I love adding in a little extra or two, like little pieces of honeycomb, or dried fruit, or an unusual jam or condiment.
This is my latest cheese platter pal crush. You just slice some figs in half, place them sliced side up on a baking sheet, put a bit of butter on top of each, drizzle over a teeny bit of honey (I used some truffle honey that I was gifted – the smell alone is pure heaven, but you can certainly use plain old honey instead), sprinkle on a few flakes of sea salt, and roast them until they soften and caramelize a bit. (The word “caramelize” has never left the go-to word lexicon. It’s possibly the loveliest food word there is).
A final optional drizzle of honey once they are on the platter, and they are good to go. Use any fresh figs you like – fig season actually comes in 2 parts – a quick burst at the beginning of the summer, and a slightly longer season that spans the end of summer into fall. There are hundreds of varieties, but some of the most accessible and delicious are Calimyrna, Black Mission, Kadota, and Brown Turkey. Any of them will work with this recipe.
The first time I made these I served them up along with some slabs of a semi-aged goat cheese for a friend’s bridal shower. Usually I get a bit crazy with cheese platters, in a more is better way, but in this case I wanted to show off the figs, so I held back.
It was a wise move, because the figs were certainly worthy of holding center stage. In these photos they are paired up with an everyday soft fresh goat cheese, availably in pretty much every supermarket around at this point, some crusty baguette, and a bit more honey (you can’t tell, but this really is truffle honey).
But , yes, you will also want to add these to bigger and more bountiful cheese platters as an accessory. In case you are wondering what the pretty bowl of red and orange is, it’s Peach and Roasted Red Pepper Salsa, and that was also part of the spread one fine summer day.
You could also add a few lime wedges for optional squeezing over the figs or, skip the lime and drizzle over a few drops of balsamic vinegar. If you happen to have a good bottle of aged balsamic in your home, use that – this is exactly the time and reason to break it out.
You could also add these figs to a salad. Try adding them to Endive Salad with Pear and Creamy Herb Dressing or Endive, Arugula and Orange Salad.
Honey Roasted Figs
- 12 fresh figs
- 2 tablespoons unsalted butter, softened
- 2 tablespoons honey (truffle honey if possible!), divided
- kosher or sea salt
1. Preheat the oven to 350°F. Line a baking sheet with foil or parchment paper. Slice the figs in half through the stems and place them on the baking sheet, cut side up.
2. Divide the butter evenly over the tops over the figs and drizzkle over about half of the honey, dividing it evenly. Give each fig a tiny sprinkle of salt. Bake for about 20 minutes until they are soft and ever so slightly browned. Remove from the oven , drizzle over the rest of the honey, and let the figs cool to room temperature. Serve with cheese.