Description
Baked Figs with Goat Cheese delivers a perfect balance of sweet and tangy flavors that dance across your palate. Drizzled with honey and sprinkled with herbs, this simple appetizer brings Mediterranean charm straight to your table.
Ingredients
Scale
Main Ingredients:
- 6 figs
- 2.8 ounces soft goat cheese
Flavor Enhancers:
- 2 tablespoons walnuts
- 1 tablespoon sage
Finishing Ingredients:
- 2 tablespoons honey
- salt
- freshly ground black pepper
Instructions
- Preheat your oven to 390°F, preparing a baking dish for the figs.
- Remove the stems from 6 medium-sized figs and carefully create an X-shaped cut on the top, slicing halfway through each fig.
- Take 80 grams of soft goat cheese and gently fill each fig using a teaspoon, ensuring even distribution.
- Sprinkle 2 tablespoons of chopped walnuts and 1 tablespoon of chopped sage evenly across the stuffed figs.
- Drizzle 2 tablespoons of honey over the figs, coating them lightly and evenly.
- Season with a pinch of salt and freshly ground black pepper to enhance the flavors.
- Place the figs in the preheated oven and broil for 5 minutes, watching carefully until they soften and release their natural juices.
- Remove from the oven and let the figs rest for a moment to cool slightly.
- Serve the baked figs warm or at room temperature, perfect alongside a glass of wine for a delightful appetizer or light dessert.
Notes
- Choose ripe, soft figs for the best texture and flavor in this dish.
- If fresh sage isn’t available, substitute with thyme or rosemary for a similar aromatic touch.
- Toast the walnuts briefly in a dry pan before adding to enhance their nutty flavor and crunch.
- For a dairy-free version, replace goat cheese with almond-based soft cheese or cashew cream.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Baked
- Method: Broiling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 2
- Calories: 281 kcal
- Sugar: 27 g
- Sodium: 95 mg
- Fat: 16 g
- Saturated Fat: 5 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 15 mg