Baked Figs and Goat Cheese
- Total Time
- 25 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 18-ounce goat cheese log
- 4fresh fig leaves, optional
- 10ripe figs, stems on, halved lengthwise
- Salt and pepper
- 1teaspoon chopped fresh thyme or rosemary
- 3tablespoons olive oil
Nutritional analysis per serving (6 servings)
250 calories; 15 grams fat; 7 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 1 gram polyunsaturated fat; 23 grams carbohydrates; 4 grams dietary fiber; 20 grams sugars; 8 grams protein; 385 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oven to 400 degrees. Cut goat cheese into 6 thick slices. Line an 8-by 12-inch earthenware baking dish with fig leaves (if using). Arrange goat cheese in center of dish and surround with fig halves. Season lightly with salt and pepper, then sprinkle with thyme. Drizzle with olive oil.
- Step 2
Bake uncovered for 15 minutes, until both cheese and figs are softened. Run under broiler for 1 minute to brown. Let cool slightly before serving.
Private Notes
Comments
Here's the answer to the cheese spreading across the whole pan. Use whole figs. Remove the stems and then cut a cris cross down into the fig. Stuff a teaspoon of goat cheese down into the fig. Mix one TB of Balsamic vinegar into the 3 TB olive oil and dribble over the the stuffed figs. Bake at 325 degrees for 30 minutes. For a nice touch, mix pomegranate seeds with pomegranate molasses and dribble this over the figs before you serve.
When figs can be found I snatch them up for a heavenly version of this recipe - Half the figs, use a melon baler or small spoon to remove a small indentation in each half (eat that and wash down with your pre-dinner wine). Fill that space with a ball of goat cheese. Broil and watch closely! Drizzle some honey over the top. Sprinkle with some toasted and chopped pine nuts. Serve as a dessert course with a glass of Vin Santo and bask in the glow of all it's earthy goodness.
Here's the answer to the cheese spreading across the whole pan. Use whole figs. Remove the stems and then cut a cris cross down into the fig. Stuff a teaspoon of goat cheese down into the fig. Mix one TB of Balsamic vinegar into the 3 TB olive oil and dribble over the the stuffed figs. Bake at 325 degrees for 30 minutes. For a nice touch, mix pomegranate seeds with pomegranate molasses and dribble this over the figs before you serve.
This recipe has become an absolute favorite appetizer or Friday night at home dish! Once fresh figs are no longer available, we use Bartlett or Bosc pears- chopped to 3/4” square- as a substitute.
Put A LOT of figs - you'll be glad you did
Made this recipe for the first time last night. No fig leaves. Tossed the figs in the olive oil and herbs before putting them in the dish, which we had oiled lightly with olive oil. Instead of adding the goat cheese at the same time as the figs, we crumbled it over the figs after they had been in the oven about 10 minutes. Baked a few more minutes then broiled. Topped w/honey and freshly ground black pepper, served with Simple Mills cracked black pepper GF crackers. it was a hit! Thanks, David.
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