Saturday, March 9, 2013

Roasted Figs stuffed with Creamy Goat Cheese

Roasted Figs Stuffed with Creamy Goat Cheese

Roasted figs. Doesn’t your mouth just salivate at those words? Even before I knew what a fig was (those yellow packages known as fig newtons absolutely bewildered me as a youngster) I knew there was something magical about them. It’s not surprising that these decadent little fruits were associated with Dionysus, the God of wine and drunkenness in Greek mythology. The rich texture of a ripe fig unfolds softly upon the tongue releasing a myriad of sweetness that pairs so well with wine and cheese.

One of my favorite ways to enjoy figs is to briefly roast them and then stuff them with high quality goat cheese and a few varying accoutrements for added flare and flavor.

These beautiful little bits take minutes to prepare and yet give a gourmet flare to any party as either an appetizer or a dessert. 


8 figs
liquid coconut oil (Or sub almond oil, safflower oil)
4oz of soft goat cheese
Pomegranate seeds
Slivered Almonds

Black sesame seeds
Edible flowers

Preheat oven to 400ºF (mini oven works great) Remove goat cheese from refrigerator and place aside

   Prepare Figs: Cut 1/8th inch off tops and bottoms of figs just to create a smooth surface so they stand upright upon a plate. Cut x shape 3/4ths of the way down into the top of each fig. Drizzle with coconut oil and place in oven for 8 to 15 minutes
   Remove figs from oven and let them cool to room temperature. Take a small spoonful of goat cheese and using fingers, stuff cheese into roasted figs op with slivered almonds and pomegranate seeds.
  Optional Serve figs over bed of spinach leaves, edible flowers and sprinkle with black sesame seeds.

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