roasted figs with goat's

cheese and balsamic


by Jess Graham on Apr 04 2019

Once figs come in to season and are perfectly ripe you really don’t need much to enjoy them. This dish of classic flavor combinations celebrates the beautiful simplicity of this very underutilized fruit.

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  • 12 black mission figs, stems removed
  • 1 tablespoon unsalted butter
  • 3 tablespoons balsamic vinegar
  • 3 tablespoons honey
  • 2-3 ounces fresh goat cheese
  • 2 tablespoons Cobram Estate® Extra Virgin Olive Oil
  • Kosher salt, to taste
  • Fresh cracked pepper


1. Preheat oven to 400 degrees Fahrenheit.

2. Melt the butter in a small sauce pot along with the balsamic, honey, and a pinch of salt. Bring to a boil and reduce to a simmer, cooking five minutes or until slightly thickened. Set aside to cool.

3. Score each fig with an X on the top, cutting about ⅓ of the way down. Gently squeeze the bottom of the fig and allow for the top to “blossom”. Season the inside of each fig with a pinch of salt and fresh cracked pepper before adding a small ball of goat cheese to each opening. Line the figs on a parchment lined baking sheet and bake until soft, about 10 to 15 minutes.

4. Remove the figs from the oven and let cool slightly. To finish, place the figs on a serving platter, liberally drizzle with olive oil and the balsamic reduction. Add a bit more cracked pepper before serving.

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