Fresh figs are such a luxury this time of year! Their normal season begins the first few weeks of June, then they come back to greet us from August through October. While you can certainly find dried figs year round—they are fabulous to serve with cheeses, in pastas, or just eaten right from the container—fresh figs add such an elegant touch to a party.
In the past, I have written a few recipes using these luscious fruits, but my Warm Figs with Goat Cheese may just become your new favorite way to enjoy fresh figs this time of year! How can you go wrong with fresh figs drizzled in earthy honey, rosemary, pistachios, and goat cheese? The aromatic and savory rosemary adds a bit of an autumnal vibe, perfect for the start of this transitional time of year.
Presentation is very casual as guests can literally spoon the warm figs onto slices of toasted bread. Or, serve as a salad! Best of all, you can assemble this dish one hour head of time and allow it to sit at room temperature (no need to take up precious fridge space). Add the pistachios just before you are ready to bake and then bake as your guests arrive and are greeted by a fabulous and sophisticated aroma that will surely get them excited for what’s to come.
I like to bake and serve this dish in a cast iron skillet or pie plate—from oven to table! Summer coming to an end isn’t so bad after all! This is only the beginning of the fabulous fruits of Fall!
Warm Figs with Goat Cheese
Ingredients (serves 6 as an hors d’oeuvre, 4 as salad course)
Fresh Figs – 1 pint, stems removed and cut in half
Honey – 1/3 cup
Rosemary – ¾ teaspoon, finely minced
Goat Cheese – 3 ounces, at room temperature
Pistachios – ¼ cup, roughly chopped
Black Pepper – ½ teaspoon, freshly cracked
Sea Salt – ¼ teaspoon
*Baguette or crackers for serving as a hors d’oeuvre
*Arugula for serving as a salad
Preheat the oven to 400 degrees F.
Arrange the figs cut side up in a single layer in an oven proof dish or cast iron skillet.
Drizzle the honey over the figs and sprinkle evenly with the pistachios, rosemary, salt, and pepper. Crumble the goat cheese evenly over top.
Bake for 5 minutes, or until the cheese begins to soften.
Remove from the oven and allow to cool for 10 minutes before serving.
As an hors d’oeuvre – allow guests to spoon the warm figs onto toasted slices of baguette or simple crackers.
As a salad – arrange handfuls of washed arugula onto salad plates (or onto a large platter for family style) and top with the warm figs. The honey and natural juices from the figs will act as the vinaigrette.