I’m a teensy bit embarrassed by the simplicity of this recipe as there is almost nothing to it, but then I came to my senses: 1) how silly it would be to deprive all you lovely people of something so delicious, and 2) celebrating tasty achievable dishes is at the very heart of this blog so what am I playing at? Why hide behind fancy-pants recipes when simple, fresh ingredients can dance and sing and make us so happy? Why indeed. Crisis averted.
So, now that I have fully justified myself, here is a delicious dish of baked figs. The soft sweet figs burst with tangy goat’s cheese, the fresh thyme and walnuts add texture and herby appeal, and the honey glaze muddles with the fig juices to make a sticky, lip-smacking nectar. Seasonal, lush and unbelievably easy, serve them as a dinner party starter, a midweek side-dish or as the centrepiece of a hearty salad – no fuss.
***FIG SEASON IS COMING TO A CLOSE – MAKE THIS WHILE YOU CAN!***
Baked figs stuffed with walnut & thyme goat’s cheese
Serves 2 as a starter or side
- 4 fresh figs
- 4 sprigs thyme, leaves removed
- 8 walnut halves, roughly chopped
- salt & pepper
- 50g fresh goat’s cheese
- runny honey
Preheat the oven to 180°C and line a baking tray with baking paper.
Sit your figs upright and score a deep ‘X’ into each.
Mash the thyme leaves, half the walnut pieces, a pinch of salt and a few generous grinds of black pepper into the cheese and squidge a 1/4 of the mixture into each fig. Top with the remaining nuts.
Bake for 15 minutes and then drizzle a little honey over each.
Source: Recipe & photos by pip & little blue.