Roasting figs with olive oil and lavender balsamic transforms them into sweet and syrupy treat. They are the perfect pairing for goat or Gorgonzola cheese on top of a whole wheat crostini. We served them with burrata cheese because it is what I had on hand, which was good, but I think a stronger cheese would pair better with the flavor of the figs. They would be great reduced into more of a sauce and served on top of chicken or pork chops. You could also serve with yogurt. I had the leftovers on top of whole wheat walnut toast with cottage cheese, it was delish! I can’t wait to try them on grilled pizza with goat cheese arugula and fresh mozzarella. If you find yourself at the farmer’s market starring at a bin full of figs but you don’t know what to do with them, here you go:-) I used this great lavender balsamic vinegar that a friend brought me but you can certainly use and good balsamic. Use as many or as few figs as you like.
Recipe: Fresh figs, olive oil, balsamic vinegar, salt and pepper
- Preheat oven to 400 degrees
- Cut figs in half or 1/4 depending upon size desired. Place on a baking sheet and drizzle with a little olive oil and balsamic vinegar, just enough to coat. Season with sea salt and fresh ground pepper.
- Bake about 10 minutes or just until figs start to break down and look syrupy. Serve as desired.
* Just a quick note.. these are delicious on a grilled pizza dough with a sprinkle of Gorgonzola cheese. Follow my recipe for Grilled Margarita pizza and just top with the figs and Gorgonzola instead of other toppings. I have been making for parties and they have been a huge hit. If you like prosciutto, it make a nice addition on top as well as arugula.
