Sunday, October 26, 2014

Roasted figs with goat´s cheese and thyme

Roasted Figs with Goat´s Cheese @ Lime Or Lemon

Compared to a few years ago figs are conquering the way more and more into my kitchen. Starting in August I look forward to the fig season that culminates in late September and October. It has been a generous crop this year.

Turkish figs

Just last weekend a colleague of mine kindly gave me jar of self-made fig chutney. Her fig tree has blessed them this year with abundance of figs. Now I am looking for a suitable occasion to untie the red ribbon of the jar with a self decorated label and try her spicy chutney.

I have confessed  earlier on the blog that the fresh figs used to look kinda scary to me. I think the bizarre scariness came from their unique softness that no other fruit really has. They possess certain seductive and addictive qualities, it seems. Dish after dish the love of figs has grown and by now I am a convinced fig worshipper. Figs are truely wonderful! 
They taste great both in sweet and savoury dishes.

I don’t have a fig tree, but was happy to grab some plump and syrupy figs of Turkish origin from a supermarket sale. I made a portion of fig jam, my first ever. 

Lime Or Lemon´s first fig jam
While cutting the figs for the jam, their succulent purple flesh was so appetizing that I left a few for a quick lunch or supper later on.
Roasted fresh figs with goat´s cheese:
100g goat´s cheese, cut into chunks 
6 fresh figs, cross cut on top
thyme (or rosemary)
olive oil

Preheat the oven to 220C.

Fit the bottom of a baking form with baking paper.

Place the figs into the baking form.

Divide the cheese between the figs and put a piece or two on each fruit.

Season with a little thyme and drizzle with olive oil.

Roast in the oven until the cheese melts or takes on a golden crisp.

Crispy goat´s cheese and roasted fresh figs

Serve warm just like that or with some fresh olive bread.

More fig recipes: