All these years in California, I know I should know better. Figs may show up in June, but they can’t (and won’t) always be spectacular until at least July. I know I should know that. But every year I jump the gun. How could I not? After all, a big basket of beautiful looking figs sitting at the end of the aisle in my produce section is too big a temptation to me. We all know the end of the aisle is reserved for the good stuff, right? Figs are the good stuff (in July, August and September). Still when June rolls around and I see figs for the first time– I buy them. I buy them expecting late season sweetness. Though that is not always the case. Still, I’m never truly disappointed because I know how to make Really Roasted Figs.
Really Roasted Figs are a great solution to slightly disappointing (early season) figs. They develop a sweetness (much the same as off-season tomatoes) when cooked. You probably knew that. In fact I bet you have eaten Roasted Figs before. You may have even roasted them yourself. They get sweet and jammy and fabulous. They’re terrific on ice cream or granola. But I prefer a more savory version of Roasted Figs.
Roasted Figs
The way I roast figs is quite different than you may be used to. Typically, Roasted Figs are more appropriately called Baked Figs. They’re cooked in an oven set to 375 degrees F. for about 20 minutes. As I said they come out beautiful– jammy and perfectly delicious. Even the early season figs.
However, I like to set the oven to 450 degrees (or more) and let them really roast for about 30 minutes. Watch them carefully. You want them to blister and begin to char as they get crisp at the edges. The juices will caramelize to black and form a bittersweet candy-like crunch. It takes a little longer and you may think you’re burning them, but you’ll be rewarded with Roasted Figs that are both chewy and jammy. Sweet and savory. Really. They make a wonderful warm appetizer drizzled with honey and served with a strong cheese like Gorgonzola. But I’ve also served them with plenty of stinky cheese on top of a rare steak to smiles all around the table. GREG
Ingredients
- 15 ripe but still firm figs
- ¼ cup olive oil
- 2 teaspoon minced fresh rosemary
- ¼ teaspoon kosher salt
- ¼ teaspoon freshly cracked black pepper (or more to taste)
- crumbled Gorgonzola cheese (to taste)
- crusty bread
- honey (to taste)
Directions
Place the oven rack in the top position. Preheat the oven to 450 degrees F.
Gently wash and dry the figs. Slice off the stem end and cut them in half. Place the cleaned and cut figs into a large bowl. Add the olive oil, rosemary, salt and pepper; toss to combine.
Pour the mixture onto a parchment-lined, rimmed baking sheet. Spread them around in a single layer. Place them so some are facing cut side up and some are facing cut side. The cut side down figs will weep out some sweet juice while roasting, creating a nearly black caramelized candy-like crunch.
Roast the figs for about 30 minutes, turning the sheet halfway through cooking. Watch them very closely as the water content in figs can vary greatly. When the figs are well-browned, blistered in places with crisp edges, they should be finished cooking. Don’t be afraid to let them get right up to the edge of burnt. This creates the char that gives these figs their sweet and savory allure.
Serve the figs warm with Gorgonzola scattered on top, bread on the side, and honey at the table for drizzling.
This reminds me of that roasted pear recipe you did years ago. Speaking of which, I need to do those again. They are a great summer dish.
You had me at Gorgonzola! However, a rare steak with stinky cheese and these guys certainly is tempting! You’ve outdone yourself with this recipe, Greg! Great photos!
I’m with you, man.…go big or go home, no half-way baked figs for me. Love your photos in this post!
No figs here yet! I love roasted figs. Put them next to a roast chicken and wow! Yes, on the gorgonzola.
First, I have the exact same problem with avocados, so if you figure out a way to save those pre-season, let me know. Second, this may be my favorite thing I have seen on your blog. The idea of figs so caramelized that the edges get crispy makes my room spin a little bit. And then you put them on a steak. Swoon.
Damn this looks good. I love figs with vanilla ice cream. I’ve only roasted them at the lower temp — I’ll definitely give your method a try! Last year, I couldn’t get my hands on any good figs. I’m hoping this year is better.
I’ve been trying hard not to buy any of the new figs for exactly this reason! Besides, the fall figs are the REALLY good ones. 🙂 I bet these roasted figs would be especially great over a bowl of homemade vanilla ice cream.
Woah, these look delicious! I’ve been thinking about doing something with figs on the grill lately…but it’s darn near impossible to find figs in upstate NY! My grandfather had a huge fig tree growing in his yard, and we’d pick them by the bucket-full as kids. Oh, to go back to those days…
Definitely worth a scoop of super vanilla ice cream to go with a couple of those figs.
rosemary + figs — one of my favorite flavor combinations on the planet. Love the recipe!
It’s rare for me to be craving a steak, but you sure caught my attention here. Really.
Thanks for the reminder as I am sit here looking at our fig tree, thinking, “You look good, but I know the truth.” Now I can make them good by roasting them!
What a great recipe. As figs are my passion I will be making these. Thanks.
I love all the flavors that you have going on here… Gorgeous photography as usual!
I’ve never ever tried a fresh fig!! It seems silly, really, but I feel like this would be a good first recipe to try them. Love the combo of flavours!
Now these look mighty fine! I grew up in Illinois where figs did not exist. My husband grew up in Texas and had a fig tree. He loves figs and I never know what to do with them. Thanks for the ideas! You just made someone very happy!
OOOOHHH! Send me some figs. They are so expensive here. I love this recipe.