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Roasted Figs with Honey and Rosemary

Roasted Figs with Honey and Rosemary

These Roasted Figs with Honey and Rosemary are served with Gorgonzola cheese. They are roasted at 500 degrees F. until they are quite crisp on the edges and the juice begin to caramelize to black. This produces a bittersweet candy-like crunch that makes these figs both sweet and savory. 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.

Roasted Figs with Honey and Rosemary

Print This Recipe Total time Yield 4–6Published
Roasted Figs with Honey and Rosemary

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.