These roasted figs are quite possibly the easiest appetizer ever. Perfect for when you feel like being fancy but don’t have time to make a complex appetizer.
Figs are native to the Mediterranean region and indigenous to an area extending from Asiatic Turkey to northern India. Get this: They are so common there that they are considered “poor man’s food.” Can you imagine?? [source] American-grown figs are almost entirely cultivated in California.
Common fig varieties include Black Mission, Brown Turkey, and Celeste.
Fresh figs: Fig season generally runs from May through November, fresh figs are the key ingredient here. If you’re growing a fig tree of your own, you might see your tree produce two crops, the first (and larger) one in early summer, with a second fruiting on new wood in the early fall. In either case, you should be able to enjoy these roasted figs during your summertime cookouts.
Goat cheese: Savory, creamy goat cheese complements the sweetness of the figs. If you are not a fan of goat cheese, cream cheese is a suitable substitute and will taste just as delicious.
Honey: Drizzling the figs with just a little bit of honey adds a hint of sweetness.
Nuts: Pistachio nuts and pine nuts are a good choice for elevating this recipe to “guest fare,” but really any type will work to add a touch of nuttiness.
Making these Easy Roasted Figs
To make these easy roasted fig appetizers, you’ll cut whole figs to reveal the seedy inside. For a pretty presentation, quarter the figs from top to bottom, leaving a portion of the bottom intact. Too fussy? Simply cut them in half.
Roast the cut figs then top the warm figs with goat cheese, a sprinkle of nuts, and a drizzle of honey. Return the figs to the oven for just a minute or two in order to melt the cheese a bit.
Make it a Fig Dessert
For a sweet twist on this recipe, omit the cheese and serve the warm figs with a scoop of vanilla ice cream and a light sprinkling of brown sugar.
Yes! The entire fig is edible, from the dark outer skin to the seeds inside. There’s no need to peel figs. You’ll want to remove the stem, though.
Again, yes. Technically, you could skip the roasting portion of this recipe and simply serve the raw figs topped with cheese and nuts. Roasting them brings out the flavor, though.
- 1 1/2 cups soft goat cheese
- 8 large ripe figs
- 3 tablespoons honey, divided
- ¼ cup nuts, chopped
- To prepare roasted figs, pre-heat oven to 350°F.
- Cut figs in half lengthwise. Arrange sliced figs in a baking dish or on a baking sheet, cut side up, and drizzle with some of the honey.
- Place baking sheet in pre-heated oven and roast for 30-35 minutes. Remove from oven and let cool for several minutes.
- Top each roasted fig with a spoonful of creamy goat cheese and a sprinkle of chopped nuts. Return to the oven for a few minutes, just until the cheese is nice and melty.
- Drizzle with remaining honey and garnish with herbs if desired.
- Serve immediately or allow to cool to room temperature.
If you are not a fan of goat cheese, cream cheese is a suitable substitute and will taste just as delicious.
Pistachio nuts and pine nuts are a good choice for elevating this recipe to “guest fare,” but really any type will work to add a touch of nuttiness.