Roasted Figs and Goat Cheese

Posted by in Recipes on Sep 18, 2012 . .


  • 3 Tbsp. Olive Cart California Picual extra virgin olive oil, plus more for oiling pan
  • 2 to 3 large fig leaves, stems trimmed, washed and dried (optional)
  • 12 ripe figs, any variety, stems trimmed, halved lengthwise
  • 6 to 8 ounces fresh goat cheese, chilled, crumbled into ½ inch pieces
  • Honey, to taste
  • 1 Tbsp. rosemary or thyme leaves, finely chopped
  • Olive Cart Michigan Flake Sea salt 
  • freshly ground black pepper
  • Olive Cart South Haven 25 Year Aged Balsamic Vinegar or Olive Cart Holiday Fig Balsamic Vinegar, to taste
  • 1 baguette, sliced thin

Preheat the oven to 400 degrees. Generously use the Olive Cart Chilean Picual extra virgin olive oil to oil a small oval or round baking dish (about 1 quart or 9 inches in diameter). Arrange the leaves on the bottom of the prepared dish.

Place the figs, cut sides up and close together, around the edges of the baking dish. Pile the crumbled cheese in the center of the figs. Drizzle the figs and the cheese with 3 tablespoons of Olive Cart Chilean Picual extra virgin olive oil and 3 tablespoons of honey. Sprinkle evenly with the chopped herbs and lightly with salt and black pepper.

Roast until the cheese is softened, about 10 minutes. Turn the oven to 450 degrees and roast until the cheese is golden on top and the figs begin to caramelize, about 5 minutes more. Use a ¼ tsp. measure to top each fig with a drop of Olive Cart South Haven 25 Year Aged Balsamic vinegar.

To serve, spread the sliced bread with the warm cheese and smash a hot fig on top. Use extra bread to sop up the delicious juices.


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