baked figs with cheese and honey
There was a time not so long ago when figs were a popular southern food. Homes all across the South had a fig tree growing in the yard, and when the figs were ripe, housewives stayed busy making fig preserves and fig cakes. I’ve always had a fig tree or two everywhere I’ve lived except here in my present home. Quite honestly, I’d sort of forgotten all about figs until a friend, Kathy Alexander, asked me about a baked fig and cheese dish. I used to make such a dish, but it had been years since I had done so. I set out to make it again. The problem was finding some fresh figs. None of the supermarkets in this area had figs. I could hardly believe it! After a long search, I finally discovered that my niece, Becky Wilson, had a fig tree, so she generously shared her bounty with me.
Figs and cheese are a wonderful combination. Cheeses that pair well with figs include blue, Manchego, parmesan, goat cheese, feta, mozzarella, brie, Camembert, cheddar, gorgonzola, mascarpone, cream cheese, and provolone. My favorite cheese with baked figs is provolone. Goat cheese would come in second. In the following recipe, I use provolone, but goat cheese can be used, instead. I like to add just a touch of lemon juice to the honey and balsamic vinegar to give it some brightness.
These stuffed figs make a delightful party food or appetizer, and they serve well as a snack food, too. If you use a dessert cheese, the baked figs can be served as an elegant dessert.
Holle’s Baked Figs with Cheese
What you’ll need:
- 12 fresh figs
- Olive oil
- 12 small wedges or squares of provolone
- ¼ cup honey
- 2 tablespoons balsamic vinegar
- Splash of lemon juice
- Finely grated parmesan cheese
Directions: Remove stems from figs and rub fruits with olive oil. Cut a cross into each fig, about ¾ of the way through the flesh. Slightly open the figs and place the cheese inside.
Combine the honey, balsamic vinegar, and lemon juice.
Bake the stuffed figs for about 8-10 minutes at 400 degrees. Drizzle with vinegar and honey mixture and sprinkle with parmesan.