Baked Figs with Blue Cheese, Honey and Almonds
October 22, 2008
Figs are in season in North London, or at least in the Turkish grocery just down from the Happening Bagel Bakery. I took my time choosing these, making sure I had the very best little buds of purple velvet, so ripe they could have blown in that moment from a tree in the Med.
You can eat them just as they come. Or pan-fry them with a little butter and honey. Or roast them, as I did, with cheese.
Roasted figs with Blue Cheese, Honey and Almonds
4 ripe figs
50g Danish Blue cheese (ok, use ricotta if the idea of blue cheese alarms you)
15g flaked almonds
Set the oven to 220C/425F/Gas 7.
Spread a square of tin foil onto a baking sheet. Remove the stalks from the figs, cut a deep cross down from the stalk end into each one, and place them on the tin foil.
Press crumbled cheese into the crosses, top this with a large pinch of flaked almonds, and then end up with a drizzle of honey (about a teaspoonful for each fig).
Bake the figs for about 5 minutes, until the almonds are golden brown and the cheese is oozing out. Serve with Greek yoghurt, spooning over any escaped honey/juices from the foil.