Figgy cheese – or would that be cheesy figs?
Simplicity combined with fresh ingredients is the essence of great summer food. There need not be a lot of fuss when produce is at it’s peak in flavor. Keep it simple so that nature’s flavors shine through. I made these figs as an appetizer the other night with a minimum of ingredients in 10 minutes. You can too.
Oven Roasted Figs and Brie with Thyme
Drizzle a little honey over the figs after they roast, if desired. These figs were so sweet and sublime I chose not to add anymore sugar. These figs are also delicious on crostini.
6 large ripe fresh figs, halved lengthwise
4 ounces soft rind cheese, such as brie, camembert, reblechon
Extra-virgin olive oil
Salt and freshly ground black pepper
Fresh thyme sprigs
Heat the oven broiler. Place the figs in a cast iron pan or baking dish cut-side up. Slice the cheese and cut in squares no larger than the width of the figs. Lay the slices in the center of the figs. Broil until the cheese is melted and lightly golden. Remove from the oven and drizzle with a little olive oil. Lightly season with a few pinches of salt and a grinding or two of black pepper. Garnish with fresh thyme. Serve immediately.
More fig inspiration:
Prosciutto Wrapped Figs with Goat Cheese and Rosemary from TasteFood
Grilled Figs with Honeyed Mascarpone from the Kitchn
Roasted Fig Flatbreads with Chevre and Greens from Annie Eats