Equipment
* optional
Ingredients
Base Components
- 450 g chèvre goat cheese, chilled
- 11 fresh mission figs, room temperature
- 4 fresh fig leaves
Aromatics and Finishing
- 50 ml extra virgin olive oil
- 25 ml wildflower honey
- 4 g fresh thyme, leaves stripped and minced
- 3 g flaky sea salt
- 1 g black peppercorns, freshly cracked
Nutrition (per serving)
Method
Preheat the oven to 200°C (400°F) and ensure the rack is positioned in the upper third of the oven.
Using a sharp chef's knife, slice the chilled goat cheese logs into 12 uniform rounds, approximately 1.5cm thick.
Remove the tough stems from the figs and halve them lengthwise from the neck to the base.
If using fig leaves, arrange them in the bottom of the ceramic baking dish; then place the goat cheese rounds in the center and nestle the fig halves cut-side up around the cheese.
Whisk the olive oil, honey, and minced thyme together, then drizzle the emulsion evenly over the figs and cheese.
Season with sea salt and cracked pepper, then bake for 15 minutes at 200°C (400°F) until the figs begin to release their juices.
Switch the oven to the broiler (grill) setting on high and broil for 90 seconds, watching intensely to achieve a golden-brown blister on the cheese.
Remove from the oven and allow the dish to rest for 5 minutes to let the juices thicken before serving.
Chef's Notes
- The quality of the figs is paramount; Mission or Brown Turkey varieties provide the best sugar-to-acid balance for roasting.
- Always use a ceramic or glass dish rather than metal to prevent a metallic tang from the fruit acids.
- Serve with a toasted baguette or sourdough to soak up the residual thyme-honey oil.
Storage
Refrigerator: 2 days — Figs will soften further; best enjoyed immediately.
Reheating: Warm in a 175°C (350°F) oven for 5-7 minutes until the cheese is pliable.
