This dish is the essence of simplicity and elegance, a perfect suggestion for someone who is not hungry but craves something special. Baked figs with goat cheese are a classic Mediterranean appetizer that combines an extraordinary harmony of flavors. The sweetness of ripe, oven-caramelized figs perfectly complements the slightly salty, creamy, and bold notes of goat cheese. Crunchiness is added by toasted walnuts, and everything is tied together with aromatic honey infused with fresh thyme. Visually, the dish looks incredibly appetizing – the deep purple of the fig skin contrasts with the white of the cheese and the gold of the honey. It is an ideal snack for a gathering with friends, a light dinner accompanied by a glass of white wine, or even a refined, not too sweet dessert. The preparation is quick, and the final effect will surely delight both the palate and the eyes.
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Start by preheating the oven. Set the temperature to 180°C with the convection function or 190°C with the top and bottom heating function. Prepare a small baking dish or a tray lined with parchment paper, where all the figs will fit in a single layer.
Gently wash the figs under cold running water and dry them with a paper towel. Cut off the tough end with the stem. Then, using a small sharp knife, make a cross incision on each fig from the top, going about 2/3 of the way down. Be careful not to cut the fig all the way through – it should form a 'flower' that can be gently opened with your fingers.
Slice the goat cheese roll into pieces about 1 cm thick, then cut each slice into four smaller pieces. Coarsely chop the walnuts with a large knife. You don't want to make a powder, but rather distinct, crunchy pieces. Strip the leaves from the thyme sprigs.
Gently open the scored figs and insert a piece of goat cheese into each one. Press it gently to fill the incision. Arrange the stuffed figs in the prepared baking dish, standing them upright.
In a small bowl, mix the liquid honey with the plucked leaves of fresh thyme. Using a small teaspoon or a kitchen brush, drizzle each fig with the prepared honey. Make sure the honey covers both the cheese and the fruit.
Place the dish with figs in the preheated oven. Bake for about 10-15 minutes. The dish is ready when the figs become very soft, their skin slightly wrinkles, and the cheese on top melts and lightly browns. A thick, appetizing syrup should start to flow from the figs.
Carefully remove the hot dish from the oven. Transfer the figs to plates. Sprinkle each fig with chopped walnuts. If you are using optional ingredients, drizzle everything with a bit of olive oil for a fruity flavor, sprinkle with freshly ground black pepper, and garnish with a few drizzles of balsamic glaze. Serve immediately while hot.
The fig is one of the oldest fruits cultivated by humans - archaeological evidence suggests that its cultivation began over 11,000 years ago in the Middle East, even preceding the cultivation of grains. In ancient Greece, figs were so valued that their export was prohibited.
Serve the figs hot, directly after taking them out of the oven. They pair wonderfully with arugula drizzled with olive oil and lemon juice, which will balance the sweetness with its peppery flavor. For a non-vegetarian version, you can wrap each fig in a slice of prosciutto before baking. A glass of chilled, dry white wine, such as Sauvignon Blanc, will be the perfect complement.
This dish definitely tastes best right after preparation. If there are any leftovers, they can be stored in the fridge in an airtight container for up to 24 hours. Before serving again, they can be reheated in the oven for 5 minutes at 160°C, but they will lose some of their original texture and freshness.
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