Fig season is like Christmas for me. They are only around for a short time, thankfully a bit longer and one day, but it never seems long enough. As soon as I see them in the store, it makes me so happy. These baked figs with goats cheese and honey are one of my favourite ways to serve these little morsels of jammy, sweet, goodness.
I had this dish in a restaurant when we were in Amsterdam last year and as soon as I came home I just had to recreate it.
I loved the way they served it with one uncooked and one cooked. It added an interesting play on textures.
Here, I baked them all. It makes such a delicious starter and while it’s nothing new in terms of what flavours work with figs, it’s definitely one of my favourites.
I know figs aren’t actually grown in Scotland, but as they are one of my favourite ever foods, I just had to feature them for the month of September. Figs have a very brief season in June before the longer season in August and September. As soon as I see them in the shop, I grab what I can. People often associate them with winter dishes or Christmas. However, any time you are able to find them in stores at that time of the year I can guarantee they won’t taste nice.
- 8 figs
- Soft goats cheese
- Runny honey
- Fresh thyme
- Heat an oven to 180 degrees and line a tray with baking parchment. Chop the tops off the figs and cut down in a cross pattern leaving the bottom so the quarters stay together.
- Stuff each fig with a teaspoon of soft goats cheese and place in the oven for 8 minutes until the figs are soft. Once ready drizzle each fig with a little honey and a few fresh thyme leaves.