Pesach / Milky
12 fresh figs
4 oz. soft goat cheese
1 tsp extra virgin olive oil
Salt and freshly ground black pepper
1/4 cup date honey OR substitute regular honey mixed with balsamic vinegar
Total Time: 15 Minutes
Servings: 12 figs
- Preheat oven.
- Trim off stems of figs and cut an “X” in the top of each fig 1/3 way through. Place the figs on a greased, parchment or silpat-lined sheet tray. If they are a little wobbly, you can shave a bit off the bottoms of the figs so they stand upright.
- Place goat cheese in a plastic or piping bag and massage with warm hands until softened. Cut a tip off one of the bottom corners of the bag and pipe the cheese into each fig, dividing your 4 oz. cheese evenly between the 12 figs.
- Lightly brush the figs with olive oil and sprinkle with a little salt and a generous amount of freshly cracked black pepper.
- Broil the figs for about 4 minutes or until you can see little brown bits on the goat cheese. Date honey (or regular honey with balsamic) should be gently warmed in a small saucepan at this point, it should be easily pourable and warm but not hot.
- Remove figs from oven and drizzle with warm date honey.
- Serve warm or at room temperature.