The following post is part of a series of recipes celebrating figs which are currently in season.
I visited Sabato in Mt Eden for advice on cheeses to go with figs. There were a few recommendations but I was sold on the value of the Pico Affinė, a soft goat’s camembert with a yellow rind from France. You could substitute this for chèvre or regular cow’s camembert.
This recipe is gluten free, refined sugar free and vegetarian. Out of the four dishes at our four course fig feast, this dish was my favourite.
Please check out my tips at the end of the recipe for alternate options.
Figs with soft goats cheese and balsamic syrup
Makes 20 pieces
- 10 figs, halved
- 2 tablespoon butter
- 2 tablespoons balsamic vinegar
- 2 tablespoons honey
- 100 grams (3½ oz) soft goats cheese
- Preheat oven to 200°C (390°F).
- Melt butter in a sauce pan and add balsamic and honey. Bring to boil and then reduce heat and simmer for 3 minutes until syrup is thickened.
- Line a baking sheet with parchment paper and arrange the halved figs, topped with a piece of soft goats cheese.
- Drizzle over with the syrup and bake at 200°C (390°F) for 10 minutes. Sprinkle with flakey sea salt before serving.
The soft goats cheese melts very easily and can look a messy as it slides off the figs. To fix this, bake figs on top of a tart pastry or pizza base so that any cheese that slides, off, slides off onto the base. Roast fig and goat cheese pizza! Yes!
Roast the figs on their own and then add cheese and syrup afterwards while still hot. The heat of the syrup and figs will warm the cheese up nicely, without melting to the point they slide off the figs.