Roasted Figs with Gorgonzola and Liberte Blackberry Yogurt

by Lana Stuart on September 27, 2013 · 10 comments

Roasted Figs with Gorgonzola

As food bloggers, we’re sometimes approached by representatives of different national brands with challenges for using their products. The usual request is to take the product and use it in a unique way – an out of the ordinary recipe. I was recently presented with a challenge of a different kind. Liberté requested recipes to pair with their beautiful yogurt. Interesting. Something perfect to serve together with each complimenting the other.

After a bit of planning and thinking, I came up with this combination. Luscious roasted figs topped with honey and balsamic vinegar, and sprinkled with crumbled Gorgonzola cheese. Serve that with Liberté Méditerranée blackberry yogurt and you have a knock-their-socks-off combination. I would (and did!) serve this as either an appetizer or a dessert.

And, by the way, have you tried Liberté? If you haven’t, please treat yourself to some as soon as possible. It’s quite honestly the best yogurt I’ve ever eaten. It’s a luscious, whole milk yogurt that is silky smooth and rich. It’s truly a decadent pleasure.

Preheat the oven to 400 degrees.

Fresh Figs for Roasted Figs with Gorgonzola

With a sharp paring knife, remove any stems from the figs. Cut each fig in half lengthwise (through the stem end).

Prep figs for roasting - Roasted Figs with Gorgonzola

Drizzle a baking sheet with 1 tablespoon of the olive oil. Place the figs cut side up on the baking sheet. Drizzle with an additional tablespoon of olive oil. Sprinkle very lightly with cinnamon. Use your hands to gently toss the figs with the oil and cinnamon.

Roasting figs for Roasted Figs with Gorgonzola

Bake for 10 minutes. Remove the pan from the oven and turn the figs cut side down. Bake for an additional 10 minutes. Remove figs from oven and allow to cool to room temperature.

Prepare baguette for Roasted Figs with Gorgonzola

While the figs are baking, prepare the baguette. Cut the baguette into 12 approximately 1/2” diagonal slices. Place on a baking sheet and drizzle with the remaining 2 tablespoons of olive oil. Bake at 400 for 5 minutes. Remove the toasted baguette slices form the oven and allow them to cool to room temperature.

To assemble: place two fig halves on top of a slice of toasted baguette. Drizzle figs with balsamic vinegar and honey. Sprinkle with crumbled Gorgonzola. Top with a light dusting of chopped rosemary. Serve at room temperature with a dish of Liberté Blackberry Yogurt.

Enjoy!

Roasted Figs with Gorgonzola and Liberte Blackberry Yogurt

Rating: 51

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Yield: 12 servings

Roasted Figs with Gorgonzola and Liberte Blackberry Yogurt

Succulent roasted figs drizzled with honey and balsamic vinegar and topped with Gorgonzola cheese.

Ingredients

  • 12 ripe fresh figs
  • 4 tblsp. extra virgin olive oil, divided
  • 1/8 tsp. ground cinnamon
  • 1 baguette
  • 2 tblsp. balsamic vinegar
  • 2 tblsp. honey
  • 1/2 cup crumbled Gorgonzola cheese
  • 1/2 tsp. very finely chopped fresh rosemary
  • Liberté Blackberry Yogurt

Instructions

  1. Preheat the oven to 400 degrees.
  2. With a sharp paring knife, remove any stems from the figs. Cut each fig in half lengthwise.
  3. Drizzle a baking sheet with 1 tablespoon of the olive oil. Place the figs cut side up on the baking sheet. Drizzle with an additional tablespoon of olive oil. Sprinkle very lightly with cinnamon.
  4. Bake for 10 minutes. Remove the pan from the oven and turn the figs cut side down. Bake for an additional 10 minutes.
  5. Remove figs from oven and allow to come to room temperature.
  6. While the figs are baking, prepare the baguette. Cut the baguette into 12 approximately 1/2” diagonal slices. Place on a baking sheet and drizzle with the remaining 2 tablespoons of olive oil. Bake at 400 for 5 minutes. Remove the toasted baguette slices form the oven and allow them to come to room temperature.
  7. To assemble: place two fig halves on top of a slice of toasted baguette. Drizzle figs with balsamic vinegar and honey. Sprinkle with crumbled Gorgonzola. Top with a light dusting of chopped rosemary. Serve with a dish of Liberté Blackberry Yogurt.
  8. Serve at room temperature.

Notes

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http://www.lanascooking.com/2013/09/27/roasted-figs-gorgonzola-liberte-blackberry-yogurt/

Other fresh fig recipes you might enjoy from around the internet:

What I was up to…

I’m required by FTC rules to disclose to my readers that I am being compensated for my work on this post. A girl has to pay the bills, you know. But anything I say here is 100% my own opinion. Always has been, always will be.

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{ 10 comments… read them below or add one }

1 Momandnana September 27, 2013 at 10:31 am

Just wanted to add that Liberte’s also gluten free (not certified gluten free which would be reassuring but labeled gluten free nonetheless) and it is really delicious – one of my family’s favorites!

Reply

2 Lana Stuart September 27, 2013 at 11:35 am

Thanks for bringing up that point! Although it’s not a concern for our family, I know that it is for many and they will appreciate knowing that.

Reply

3 Neena September 27, 2013 at 7:13 pm

Looks delicious. Would like to try this. I know the yogurt is. My favorite flavor, blackberry.

Reply

4 Lana Stuart September 27, 2013 at 7:49 pm

It’s so good. I thought about Uncle Clayton and his yearly fig preserve making when I was cooking these :-)

Reply

5 Miss P September 29, 2013 at 9:01 am

That is such an elegant combination. I will have to try the Liberte’ yogurt!

Miss P

Reply

6 Lana Stuart September 29, 2013 at 11:22 am

The Liberte is really incredible yogurt. I’ve never had another one quite like it.

Reply

7 Brenda @ a farmgirl's dabbles October 1, 2013 at 10:52 am

So pretty. And I’m guessing really, really delicious!!

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8 Lana Stuart October 1, 2013 at 7:15 pm

I thought it turned out really well, Brenda. The combination of roasted figs with the gorgonzola and honey is really incredible!

Reply

9 Robyn Stone | Add a Pinch October 1, 2013 at 2:11 pm

This looks so delicious and really beautiful!!! Figs are one of my favorites and I really love how you prepared this recipe!!!

Reply

10 Lana Stuart October 1, 2013 at 7:16 pm

Thanks so much, Robyn. It’s very good and elegant enough that I’d serve it to guests.

Reply

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