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.
With a sharp paring knife, remove any stems from the figs. Cut each fig in half lengthwise (through the stem end).
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.
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.
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.
Other fresh fig recipes you might enjoy from around the internet:
- Spiced Fig Preserves from The Shiksa in the Kitchen
- Fig, Prosciutto, and Burrata Cheese Salad from Just a Taste
- Fresh Figs with Ricotta and Honey from Leite’s Culinaria
- Roasted Fig and Goat Cheese Ice Cream from White on Rice Couple
- White Pizza with Walnuts, Pears and Balsamic Glazed Figs from Creative Culinary
What I was up to…
- One year ago: Hot Artichoke Spread
- Two years ago: Corn-Bacon Chowder and Black Bean Chili
- Three yeas ago: Fried Catfish with Cheese Grits
- Four years ago: Pecan Cheesecake Pie
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.