Succulent roasted figs drizzled with honey and balsamic vinegar and topped with Gorgonzola cheese.
Prep Time 15 minutesminutes
Cook Time 20 minutesminutes
Total Time 35 minutesminutes
Servings 12servings
Ingredients
12ripe fresh figs
4tablespoonsextra virgin olive oildivided
⅛teaspoonground cinnamon
1baguette
2tablespoonsbalsamic vinegar
2tablespoonshoney
½cupcrumbled Gorgonzola cheese
½tsp.very finely chopped fresh rosemary
Liberté Blackberry Yogurt
Instructions
Preheat the oven to 400 degrees.
With a sharp paring knife, remove any stems from the figs. Cut each fig in half lengthwise.
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.
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 come 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 come 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 with a dish of Liberté Blackberry Yogurt.