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Discover my easy yet luxurious recipe for Baked Figs with Roquefort and Honey. Perfect for impressing guests, this dish blends sweet figs with tangy cheese and honey for a unique gourmet experience!
My Baked Figs with Roquefort and Honey recipe is an exquisite dish, combining ripe figs with rich Roquefort or Gorgonzola cheese and a drizzle of honey. It exemplifies the beauty of cooking with fresh, seasonal ingredients. Whether you’re a fan of savory fig appetizers or sweet fig and honey dessert recipes, this versatile method caters to all tastes, making it a perfect choice for brunches and dinner parties alike.
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Experience the delight of baked figs, transformed into a decadent treat in a surprisingly brief cook time, perfectly complemented by the sharpness of Roquefort or blue cheese, or opt for softer alternatives like feta or goat cheese. This approach is ideal when aiming for a high-end, gourmet appeal with minimal effort, perfectly embodying the essence of sophisticated yet easy-to-prepare fig recipes. If you’re fortunate to have a fig tree, the arrival of fig season is a special delight each year!
As you indulge in roasting fresh figs or trying a baked figs with honey variant, each morsel presents a perfect blend of savory and sweet notes. It’s an exemplary choice for appetizers and desserts alike. For more fig-inspired dishes, explore my Marinated Fig and Mozzarella Salad, baked Figs with Gorgonzola and Prosciutto Pizza, and Single Batch Fig Preserves, each offering unique ways to enjoy this versatile fruit.
Ingredients for Roasted Figs with Roquefort and Honey
Select plump and soft figs, a sign they are ripe and ready for your baking dish. Avoid figs that are overly firm or have bruises. Stick to simple ingredients but choose the highest quality available to you.
- Fresh Figs – preferably Black Mission or Brown Turkey, sourced for their natural sweetness.
- Roquefort Cheese – a pungent, cave-aged blue cheese can be replaced with Gorgonzola or goat cheese for a milder taste. Cheeses should be cold and NOT at room temperature.
- Honey – a key drizzle, choose raw or hot honey for the best flavor.
- Olive Oil – a light drizzle enhances the roasting process with high-quality extra-virgin olive oil.
Substitutions and Variations
These variations and substitutions are a delicious way to tailor the recipe to suit different palates, dietary needs, and occasions, making it a versatile choice for any gathering. Consider figs with blue cheese and balsamic for a tangy twist or figs with blue cheese and prosciutto for a savory note.
- Cheese Alternatives – Swap Roquefort with Feta for a lighter flavor or Camembert/Brie for a creamier texture. A cashew-based soft cheese is a great dairy-free option.
- Nuts – Add chopped walnuts or pecans for a crunchy texture.
- Prosciutto – For a savory twist, wrap figs in prosciutto before baking.
- Herbs – Rosemary or thyme can add aromatic flavors.
- Balsamic Touch – Use a balsamic reduction with figs for an intense flavor contrast. Balsamic vinegar or balsamic glaze may also be used.
- Black Pepper – a freshly ground black pepper pinch can enhance the flavors, especially when using creamy cheeses.
Can This Roasted Fig Recipe Be Made Ahead?
Prepare the components for this easy appetizer beforehand but bake just before serving for the best taste.
Step By Step Instructions
Prepare the Figs
Step 1. Preheat the oven to 400°F. Prepare a baking dish with a small amount of olive oil. Set aside. Rinse 6 fresh brown turkey figs (or black missions) under cool water and pat them dry. Then, gently brush off any remaining dirt with a soft brush or paper towel. (Image 1)
Step 2. Be certain to clean the bottom of the fig, where it was attached to the flower. (Image 2)
Trim the Figs
Step 3. To trim the tips of figs, simply snip off the stem at the top of the fruit. This can be done using kitchen scissors. The goal is to remove the hard part where the fig was attached to the tree, without cutting too deeply into the fruit. (Image 3)
Step 4. To score figs, make a cross or an “X” cut at the top of each fig, slicing about halfway through the fruit. Be careful not to cut too deep, as the figs should remain intact at the base. (Image 4)
Step 5. Open the four quarters of a fig after scoring, gently press the sides of the fig with your fingers. (Image 5)
Step 6. Create an opening that allows you to stuff the fig without splitting it entirely, gently maintaining its shape and integrity. (Image 6)
Step 7. Set inside the baking dish in a single layer. Figs should have room to loosen but still be snug. (Image 7)
Step 8. Drizzle with olive oil and roast for 8 minutes. (Image 8)
Step 9. Stuff each juicy fig with a 1-ounce chunk of cheese, pressing the cheese down into the fruit without splitting the flesh. (Image 9)
Step 10. Wave a little honey drizzle over the tops then bake for 5 more minutes until the cheese melts and the flavors meld. (Image 10)
Step 11. Pull from the hot oven and plate. Spoon the sweet fig juices accumulated in the pan over the top, and dust with sea salt or Balsamic reduction if desired. Serve immediately, savoring the delightful sauce created in the dish. (Above)
How to Serve Baked Figs with Blue Cheese
- Arrange the baked figs elegantly on a serving plate. Garnish with fresh herbs like rosemary or thyme for color and aroma.
Wine and Beer Pairings
- Opt for a sweet dessert wine like a Sauternes or a Port, which complements the blue cheese’s tanginess. A full-bodied red wine like Merlot can also balance the rich flavors.
- Choose a Belgian-style ale or a stout with caramel notes to harmonize with the figs’ sweetness and the cheese’s richness.
- Serve with a side of crusty bread or crackers for added texture.
- Include a light salad with a vinaigrette dressing to cut through the richness of the cheese, or consider pairing with nuts like walnuts or pecans for a crunchy contrast.
Jenny’s Recipe Pro Tips
- Controlled caramelization – go the extra mile and use a culinary torch to lightly caramelize the tops of stuffed figs, post-baking, adding a gourmet touch and enhancing the sweetness.
- Herb-Infused Honey – infuse your honey with thyme or rosemary by gently warming it with the herbs, letting it steep, and then straining for an aromatic twist.
Select figs that are soft but firm, with a deep color. Avoid overly soft or bruised fruits.
Using dried figs rehydrated in warm water isn’t advised for this recipe, as their higher sugar content can significantly alter the dish’s flavor.
Store leftovers in the fridge for 2-3 days. Reheat at 325°F for 15 minutes or use a toaster oven. Freezing not recommended.
More Fruity Appetizers to Try!
Baked Figs with Roquefort and Honey – A Seasonal Treat
- 6 figs (Black Mission or Brown Turkey)
- 5 ounces Roquefort cheese well chilled; may substitute Stilton, Gorgonzola, or other blue cheese
- 1 Tablespoon extra-virgin olive oil
- 1 Tablespoon honey may be sweet or hot; additional to taste
- Preheat the oven to 400ºF. Grease a baking dish with a small amount of olive oil. Set aside. NOTE: Cooking spray is advised against.
- Gently rinse 6 large, ripe figs under cool, running water, then pat them dry.
- Using a small brush or dry paper towel, gently brush any dirt or debris that did not wash off from the surface of the figs.
- Snip off the stem removing the hard part where the fig was attached to the tree.
- Place the fig on a flat surface, stem-side up. Cut an 'X' approximately halfway through each fruit.
- To open the four-quarters of a fig after scoring, gently press the sides of the fig with your fingers. This pressure will cause the fig to open up at the top where you made the crosscut, revealing the interior. Set into a small and shallow baking dish, spacing them slightly so they can adequately encase the Roquefort.
- Drizzle with 1 tablespoon of olive oil and roast in the preheated oven for 8 minutes. Fruits will be mildly fragrant and juicing.
- Break smallish pieces of chilled Roquefort from a larger 5-ounce chunk of cheese and place them in the middle of each partially roasted fig. Drizzle with a third of the honey and return to the oven for 5 more minutes.
- Pull from the oven and let stand for 5 minutes. Drizzle with remaining honey and plate. Spoon the juices from the bottom of the baking dish over the fruit. The best flavors are in this sticky pot liquor! Finish with flakey sea salt or a few drops of Balsamic glaze if desired.
The nutrition value can vary depending on what product(s) you use. The information below is an estimate. Always use a calorie counter you are familiar with.
Please note that table salt and iodized salt are NOT substitutions for Kosher salt. Do not deviate unless otherwise specified.