Figs with Roquefort and Honey is an easy starter, snack, or charcuterie board embellishment that takes this tender seasonal fruit to the next level.
All images and text ©Jenny DeRemer for Not Entirely Average, LLC
Figs with Roquefort and Honey, A Seasonal Treat
The window of opportunity on fresh figs is a short one. If you are lucky enough to have a grocer who stocks their produce section with fresh figs when they come into season, or better still if you are somebody who has a fig tree in the yard, take note of this EASY and most delicious way to enjoy this tender fruit. An easy method for fresh figs involves leaving the fruit itself largely intact. Complimented by Roquefort, a savory cave-aged French cheese similar in taste and texture to Bleu cheese, and a scant amount of raw honey, the figs are partially scored, “stuffed” and briefly roasted to coax their sugars. The combination of sweet, salty, and tangy is over the top. Balsamic may be added at the end to further enhance the eater experience. Figs with Roquefort and Honey, A Seasonal Treat are FIVE SIMPLE INGREDIENTS to snacker bliss.
There they were, sitting on a refrigerated shelf in the grocer, looking all purple and juicy…figs.
I am always caught off guard despite knowing their season is coming. And the season of the fig is a short one. So I consider it urgent to buy a container and prepare them when I see them, because somebody else might well come along and buy them out. And if you didn’t already guess, Roasted figs with Roquefort and honey are a seasonal treat.
Alone as a snack or prepared in a dish or dessert, figs are one of those shopping cart rarities that affects everything else that goes into my cart. They change the way I will consume food for the couple of weeks they are available.
I’ve even been known to pack a lunch to take to work with leftover fig and goat cheese pizza, and for those who know me, you know I don’t do leftovers or pack lunch!
Do You Have What’s Needed To Make Figs with Roquefort and Honey? Check The List!
Brown Mission figs or Turkey figs
Roquefort, Blue cheese, or goat cheese
Balsamic vinegar or Balsamic glaze
Why You Should Purchase Fresh Figs When You See Them….
Figs and cheese are BFFs. There are few other ingredients with the exception of perhaps coppa or prosciutto that have the ability to lift an already incredibly fleshy and sweet fruit higher than it is in its natural state. So when I know I can nail down some fresh figs, I go directly to the fancy cheese carousel to sample and ask questions.
The common fig is the most popular fig tree grown in America. The figs are produced without pollination and have no actual seeds. The two most popular cultivars, or varieties of the common fig are the brown turkey and Celeste. Mission figs, also known as Black Mission or Franciscana, are also a popular variety. Fig fruits resemble pears and are rich in potassium, calcium, and other nutrients.
Sweet ripe figs, pungent Roquefort, olive oil and honey round out this snack, and I have found that the addition of a few drops of Balsamic glaze brightens the flavor, though entirely not necessary.
Lots of folks have expressed surprise when I explain how versatile these two-bite gems are, as they can lend well to both to sweet and savory recipes. Visiting the Caves of Roquefort-Sur-Soulzon in France gave me a firsthand experience with edibles prepared with minimal ingredients that incorporate the fig.
Among my faves, a basic pizza dough baked up with a Béchamel base and studded with country sausage, herbed goat cheese, and sliced brown turkey figs. Also, the recipe I am highlighting here today which can be made with any variety fig you can get your hands on, and any savory cheese you like. I consider these examples to be fig appetizers.
Figs in honey atop homemade yogurt I put squarely in the breakfast category, and a filling and nourishing breakfast at that. And my Sweet Potato & Steak Salad with Carolina Mustard Vinaigrette is a gorgeous main dish salad perfect for showcasing any variety of fresh fig.
Modifying The Norm To Make It Not Entirely Average…
Figs go so well with so many other flavors, that swapping ingredients out if relatively easy. That, and changing it up a bit keeps this method from being not entirely average.
If you are somebody who doesn’t care for the taste of blue cheese, you’re probably not going to warm up to Roquefort. Rather than despair, there are textures and nuances belonging to other cheeses that pair well with a ripe fig. Consider a goat cheese or Chevre with herbs or honey added. It’s both smooth and creamy, and the tanginess of a goats milk cheese brightens the natural sugar in the fruit.
A surprise cheese from my big tome of flavor profiles is Ossau-Iraty. It’s an unpasteurized cheese from the Franco-Basque region of France with the distinction of being one of two cheeses granted appellation d’origine contrôlée (AOC) status in France. Given its medium-firm structure, it’s best shaved paper thin when paired to melt with figs.
In lieu of honey, I also suggest experimenting with a drizzle of hot honey, salted honey, or warmed, runny marmalade. A reduction of an earthy old vine zinfandel like Gnarly Head is also pretty fantastic. Fifteen minutes via a low stovetop simmer, and a cup of this aromatic wine reduces into a small amount of a GORGEOUS viscous syrup, perfect for pairing with olfactory cheeses and sweet fleshy fruits like figs.
How To Serve Figs With Roquefort And Honey?
This fig and cheese dish is not exactly finger food, so consider cocktail plates and forks. I also add a spoon to the baking dish for folks to spoon the pan sauce (which just may be the best part of the recipe) over their plated figs or over a crostini or bread I serve alongside them.
What To Serve With Figs With Roquefort And Honey?
Appetizers with figs always compel me to serve with some kind of charred or grilled bread. If you plan to try this alone or as an appetizer for a group, do the easiest and most filling nosh of all, some fresh baked pizza dough. Hear me out…
Assemble a homemade crust and brush it GENEROUSLY with a good quality olive oil. Scatter a significant amount of chopped fresh rosemary leaves and a pinch or three of a flakey sea salt such as Malden all over the top. Use the tines of a fork to jab holes across the surface and bake in a hot oven for 12 to 14 minutes or until it begins to turn golden and is crisp.
After the pizza crust is allowed to cool slightly, use a pizza cutter to cut long uneven strips. Plate this focaccia-esque bread alongside the roasted figs and allow folks to spoon the pan sauce over the bread as they enjoy the figs. It’s seriously a party in your mouth!
What to drink with Figs With Roquefort And Honey?
Champagne, Prosecco, bubbles, or a Manhattan. Live dangerously. Go dry and buy quality. I also enjoy these alongside an Aperol Spritz. Light. Bright. Ethereal. This is the essence of Figs With Roquefort And Honey, so enjoy with something of equal caliber.
Can Figs With Roquefort And Honey Be Made Ahead?
If I plan to make this recipe for company, I portion out my cheese prepare and refrigerate until ready to use. The figs are scored just before being stuffed. For this reason, it’s best to wait to assemble and stuff until you’re ready to also bake and consume. But to portion the cheese and weed out the figs with imperfections is always smart. Especially if time is a concern and you need to put together quick.
Can Figs With Roquefort And Honey Be Frozen?
The nature of figs, especially those that have been stuffed with cheese and baked, do not lend themselves well to freezing. Leftovers however are easy to reheat in a low 325 degree F oven for about 15 minutes. Remove the leftovers from your refrigerator 30 minutes before reheating and brush gently with olive oil if necessary.
If You Like This Recipe…
…you might also like:
Filet Of Beef Carpaccio With Capers, Olive Oil and Pub Sauce
Figs with Roquefort and Honey
- oven proof dish
- 6 figs (Black Mission or Brown Turkey)
- 5 ounces Roquefort
- 1 Tablespoon extra-virgin olive oil
- 1 Tablespoon honey
- Balsamic glaze if desired
- Preheat the oven to 400ºF.
- Begin by trimming the figs. Snip off the stem and cut a cross about halfway through each fruit. Set into a shallow roasting pan and try to “fan them out” just a bit so they can encase the Roquefort. They will open naturally during roasting.
- Drizzle with the olive oil and roast for 8 minutes. Fruits will be mildly fragrant when removing from the oven.
- Break smallish hunks of the Roquefort off and place right in the middle of your partially roasted fig. Drizzle with the honey and return to the oven for an additional 5 minutes.
- When plating, be sure to spoon the pan juices and drizzle over the fruit so no flavors are wasted. Finish with a few drops of Balsamic glaze if desired.
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