Late summer into early fall is the start of fresh fig season. You can find figs at your local farmer’s market or at your supermarket. Figs don’t ripen after they’re picked, so buy them at the peak of ripeness when they are soft, round and about to burst. With smooth skin, and sweet, juicy flesh, fresh figs are the perfect healthy snack. Figs are high in calcium, magnesium, and fiber. I halved the figs and baked each with a piece of brie cheese and chopped walnuts, finishing them with a drizzle of honey. It’s a perfect appetizer paired with a crisp glass of white wine. Yum!
- 10-12 fresh figs
- 1 tablespoon extra-virgin olive oil
- Kosher or sea salt, to taste
- Freshly ground black pepper, to taste
- 4 ounces brie cheese
- 1/4 cup walnuts coarsely chopped
- drizzle of honey
- Pre-heat the oven to 350 degrees F. Line a baking sheet or roasting tray with parchment paper. Cut the figs in half leaving the stems intact. Lightly coat the figs with the olive oil. Season with salt and pepper. Place the figs on the roasting tray cut side up. Place a piece of the brie cheese on each fig half. Toss the walnuts onto the tray. Bake the figs just until the cheese is melted, about 5-7 minutes. Remove the figs from the oven and drizzle with the honey.
I made this last night to serve as an appetizer for our family Rosh Hashanah dinner. It was perfect! Not a morsel left. Everyone enjoyed!!