As late summer fades into early fall, it’s time to indulge in the peak of fresh fig season. Whether you’re strolling through a farmer’s market or browsing the produce aisle, keep an eye out for figs that are soft, plump and almost ready to burst—nature’s way of telling you they’re perfectly ripe. Unlike some fruits, figs don’t ripen after being picked, so savor them when they’re at their juiciest, with smooth skin and a luscious, honeyed interior. Not only are figs delicious, but they’re also packed with nutrition—rich in calcium, magnesium and fiber, making them a powerhouse snack. For a delightful appetizer, I sliced the figs in half, topped them with creamy brie and crunchy walnuts, and baked them to perfection, finishing with a drizzle of honey. Enjoy the figs with a crisp white wine for a delightful treat!
Figs Baked with Brie and Walnuts
Ingredients
- 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
Instructions
- 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.