The Bored Vegetarian - figs Archives

Ingredients

– 2 1/2 cups fresh Figs, stems removed, figs quartered
– 2 tbsp Extra Virgin Olive Oil
– 1/8 cup Balsamic Vinegar
– 1/8 cup Sugar
– 1 clove Garlic, minced
– 1 tbsp fresh Thyme

Directions

Preheat oven to 325. In a bowl, whisk together the olive oil, balsamic vinegar, sugar and garlic. Add figs and toss together. Spread the figs in a baking pan, and roast for 20-25 minutes. Check on the figs every ten minutes or so to toss in the pan. The figs should be soft with a nice amount of liquid in the dish. Add to a serving bowl. Spread on crostini with goat cheese or use as a filling for a fancy grilled cheese sandwich.

Ingredients

– 5 Mission Figs
– 1/3 cup Ricotta
– 1 Meyer LemonSea Salt
– French Baguette
– Extra Virgin Olive Oil

Directions

Preheat oven to 350 degrees. Cut the stems off of the figs and slice in half lengthwise. Place on a baking sheet and drizzle with a bit of olive oil, tossing to coat. Roast in oven for 5-10 minutes or until the sugars start to caramelize. Remove from oven and set aside. Slice 5 1/2 slices from french bread and place on a baking sheet. Drizzle with olive oil and toast in the oven until crunchy and starting to brown. Remove from oven and allow to cool slightly. To assemble, spread each crostini with a generous amount of ricotta and spread two fig halves onto each one. Sprinkle with a pinch of sea salt. Using a microplane, zest the lemon over the crostini.

Savory Roasted Fig Jam

Ingredients

Directions

Roasted Fig and Ricotta Crostini with Sea Salt and Meyer Lemon Zest

Ingredients

Directions