Warm roasted figs split open and glazed with aged balsamic, finished with crumbled goat cheese and a thread of raw honey. Sweet, sharp, creamy — a perfect starter or dessert that takes fifteen minutes.
Ingredients
- 8 ripe figs, halved
- 2 tsp Traditional Balsamic Vinegar of Modena PDO
- 2 tbsp Nikkitas Raw Honey
- 2 tbsp Nikkitas Extra Virgin Olive Oil
- 100g soft goat cheese, crumbled
- Small handful of fresh thyme sprigs
- 30g walnuts or pistachios, roughly chopped
- Flaky sea salt
Method
- Preheat the oven to 200°C (390°F).
- Arrange the fig halves cut-side up on a baking tray lined with parchment. Drizzle with the olive oil and half the honey. Scatter with thyme sprigs.
- Roast for 10–12 minutes until the figs are soft, slightly caramelised, and their juices are running.
- Transfer to a serving plate. Immediately crumble the goat cheese over the warm figs.
- Drizzle with the balsamic vinegar — a few drops on each fig half — then the remaining honey in a thin stream.
- Scatter with chopped nuts and a pinch of flaky salt. Serve warm.
Notes
The warmth of the figs softens the goat cheese just enough. The 25-year extra-aged balsamic is exceptional here — its syrupy sweetness and complexity against the honey and cheese creates something genuinely memorable. If figs aren't in season, ripe pears or peaches work beautifully.
