Honeyed Figs with Roasted Rosemary Goat Cheese
- 2-3 sprigs of fresh rosemary
- 2 garlic cloves, smashed and peeled
- 2 tsp olive oil, divided
- 1/2 cup goat cheese
- 2-3 tsp honey, divided
- 1 1/2 tsp lemon juice
- 6-8 figs, cut lengthwise
- Salt and pepper
Place rosemary sprigs on a piece of parchment paper big enough to fully wrap the rosemary.
Add the crushed garlic; drizzle with about 1 tsp of olive oil and season with salt and pepper.
Wrap the rosemary in the parchment paper and then wrap the parchment in aluminum foil.
Bake in the oven for about 12-15 minutes, turning over half way through.
Allow the rosemary to cool before removing the leaves and chopping finely.
Combine 1 tbsp chopped rosemary, 1 clove of chopped roasted garlic (optional), goat cheese and 1 tsp honey in a small bowl. Set aside.
In another bowl, combine lemon juice, 1 1/2 tsp honey and 1 tsp olive oil. Drizzle this mixture over the figs and season with salt and pepper.
Place the figs on a preheated grill or grill pan on medium heat, cut side down. Grill for 2 minutes, turn over and grill for another 2 minutes.
Plate the figs, cut side up, and sprinkle the goat cheese mixture over top. Drizzle with more honey if desired, for added sweetness and presentation.
For a printable recipe click here