Roasted figs with goat cheese and rosemary


This dish comes from the South of France. It’s a sunny recipe, very appreciated on summer time. We can eat it as a starter, or as appetizer, or also between main course and dessert (in France we like to eat cheese as a third course when we receive friends at home). It’s so easy you can do it eveyday. I’s so good you can do it when you receive friends or family.

Figs are full of minerat salts and vitamins B and P. They are also very good for transit.


Roasted figs with goat cheese recipe

For 4 servings


  • Preparation: 10 minutes
  • Cooking: 10 minutes
  • Total: 20 minutes


  • 4 shapely ripe figs
  • 2 small fresh goat cheese
  • 2 sprigs of rosemary
  • 1 tablespoon liquid honey
  • 1 dash of olive oil + more for the baking dish
  • Fine sea salt
  • Freshly ground black pepper
  • Serve with salad (for example: young spinach, arugula) and walnut kernels


  • Preheat the oven to 350°F
  • Ground the rosemary
  • Mash with a fork the fresh goat cheese and combine with the rosemary, salt and pepper
  • Wash the figs and dry them with a towel. Remove the stem and incise their top (make a deep cross) with a knife.
  • Add the mashed goat cheese (about one table spoon) inside the figs.
  • Oil a baking dish (one can go to an oven) with olive oil
  • Put inside the figs, baste with oilve oil and honey.
  • Bake in the oven for 10 minutes (350°F)
  • Serve with salad (for example: young spinach, arugula) and walnut kernels

Variant: you can also cut the pigs into four pieces

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