Roasted Feta with Figs

Written by on in Appetizers, Brunch, Food Blog, Fruits

My farmer’s market finds today were goats milk feta and figs. Such a perfect combination. Warm, melted and oozing with flavor, roasted feta is great with all kinds of toppings and dippers. A slightly sweet drizzle is one of my favorites and here is an option featuring in-season produce. Figs are in abundance in the South right now but for my friends in the northern areas, I know you will love a drizzle of clover honey over feta if figs are hard to find. I tried this recipe with fresh figs just sliced and broiled with the feta and also with fig preserves. Both were exceptional. One takes just minutes and the other is a bit of planning as it takes a couple of hours to simmer the figs.

Fig preserves is a recipe passed down for many generations. And I can see why. They are delicious and easy, but they do take a good while to simmer and make their beautiful pink-blush syrup.  Just boil sugar and water to make a syrup. Add the figs and simmer until  the syrup is thickened.

 

Figs: As sweet as they are beautiful.

 

Simmer the figs until syrup is slightly thickened

 

 

Fig preserves and a quick run under the broiler makes feta a little bit more of a treat than the usual cheese and crackers.

 

 

 

I love the delicate pink center of the figs. Perfectly ripe with juice dripping down my chin.

 

 

When there isn’t a fig tree in your backyard, foraging is the next best way to find figs. I happened upon these at our local farmers market.

 

The syrup picks up a beautiful pink hue from the figs. At this point, the fig preserves can be processed or just add a lid and store in the refrigerator for a month or more.

Roasted Feta With Figs and Herbs

8 ozs feta
1 tablespoon olive oil
6 preserved or fresh figs

 

Place 1 lb of feta in a small baking dish that can double as a serving dish. Drizzle with 1 tablespoon of olive oil. Place in a preheated 425° for 5 to 6 minutes or until softened. Feta can also be placed under the broiler. Broil on high for 2 to 3 minutes or until lightly browned. Garnish with Fig Preserves  or fresh figs over roasted feta and serve with bread or crackers.

Fig Preserves

2 cups fresh figs, whole
1/2 cup water
1 cup sugar
2 lemon slices

Bring 3 cups of water to a boil. Place figs in water and remove from heat. Let stand, covered 3 minutes. Remove figs from water with a slotted spoon. This step is optional but it will help maintain a little of the pink color of the figs.

Bring water to a boil and quickly stir in sugar so water does not evaporate. Stir 1 minute or until sugar is dissolved. Add figs and lemon slices. Simmer and low 1 1/2 to 2 hours or until syrup is slightly thickened, stirring once or twice to prevent burning. Spoon figs into a pint jar and pour syrup over figs. Cool. Refrigerate for 1 to 2 months. Serve with roasted feta.

Culinary Medicine and Nutrition Researcher, Assistant Professor of Medicine at University of Central Florida- College of Medicine. Nutrition and Diet Therapy Textbook Co-Author, Food Science and Human Nutrition Assistant Professor, Editorial Board Member for the Journal of Nutrition and Health. My daughter Ashley wrote this bio for me: Nyenhuis has competed at marathons and triathlons. Nyenhuis routinely bike commutes and enjoys bike touring around Lake Michigan. She has led many hiking expeditions, including a climb of Grand Teton and Cloud Peak, and other tours through the Rockies. She has planned the high altitude menu for a successful expedition. She has learned international cuisine from those who enjoy Eskimo Ice Cream and Stink Head, and made pineapple upside down cake over an open fire in an African Village. Her newest sports are extreme cooking (for 100 hungry football players) and kayak touring. She and her husband, Dave, live in Alabama.

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