Roasted Figs and Goat Cheese with Rosemary Honey Balsamic Dressing
- 1/2 lb. figs about 8, stems removed and halved or quartered (depending on size)
- 3 oz. chevre goat cheese
- 1 tablespoon chopped rosemary plus 2 sprigs
- 2 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 1 tablespoon honey*
- salt to taste
- crostini or crackers for serving
Preheat oven to 450 degrees.
In a small bowl, whisk together rosemary, oil, vinegar, honey, and salt to make the dressing.
In a small baking dish, arrange figs cut side up.
Crumble goat cheese on top of the figs (I usually use a fork or knife to get chunks off the goat cheese log right over the baking dish, since it’s so soft and difficult to crumble).
Add sprigs of rosemary on top.
Drizzle the dressing evenly on top of the figs.
Roast in oven for 15 minutes, or until figs have reached the desired tenderness/are starting to brown. (if they are taking a while to brown, you can finish them under the broiler).
Serve figs and goat cheese on crostini drizzled with extra dressing from the bottom of the baking dish.