Goat Cheese Stuffed, Roasted Figs & Tropical Blossom Honey

Fresh Black Mission Figs, Cherve & Tropical Honey
Fresh Black Mission Figs, Chevre & Tropical Honey

AUTUMN IS FIG SEASON! Fresh figs don’t keep long, so eat your fill…

NOW.

A few months ago, our friends Bee & Jai came up with a challenging CLICK! event: Bi-Color. SO wanted to participate. To rise to their challenge.

Looked through what the CLICK! participants had submitted. Surveyed my own collection of food photos….all were at least “tri-color.” Decided on a color focus ~ BURGUNDY. Would it be burgundy & tan or burgundy & green or burgundy & white? Started looking around for recipes…and discovered several easy, but unusual ones. Bri would have made them in a snap. And beautifully, too.

But I couldn’t bring myself to cook. Cooking even simple recipes for a blog takes me all day, sometimes into the night, and more on the next day, ….counting the food prep, cooking, photographing every step in multiple ways, doing Photoshop digital darkroom adustments, writing, re-writing, and editing the post….all the while chatting madly away with potential readers in my head. If my internal conversation were heard aloud, folks would think I was a bit off-kilter or entertaining a crowd.

Besides having proper TIME to do a blog recipe-post, I need to have the emotional impetus. And grief, being the weird, unpredictable experience that it is, sometimes stops me COLD. I just couldn’t do it.

So, the first batch of figs grew clouds of white mold in their loosely wrapped bag in the frig. The compost critters enjoyed them just fine. The gorgeous red onions I had purchased for another interesting “burgundy” recipe are still on my counter, beginning to look a bit forlorn and withered.

Last Saturday’s Santa Rosa Farmers Market was the bustling place it usually is, even during the final half hour before noon, when Bill and I often arrive. We have our favorite vendors to buy from ~ the same folks Bri used to frequent ~ for fruits & veggies, bread & honey, along with occasional other indulgences like handmade cheese or chocolate truffles.

When I stopped by The Patch, Lazaro’s abundant tables of Sonoma grown peppers, tomatoes, cucumbers, potatoes, summer squash….and FIGS caught my eye. They were the most ENORMOUS Black Mission figs I have ever seen! Knew immediately, it was now-or-never.

2 HUGE Black Mission Figs
2 HUGE Black Mission Figs
Two Figs in Hand are worth many in the bush (tree)
Two figs in hand are worth many in the bush (tree)

Here is an exquisitely simple, sophisticated, yet subtle recipe that makes a TERRIBLE mess (or at least, I made a terrible mess) ~ which one can ‘sort of’ clean up ~ with delicious results. Bri would have loved it.

Roasted Chevre-stuffed Fig presented in Chinese Porcelain Spoon
Roasted Chevre-stuffed Fig presented in Chinese Porcelain Spoon

Chevre Goat Cheese-Stuffed Roasted Black Mission Figs
Recipe adapted from Marco Pasanella’s Original
Serves: 6

~ Quarter 12 organic Black Mission figs (or other figs of your choice), cutting three-quarters of the way down.
~ Stuff the figs with organic Chevre, a soft, fresh mild goat cheese. (I used Laura Chenel’s, a local Sonoma county brand.)
~ Sprinkle figs generously with raw organic Pistachio halves.   *My improv addition*
~ Roast in an oiled pan at 425F for 12 minutes, until softened.
SERVE: Immediately (waiting only for food blog photos) drizzled with warmed honey. ENJOY!

TIPS & COMMENTS:

Goat Cheese-stuffed Figs are messy to do skillfully.
Goat Cheese-stuffed Figs are messy to do skillfully with a spoon.

Do these looks like a bunch of kindergartners had been playing in the kitchen? YIKES!! When I complained to Marc about my cheesy MESS, he suggested stuffing goat cheese into a zip-lock bag with a corner snipped off in order to pipe the cheese into the figs. Hmmm. Perhaps that would work, next time? Give it a try, if you decide to make this figgy delight.

Gently cleaning Chevre-stuffed figs with edge of butter knife
Gently cleaning Chevre-stuffed figs with edge of butter knife

I baked the figs in a Pyrex glass pie pan wiped with organic Grapeseed oil apropos to the other Mediterranean ingredients.

Versatile green-gold Napa Valley grapeseed oil
Versatile green-gold Napa Valley grapeseed oil
Chevre goat cheese-stuffed Black Mission figs with raw Pistachios ready for roasting
Chevre goat cheese-stuffed Black Mission figs with raw Pistachios ready for roasting

The organic Tropical Blossom Hawaiian honey was poured into a glass flask and warmed gently in hot water, while the figs roasted. You can drizzle on a surprising amount of honey. The goat cheese absorbs and mellows it, so this dish ~ hors d’oeuvres or dessert ~ isn’t at all cloying.

Roasted Chevre-Stuffed Black Mission Figs & Pistachios  are delicious drizzled with Honey
Roasted Chevre-Stuffed Black Mission Figs & Pistachios are delicious drizzled with Honey

This recipe could be varied by using different honey choices: Orange Blossom, Star-Thistle, or Tupelo OR flavored-infused honeys like Lavender, Lemon or Cinnamon. Marc thinks Maple syrup would work, too.

There are LOTS of cheese-stuffed figs recipes on the web. Some take a more savory leaning with rosemary or other fresh herbs for garnishes. And can be paired with a variety of ingredients. Take a look or give this easy-to-assemble recipe a try. And come back to let me know what you think of figs served this way.

Reblog this post [with Zemanta]

5 thoughts on “Goat Cheese Stuffed, Roasted Figs & Tropical Blossom Honey”

  1. I just wanted to let you know that I really enjoy reading your posts to Figswithbri.com. Each time I read a new post I’m overwhelmed with the talent you folks possess.

    I also wanted to tell you that a while back I read an older post (Jan 22, 2008) from Bri on Addis, the Ethiopian restaurant in Oakland CA and immediately my mouth began to water.

    Saturday night, I brought a group of friends there to try it out. I don’t get over to the East Bay very often, but trusted Bri’s opinion. My friends were excited about a new food adventure as well, so off we went.

    The place was very busy and I would say about half of the guests were Ethiopian themselves. I took that as a good sign. Figured if they like the food it’s more than good. We enjoyed the lighting and the soft smell of spices as we waited. The lovely hostess (BTW all the ladies there were lovely and nice) suggested that we order, while we waited so that the food would come shortly after we got our table (very good idea).

    We told her what we liked and she suggested five different dishes ~ just the right amount for the six of us. My friends are not vegetarians like myself, so only 1 out of 5 dishes were vegetarian, but all was well. The vegetarian portion provided more than enough yummy food which we all ate. Everything was so tasty, beautifully presented and left a clean taste in my mouth. Wonderful. Wonderful. Everything was wonderful. A very enjoyable experience. We LOVED it!
    Thanks Bri!

    My friends kept asking how I heard about the place and I referred them to Figswithbri.com I’m sure they will become big fans as well.

  2. we grew figs this year!!! and this pic of yours is just absolutely gorgeous. it has all my fav things – figs, pistachios and honey.

  3. Bee ~ Congrats on growing your very own figs! I must plant my little fig tree in the ground. Have been growing it in an enormous pot for years. Just can’t quite keep up with the watering enough to get the figs to ripen….though as you can see in the ‘Figs in Hand’ photo background, it makes plenty every year. They were SO delicious when the tree was small.

    Also, very much appreciate YOUR compliments on the photo. Am studying & admiring yours & Jai’s and other talented bloggers’ with the goal of learning how to photograph food, so as to be irresistible.

  4. I really love goat cheese desserts, their are awesome. If I have guests, I just make goat cheese deserts and they love it. Are there any other good uses for goat cheese?

  5. This looks fabulous. I have been looking at your blog and am very impressed. I was looking for stuffed figs recipes during the summer and will save it for next year. Thank you for your hard work – I will visit here again!

Leave a Comment

Your email address will not be published.