There are those days when it gets to lunchtime and I stand at the fridge feeling uninspired. I might even shut the door and go back five minutes later for another look, as if something interesting will suddenly present itself. Today was one of those days and on the second visit I suddenly remember I have some figs in the salad drawer.
Fruit is never at its best served straight from fridge, so I decide to bake them with honey and rosemary to caramelise and enhance their sweetness. I serve them simply, with lightly toasted bread and cheese. It seems like the perfect way to use up the rest of the gorgeously creamy Lord London cheese I have left over. Of course this is not really a recipe, its more of an idea, an assembly. You could also serve the figs with vanilla ice cream, as I often do, or use them to top a simple sponge cake with their syrupy juices drizzled over.
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- 4 fresh figs
- 1 tablespoons of honey, plus a little extra to serve
- 3 sprigs of rosemary
- To serve
- Sourdough or other good quality bread
- Cheese - I used Lord London but any mild, soft and creamy cheese would be good.
- Extra honey or honeycomb
- Pre-heat the oven to 220C/200C fan/gas 7
- Slice the figs in half and place them snugly in a tin, cut side up.
- Drizzle over some honey and add the sprigs of rosemary
- Place in the oven and bake for about 10 minutes, until the figs are soft and caramelised
- Serve on slices of lightly toasted bread, topped with cheese and figs.