Rosemary roasted figs with goat's cheese
Item 1 of 1
Rosemary compliments sticky roasted figs perfectly in this versatile canapé or snack recipe. Toasted baguette slices are spread with soft goat's cheese and topped with fruits that have been cooked until squishy, with pomegranate molasses, honey and butter. Serve these as part of a cheeseboard, as a canapé with a glass of wine, or just as a snack. You could also use labneh instead of goat's cheese.
First published in 2023
Ingredients
Metric
Imperial
- 4 figs, cut in half
- 1 tbsp of pomegranate molasses
- 1 tbsp of honey
- 2 sprigs of rosemary
- 1/2 lemon, zested
- 20g of butter
- baguette, sliced
- soft goat's cheese
- salt to taste
SAVE RECIPE
Method
1
Preheat the oven to 220ºC
3
Roast for 10 minutes, then turn the figs over and dot the butter around. Cook for a further 5 minutes, then set aside and allow to cool
- 20g of butter
4
Toast the baguette slices and top with goat's cheese. Top with the rosemary-roasted figs and serve
- baguette, sliced
- soft goat's cheese
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