I bought some amazing goat cheese at a local specialty cheese & wine store.
I knew that I had to pair it with the LSU Purple figs growing in my backyard.
I’ve finally been able to pick a dozen or so.
(I’ve been fighting the birds non-stop.)
These figs are so sweet and delicious,
and paired with the tart, creaminess of the goat cheese is a great combination.
Roasted Figs & Goat Cheese with Honey, Balsamic, & Hazelnuts
8 figs, cut in half
2 ounces goat cheese
freshly cracked black pepper
1 tablespoon honey
1 1/2 teaspoons balsamic vinegar
1 tablespoon chopped hazelnuts
Preheat the oven to 350 degrees. In an oven-safe dish, place the figs along the edges and the goat cheese in the middle. Sprinkle some freshly cracked black pepper and then drizzle the honey and balsamic vinegar over the figs and cheese. Sprinkle with the chopped hazelnuts.
Cook in the oven for 15 to 20 minutes until the figs begin to soften and the cheese starts to melt.
Serve on freshly toasted baguette slices.