Roasted Figs with Bacon, Goat Cheese, and Rosemary Honey

One of the reasons farmers' markets are so much fun is that you never know what treasures you will find there. This time it was tiny fresh figs! Hmmmm....what to do with these little morsels of goodness???

Here's my creation for the day. Sweet and soft warm figs, salty and creamy goat cheese, crisp and salty bacon, sweet herbed honey with just a bite of black pepper, and a drizzle of very good balsamic vinegar provides the acid to cut through the sweetness.

Roasted Fresh Figs with Bacon, Goat Cheese and Rosemary Honey

For each appetizer serving:

3/4 c. small fresh figs* (about 10), stemmed and sliced open
2 T. goat cheese (or more)
1 slice smoked bacon, fried crisp and crumbled
1 T. honey
1/8 tsp. finely minced fresh rosemary
1/8 tsp. freshly ground black pepper
Drizzle of very good balsamic vinegar

Sprig of rosemary for garnish

Heat oven to 425 ˚. Spray small gratin dish for each serving with canola oil cooking spray. Arrange figs in each dish; sprinkle with goat cheese and crumbled bacon. Bake in the oven for 15 minutes. Remove from oven and drizzle with hot Rosemary Honey and vinegar.

Rosemary Honey: Combine honey, rosemary and ground black pepper in glass measuring cup. Microwave on high for 30 seconds or until bubbling.

*If you have large figs, use three per serving. Stem figs and slice in quarters from the stem end just to, but not through the blossom end. Spread open, fill with goat cheese and crumble bacon over top. Proceed with recipe.

Bon Appétit!
Chef Debbie