A sweet but tart Mediterranean feast

Roasted fresh figs with goat cheese and rose-scented honey

Recipe and photos by Josee Brisson

When developing a recipe, I tend to use ingredients that originate from the same region of the world. In this case, figs, goat cheese, honey, pine nuts and rosewater have been used in countless combinations throughout the Mediterranean and the Middle East for millennia.

Figs, native to the Middle East and Western Asia, have been cultivated since ancient times. Today, 850 species of fig trees bloom throughout the world.

When shopping for figs, pick a plump fruit that gives a little under slight pressure. Look for a teardrop of sticky honey escaping from the “eye” at the bottom. Buy the day before use, wash, dry, and leave on the counter overnight.

Figs, native to the Middle East and Western Asia, have been cultivated since ancient times. Today, 850 species of fig trees bloom throughout the world.

Some say that goat cheese was the first cheese made by man. Here, I used a soft goat cheese to contrast the sugar and add tartness and creaminess to the dish.

Pine nuts have been harvested for over 5,000 years. They have been part of the human diet since the Paleolithic period and are used in cooking throughout Europe and the Middle East. I used them here to give some crunch.

Rosewater and honey is a classic combination in Middle-Eastern and Turkish cuisines, common in baklava and other desserts. Rosewater has also been produced and prized since ancient times. I used the combination in this recipe to bring out the sugar and amplify the flowery taste of the figs.

I sprinkled a generous pinch of fruity, fiery Aleppo pepper to give a bit of a kick, and garnished with Bayonne ham to add salt. I chose Bayonne ham rather than any other dried ham as it is quite lean.

Display on slices of fresh baguette, and voilà.

Recipe serves 2 people

4 large fresh figs, washed and dried
3 tablespoons of mild goat cheese, at room temperature
2 tablespoons of pine nuts, dry toasted
2 tablespoons of honey
1/2 teaspoon of rosewater
Fleur de sel
Freshly ground 5-pepper blend
Aleppo pepper
Bayonne ham

Match this Mediterranean feast with a fruity Italian or French Pinot Noir, a sparkling Prosecco or a Blanquette de Limoux.

In a non-stick skillet, dry toast pine nuts until golden, and set aside. Move them often and never leave them unattended as they can burn in seconds.

Cut the stems of the figs and, using a sharp knife, cut an X into each, ¾ of the way down. Carefully pry open each fig and season with fleur de sel and ground 5-pepper blend.

Mix honey and rosewater in a small bowl and set aside. Place the figs in an ovenproof skillet and drizzle with the honey mixture. Move the oven grill to the upper section and broil figs for 5 minutes.

Soften goat cheese with a fork and season well with fleur de sel and ground 5-pepper blend. Set aside.

Remove the skillet from the oven. Divide the cheese into four, roughly 2 teaspoons per fig, and stuff the figs. Sprinkle Aleppo pepper on top and return the skillet to the oven. Broil for 5 minutes until the cheese bubbles and turns golden.

Arrange on plates or wooden boards. Drizzle with the honey-rosewater left in the skillet, and sprinkle with pine nuts. Add slices of good quality baguette and garnish with Bayonne ham.

Match this Mediterranean feast with a fruity Italian or French Pinot Noir, a sparkling Prosecco or a Blanquette de Limoux.