It is fig season again in Fresno, and the nuns had gobs of them for our recent Dharma Assembly. I just ate half a plate during our morning break and will probably finish off the rest before lunch. I thought I would share a favorite recipe again for my favorite fruit. If the figs are too soft, just mash the figs and mix with other ingredients and serve on toast or add to a salad of mixed greens.
lngredients
- 8 fresh ripe firm figs
- 3 Tbsp feta cheese
- 1 1/2 tsp Balsamic or red wine vinegar
- 1 tsp Greek yogurt
- 1 1/2 tsp fresh mint or basil chopped
- Black pepper
- 2 Sprigs of thyme
Directions
- Preheat oven or air fryer to 400 degrees Fahrenheit.
In a bowl mash the feta with the yogurt, vinegar, and the mint or basil.
Wipe the outside of the figs with a damp towel
Cut off stem and make two cuts to form a cross, slightly opening the fig.
With a small teaspoon tuck in some of the feta mixture and place in baking pan. Add thyme sprigs to baking pan.
Bake in the oven for about 12-15 minutes. When cool enough to handle, strip roasted thyme leaves and sprinkle over figs.
Add some pepper.
Let them cool a bit, and serve warm, but they are just as good room temperature. - If figs are over ripe, omit vinegar and pepper and mash with other ingredients and spread on toast.
4 servings.
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