Roasted Figs Stuffed with Feta Cheese

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

1. 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.
2. If figs are over ripe, omit vinegar and pepper and mash with other ingredients and spread on toast.

4 servings.