Greece has been on my mind lately- what with the recent political and financial upheavals. Beyond, the politics though- I’ve been thinking of the incredible generous, hard working Greek people that we know. I love Greece- I know we share that love in our family. One of my greatest and fondest memories of Greece was sitting with Maria- that summer after your wedding Hanin- eating the amazing figs she had picked that morning. So- I started craving figs. I found some decent ones in Vancouver- and decided I would try baking them. This recipe is adapted from the New York Times’ David Tanis recipe. Yum!
Ingredients (serves 4-6 people as a starter):
- 6-8 ripe figs
- 1 small plain goat cheese log (such as Capriny)
- LOTS of cracked pepper
- 2 tbsp of walnuts
- 2 tsp dry thyme (use fresh if available)
- 1 tsp dry rosemary (use fresh if available)
- Olive oil
Pre-heat your oven to 205 degrees Celsius (400 F).
Wash and slice your figs in half. Put a bit of olive oil in your hands and lightly cover all the figs- skin and flesh side. Place in your oven proof dish.
In a small bowl, add your cracked black peppercorns. I just took my peppercorns- put them in a tea-towel and rolled a rolling pin over them. Worked a treat. Then, take your goat cheese log and roll in the pepper to cover. Cut into 6-8 even slices (think one slice per whole fig). Put in oven proof dish and drizzle a bit of oil on the cheese. Sprinkle your herbs and place in your oven uncovered for around 15-25 mins until the cheese is a bit brown and the figs are golden.
While cooking- let’s toast the walnuts! In a dry pan over medium heat, place your walnuts. Shake around the pan until you get the smell of walnuts. Don’t burn them!
When the figs are baked- take them out of the oven, add your walnuts and then very briefly place under your grill (broil) for 2-3 mins.
Serve hot or cold with a salad. Enjoy!