Baked Figs with Honeyed Goat Cheese and Walnuts

Here’s another one from Thanksgiving – I know I’m totally behind, no need to remind me.

Since I’m feeling lazy (which is not really news, I’m generally fairly lazy, I don’t quite understand how I can be both lazy and hyperactive, but I am), there’s no story on this. It just sounded like a good idea at the time, and it worked out really well (phew).

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Baked Figs with Honeyed Goat Cheese and Walnuts

makes 48 pieces

gluten-free

24 Black Mission figs
3 tablespoons honey, divided
2 tablespoons extra virgin olive oil
4 ounces goat cheese, room temperature
4 ounces mascarpone cheese, room temperature
48 walnut halves
1 ½ teaspoons fleur de sel or coarse sea salt

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Place a rack in the top third of the oven and heat oven to 450. Line a baking sheet with foil and set aside.

Wash and dry the figs, then cut them in half lengthwise.

In a small bowl, whisk together 1 tablespoon of the honey with the olive oil. Brush the figs with the oil mixture, then place them cut side up on the prepared baking sheet. Bake until tender, but not too soft, about 7 minutes.

In the meantime, mix together the goat cheese, mascarpone cheese, and remaining 2 tablespoons honey.

Transfer the baked figs to a serving dish. Top each fig half with a teaspoon of the cheese mixture and a walnut half. After all the figs have been assembled, and immediately before serving, sprinkle them with the salt.