“This recipe is a vehicle for smushed or overripe figs. It's great on grilled bread, on pasta, or tossed with some crispy greens for a salad,” says recipe developer Phyllis Grant.
This recipe is a vehicle for smushed or overripe figs. It's great on grilled bread, on pasta, or tossed with some crispy greens for a salad. Make sure you talk to your cheesemonger or do some Googling to track down the creamiest feta possible, otherwise it will dry out too much in the oven. If all else fails, soaking the feta overnight in garlic oil moistens it up quite a bit. Alternatively, you can use creamy fresh goat cheese. I make balsamic reduction by boiling down inexpensive balsamic vinegar (usually, a 17-ounce bottle yields about 3/4 cup). Or go crazy and just bust out your fancy aged balsamic. You won't be sorry.
Popular on Food52Lizzie J.May 1, 2021We made this as an appetizer for a small dinner party. We used medjool dates instead of figs - not trying to be contrary, we just already had them! we used French feta (per recommendation from the cheese guy at the grocery store). we made balsamic reduction, but did not use it - it was cloyingly sweet :-( so we used normal aged balsamic instead. we forgot the herbs - oops! served it with pita points. it was FANTASTIC !! it was a big hit with everyone. and did I mention it was super easy?? SUCH a keeper. Thank you, Phyllis!!
HalfPintJune 4, 2018How long does this keep once cooked? Would love to pre-roast the figs, save for a later date, then toss in feta, and bake to warm through and serve. It sounds wonderful and my figs are looking very nice and plump this year.
Phyllis G.June 4, 2018You can absolutely pre-roast and then save the figs for a later date. As you noted above, just add the feta at the end right before serving. The figs start to fall apart a bit more when reheated but that's not a problem. headtopics.com
KathrynDecember 24, 2015You can freeze fresh, dried, and stewed figs next season to use all year. Make preserves or jams, too. My one young tree provided figs for all of the above. You don't have to wait a year then!Your cookies are very good I'm sure, but it was your witty anecdotes that were so pleasing to me.
LindaSeptember 28, 2014Read more: Food52 »
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