Chef Marie Simmons Roasted Honey-Glazed Figs with Herb Goat Cheese on Fig Leaves

You’ll find delicious ideas in Fig Heaven from Chef Kitty Morse’s friend Chef Marie Simmons. She graciously shared a recipe from her latest book, A Taste of Honey. Writes Marie:When food is cooked on top of or wrapped in fig leaves, it takes on an intriguing taste best described as coconut or cinnamon.” Who knew?






Photography by Meg Smith

Roasted Honey-Glazed Figs with Herb Goat Cheese on Fig Leaves

Makes 6 servings

 “If fresh figs are not available, try this with halved ripe apricots . . .“


Extra-virgin olive oil, for the baking dish, plus 1 tablespoon
1 large fresh fig leaf or 2 medium-size fig leaves, stems trimmed (optional)
6 large ripe figs, stem ends trimmed, halved lengthwise
6 ounces fresh goat cheese, cut from a log and into ½-inch chunks
1 tablespoon fresh thyme or rosemary leaves
3 tablespoons honey
Coarse salt and freshly ground black pepper
Approximately ½ teaspoon aged balsamic vinegar
1 baguette, warmed and sliced


1.     Preheat the oven to 450°F. Lightly brush a pie plate or 8-inch gratin or other shallow baking dish with a thin film of olive oil. Place the fig leaves in the dish, covering the bottom.

2.     Arrange the figs, cut side up, around the outside edges of the dish. Arrange the cheese chunks in a single layer in the center. Sprinkle the figs and cheese with the thyme. Drizzle the figs and cheese lightly with the honey and 1 tablespoon of olive oil. Season the cheese and figs with the salt and pepper.

3.     Roast for about 15 minutes, or until the fig leaf begins to curl and the cheese and figs soften.

4.     Before serving, carefully place a tiny drop of vinegar in the center of each fig. To serve, present a basket of sliced baguette. Spread each slice with the softened cheese and top with a fig half.


From A Taste of Honey by Marie Simmons/Andrews McMeel Publishing, LLC.

                     Thinking of remodeling your bathroom? Wouldn’t you love this!!!

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