Roasted Figs And Goat Cheese With Rosemary Honey Balsamic Dressing Food

HONEY, BALSAMIC & ROSEMARY ROASTED FIGS

Steps:

• Preheat oven to 425 degrees F. Place figs, cut sides up, on a rimmed baking sheet. Drizzle evenly with balsamic vinegar, honey and vanilla; sprinkle with salt. Add rosemary sprigs to baking sheet.
• Roast in preheated oven until figs soften slightly, about 10 minutes. Remove from oven; flip figs using tongs. Sprinkle baking sheet evenly with butter cubes.
• Return to oven, and roast at 425 degrees F until butter is melted and balsamic vinegar is thick and syrupy, about 5 minutes. Remove from oven; let cool on baking sheet 10 minutes. Discard rosemary sprigs. Sprinkle figs with lemon zest.

ROASTED FIGS AND GOAT CHEESE WITH ROSEMARY HONEY BALSAMIC DRESSING

Steps:

• Preheat oven to 450 degrees.
• In a small bowl, whisk together chopped rosemary (1 tablespoon), olive oil (2 tablespoons), balsamic vinegar (2 tablespoons), honey (1 tablespoon), and salt to taste.
• In a small baking dish, arrange figs cut side up.
• Crumble goat cheese on top of the figs (I usually use a fork or knife to get chunks off the goat cheese log right over the baking dish, since it's so soft and difficult to crumble).
• Drizzle the dressing evenly on top of the figs.
• Roast in oven for 15 minutes, or until figs have reached the desired tenderness/are starting to brown. (if they are taking a while to brown, you can finish them under the broiler).
• Serve figs and goat cheese on crostini drizzled with extra dressing from the bottom of the baking dish.

ROASTED SQUASH AND GOAT CHEESE SALAD WITH SOY BALSAMIC DRESSING

Steps:

• Heat the oven to 200ºC/ 400ºF.
• Put the butternut squash in a roasting tin together with the garlic, rosemary and black pepper.
• Drizzle over the oil, toss well and roast in the oven for about 25 mins until tender.
• Whisk together the dressing ingredients.
• Put the arugula in a large serving bowl and arrange the squash and goat cheese on top.
• Pour the dressing over and scatter over the walnuts.

FIGS STUFFED WITH GOAT CHEESE

Steps:

• Use your fingers to roll the goat cheese into 24 1/2 teaspoon-sized balls.
• Cut figs in half. Press a cheese ball into the center of each fig. Plate them and drizzle with vinegar. Serve within an hour.

BROILED FIGS WITH GOAT CHEESE

Steps:

• Strip the leaves from the bottom of the rosemary stems, leaving about 1 1/2 inches of leaves at the tip.
• Place the stems in a bowl and add cold water to cover; soak for at least 30 minutes.
• Skewer fig halves crosswise on each rosemary stem.
• Arrange the skewers on a plate with the cut sides of the figs facing up.
• In a small bowl, mix together honey and lemon juice.
• Brush the honey/lemon mixture over the cut side of the figs.
• Preheat the broiler to high.
• Broil the figs cut side up until they are lightly browned and softened, about 1 to 2 minutes.
• Top with cheese and place back under broiler for 1 minute.
• Serve on the skewers while still hot.

FRESH FIGS WITH ROSEMARY GOAT CHEESE

Steps:

• In a bowl whisk together all ingredients except figs until smooth and season with salt and pepper. Rosemary goat cheese may be made 1 day ahead and chilled, covered. Bring goat cheese to cool room temperature before serving.
• Mound goat cheese in center of a platter. Halve figs and arrange around goat cheese for dipping.

BAKED FIGS & GOAT'S CHEESE WITH RADICCHIO

Steps:

• Preheat the oven to fan 160C/conventional 180C/gas 4. Unless the baking sheet is non stick, line it with foil, then brush the foil lightly with oil.
• Cut the figs into quarters, from the top almost to the base, and arrange on the foil. Slice the goat's cheese and arrange in the centre of the figs. Bake for 10-15 minutes until the cheese is melted and tinged brown.
• Meanwhile, whisk the dressing ingredients with some seasoning. Put a couple of good radicchio leaves on each serving plate. Remove the figs from the oven and place on the radicchio leaves. Scatter the walnuts on top. Drizzle with the dressing and serve warm or at room temperature.