Oven Roasted Figs paired up with soft brie make a lovely and refreshing appetizer drizzled with honey .
My mom and dad are both fig lovers. I can buy them a basket of figs for their birthday and they would beam from ear to ear in happiness.
When we first purchased my home years ago, my mom brought me a root from a fig tree and asked me to plant it in the back yard. She told me it takes more than 15 years for this tree to grow. Sadly, a giant Redwood was planted too close to the fig tree and its growth was stunned. It never grew more than 4 feet tall and never produced a single fig.
For me, I was almost secretly happy about that stunted growth. It meant no fallen figs to clean up in the back yard. I am not much of a gardener so it was somewhat of a relief for me. Now I am kicking myself for not taking better care of the fig tree.
What sparked my interest is trying figs again was a conversation for a food blogger about figs. My friend proceeded to tell me about how she loves to photograph figs.
I now see what the lure was. This rather unobtrusive fruit is brilliant in color once it’s cut and absolutely delicious in flavor after roasting them.
- 12 ounces Black Mission Figs
- 1 Tablespoon brown sugar
- 1 teaspoon cinnamon
- 3 Rosemary sprigs
- Preheat the oven to 350 degree F
- In a baking sheet slice the figs and place on a baking sheet
- Sprinkle with the cinnamon and sugar
- add the sprigs
- Bake for 40 minutes
- Let cool for 10 minutes
- Serve drizzled with honey
Thanks for stopping by and have a great day.
Marlene
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