Honey Roasted Salted Figs Recipes

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HONEY-ROASTED SALTED FIGS



Honey-Roasted Salted Figs image

Dried figs with a salty-sweet coating and clusters of red grapes are a refreshing dessert. Although tiny, each item is abundant in flavor.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Number Of Ingredients 6

1/4 cup extra-virgin olive oil, plus more for baking sheet
1/4 cup honey
10 ounces dried Turkish figs
10 ounces dried Black Mission figs
1/2 teaspoon coarse salt
2 small bunches assorted grapes, such as red and champagne

Steps:

  • Preheat the oven to 400 degrees. Lightly brush a rimmed baking sheet with olive oil. Whisk 1/4 cup extra-virgin olive oil and 1/4 cup honey in a large bowl. Add 10 ounces each of dried Turkish and Black Mission figs; toss to coat.
  • Arrange figs in a single layer on prepared sheet. Sprinkle with 1/2 teaspoon coarse salt. Roast until fragrant and caramelized, 12 to 15 minutes. Immediately loosen figs from sheet with a metal spatula. Let figs cool slightly, loosening again after 5 minutes. Transfer to a platter, and serve with assorted grapes.

HONEY-ROASTED SALTED FIGS



Honey-Roasted Salted Figs image

Categories     Roast     Fig     Honey

Yield serves 6 to 8

Number Of Ingredients 6

1/4 cup extra-virgin olive oil, plus more for baking sheet
1/4 cup honey
10 ounces dried Turkish figs
10 ounces dried Black Mission figs
1/2 teaspoon coarse salt
2 small bunches assorted grapes, such as red and champagne

Steps:

  • Preheat the oven to 400°F. Lightly brush a rimmed baking sheet with oil. Whisk oil and honey in a large bowl. Add figs; toss to coat. Arrange in a single layer on prepared sheet. Sprinkle with salt.
  • Roast in the oven until fragrant and caramelized, 12 to 15 minutes. Immediately loosen figs from sheet with a metal spatula. Let figs cool slightly, loosening again after 5 minutes. Transfer to a platter; serve with grapes.

ROASTED FIGS WITH BABY GREENS AND HONEY VINAIGRETTE



Roasted Figs with Baby Greens and Honey Vinaigrette image

Provided by Tyler Florence

Categories     appetizer

Time 35m

Yield 2 servings

Number Of Ingredients 9

4 small fresh black mission figs, stemmed
Extra-virgin olive oil
Kosher salt and freshly ground black pepper
3 tablespoons orange blossom honey
1 tablespoon warm water
1/2 lemon, juiced
2 cups baby mixed greens
1 handful each assorted fresh herbs, such as parsley, basil, and chives, finely chopped
4 ounces gorgonzola, cut in big chunks

Steps:

  • Preheat the oven to 400 degrees F.
  • Cut a small "X" in the top of the figs and squeeze it gently to crown it slightly. Put the figs on a sheet pan, drizzle them with olive oil and season with salt and pepper. Bake until the figs are soft and caramelized, about 15 minutes.
  • Put the mixed greens and chopped herbs in a bowl, drizzle with a little olive oil and season with salt and pepper; toss gently with your hands.
  • In a small bowl, combine the honey, warm water, and lemon juice; whisk with a fork to combine.
  • To serve, divide the greens between 2 plates, mound the chunks of gorgonzola cheese on the side of each and place 2 roasted figs in the center of the salad. Drizzle the whole thing with the warm honey vinaigrette.

ROASTED MISSION FIGS WITH HONEY



Roasted Mission Figs with Honey image

Categories     Fruit     Dessert     Roast     Fig     Summer     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 4 to 6

Number Of Ingredients 5

12 to 16 plump figs
2 tablespoons unsalted butter
Tiny pinch of salt
2 tablespoons honey, such as lavender honey
Pinch of ground cinnamon

Steps:

  • Preheat the oven to 425°F. Rinse the figs and pat them dry, then cut off the stems and, without cutting through the base, halve them from top to bottom. Set the figs upright in a dish just big enough to hold them snugly.
  • Melt the butter in a small skillet with the salt, honey, and cinnamon, then spoon it over the figs.
  • Bake until the sauce is bubbling and the fruit is heated through, about 15 minutes. Serve warm.

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