Sorry for the extremely late recipe, but FIGS! I had to squeeze this recipe in of my new fav late summer/early fall snack: Creamy goat cheese stuffed in figs, topped with sweet walnuts.
Life’s been… kind of all over the place. Firstly, I’m honestly feelin’ a career/identity crisis of what kind of profession I should keep up with. There are soo many things I want to do, people and friends I’d like to see, and places to visit and explore, yet not enough time that’s (life, I know) And I’ve been preparing for a trip to NYC next week.
. Secondly, I have a trip to NYC and soon after, a week trip to Barcelona and Stockholm. Meanwhile, I have another collab. with AutoCAD. Any advice on time management?
Meanwhile, please enjoy these simple but fancy shmancy lookin’ roasted figs smothered in creamy goat cheese, topped with a walnut crumble….
Goat Cheese Stuffed Figs
- 6-8 figs
- 2 oz. goat cheese
- 4 tbsp butter
- 1/4 C brown sugar
- 1/2 C walnuts
Wash the figs well and cut the stems off. Drizzle with olive oil.
Preheat the oven to broil and and cut an “X” in the top of each fig 1/3 way through. Place the figs on a greased, parchment or silpat-lined sheet tray.
Fill in the center of the figs with a small spoonful of goat cheese.
Broil the figs in the oven for about 5-10 minutes or until brie cheese is completely melted.
Meanwhile, prepare the walnut crumble topping by bringing the 4 tbsp of butter, brown sugar, and chopped walnuts on pan over low-medium heat.
Remove from stove top and spoon a small amount over the figs with brie cheese. Serve immediately.