Fig with Feta

Sweet Fresh Figs, such a delicacy to be savoured. Here they are served with the contrasting salty flavour of feta cheese, as a breakfast, a light lunch or dessert.

I once lived near Orange, west of Sydney and in late summer figs and all varieties of stone fruit and apples were plentiful. This recipe comes from that time when I found I had ‘too much of a good thing’, so to speak.

This recipe can be useful when the figs are no longer looking at their prime for a fresh platter. Lightly grilled they hold their shape and their sweetness is intensified. It is an incredibly simple recipe and can be prepared and cooked in advance.

Ingredients

Preparation: 10 mins Cook: 5 mins Serve: 4+

12 figs

12 sprigs thyme

90 gm (3 oz) feta cheese, crumbled

1 tsp black pepper

2 tbsp balsamic (optional)

2 tbsp honey (optional)

1 tbsp chopped mint or basil

50 gm (1/3 cup) walnuts or pine nuts, toasted (optional)

Method

HEAT the grill.

WIPE the figs with a damp cloth or paper towel.

CUT off the stem and cut a small cross, ‘+’, in the top of each fig.

OPEN out the fig, like a flower blooming, and top with 1/2 tbsp of feta cheese.

PLACE a spring of thyme on the feta.

MIX the balsamic and honey and pour over the figs (optional).

GRIND black pepper on the figs.

GRILL for 4-5 minutes. (The cheese should brown slightly and perhaps start to melt.)

COOL slightly or to room temperature.

SERVE topped with mint or basil and walnuts (optional).

Serve

Warm or at room temperature

On rye bread with greens, as a light meal.

Particularly good with cornbread.

Variations

Replace the feta with goat or blue cheese,

Wrap the stuffed figs in prosciutto and grill.

Cut the figs, drizzle with lemon juice and olive oil; grill and toss them through a salad (arugula/rocket and mint or basil).