Glazed Figs with Feta

The fig tree that my husband, Jerry, transplanted from our previous house to our present house is finally having a good crop this year. It is the third summer after transplanting it. Jerry has watered, feed and watched closely over his baby trees. Now it is paying off. 

So now, what to do with the figs? In previous years I have made Emeril Lagasse's fig chutney which is great with curry or other rice dishes. We also love Aunt Ann's pickled figs made by an old recipe I found in Jerry 's Aunt Ann Edward's recipes. They are delicious with ham or pork roast, especially at the holidays. Both of these recipes are on previous blogs. Today I did a quick fig treat to go with our dinner- Glazed Figs with Feta or Goat Cheese. I used feta (pictured below), it is cheaper and I had it on hand.

You can do this in no time, and use them for an appetizer, side dish or dessert. Give it a try if God is blessing your fig tree with abundant fruit.

Glazed Figs with Feta or Goat Cheese

Ripe but firm figs, stems removed and sliced in half

Honey, enough for a small dot on each fig

Feta cheese or goat cheese, a small piece for the top of each fig

Cooking Spray, such as Pam

1. Lightly spray a cookie sheet.

2. Place fig halves about an inch apart on the cookie sheet, sliced side up.

3. Spray surface of figs very slightly with cooking spray.

4. Put a drop of honey on the cut side of each fig. I spread it round a little with my finger to cover the top of each piece.

5. Broil on high until figs begin to bubble. Watch them very closely so as not to burn them. This will only take 5-7 minutes.

6. Remove cookie sheet from the oven and put a small piece of feta or goat cheese on top of each fig. 

7. Return figs to the oven and broil about 3-5 minutes longer to just soften the cheese. Watch them closely. If you use goat cheese, it will be creamer and melt quicker. But feta is cheaper and tastes great, also.