Best 6 Roasted Figs With St Andrà And Thyme Recipes

ROASTED FIGS WITH FRESH RICOTTA

Steps:

• Preheat the oven to 400 degrees F.
• Put the figs, cut side up, in a baking dish. Melt the butter in a small saucepan over low heat, and whisk in the honey, cinnamon and salt. Drizzle the hot honey butter over the figs and roast in oven until very soft, 10 to 15 minutes.
• Divide the fresh ricotta or fat free yogurt among 4 serving dishes and top with the warm figs and sauce. Enjoy!
• Cook's Note: These hot figs are really great over mixed greens or even on a toasted baguette as a crostini!

CARAMELIZED FIGS WITH HONEY, THYME AND CRèME FRAîCHE

Steps:

• Spoon the honey over the cut sides of the figs. Heat a large, heavy skillet over a medium-high flame. Add the butter - it should sizzle briskly when it hits the pan. Throw in the thyme sprigs, followed by the figs, cut sides down. Leave undisturbed for 3 to 5 minutes to caramelize, then turn the figs over and cook for another minute.
• Transfer the figs to a plate. Return the skillet to the heat and add about 5 tablespoons water. Simmer, scraping the caramelized honey with a spoon. Pour this sauce over the figs and serve warm with generous spoonfuls of crème fraîche and a few extra thyme leaves.

GLAZED FIGS WITH ALMONDS AND THYME

Steps:

• Simmer wine, honey, figs, and thyme sprig in a small saucepan 3 minutes. Remove from heat and let steep, covered, 10 minutes. Return to heat and simmer, uncovered, until liquid is just syrupy, about 10 minutes. Cool figs in syrup. Cut a slit in each fig and gently press in a nut. Sprinkle with thyme leaves. Serve warm or at room temperature.

CHESTNUT ROASTED FIGS WITH TRUFFLE VINAIGRETTE AND TRUFFLE CHEESE

Steps:

• Rinse the chestnuts under water. Take a sharp knife and score the flat side of the chestnut, making a cross. Toss nuts in a little oil and sprinkle with salt. Lay the oiled nuts out on a baking sheet and roast in a preheated 275-degree F oven for about 20 minutes or until fully roasted (shell opens). Let the chestnuts cool, and then peel and chop them. Chop half of the nut very finely and the other half coarsely.
• Cut the figs in half and place on skewers; 3 halves per skewer. Place the skewers on a baking sheet and drizzle with honey. Sprinkle the finely chopped chestnuts over the figs and place under a hot broiler and heat until browned.
• To make the dressing, combine the shallots, mustard, vinegar and thyme and whisk together. Slowly whisk in the oil and finish with the truffle oil and season with salt to pepper.
• To plate the dish, toss the mache in the vinaigrette, sprinkle with finely chopped chestnuts and place in the center of the plate. Place a warm fig skewer diagonally on top of the salad. Place coarsely chopped chestnuts around the plate. Sliver the truffle cheese and lay on top of the fig salad. Finally, drizzle some truffle vinaigrette around the plate.

ROASTED FIGS WITH ST. ANDRÉ AND THYME

Steps:

• Preheat oven to 400 degrees. Slice an X into the stem side of each fig, cutting halfway down the fruit. Gently pry the figs open, taking care to keep the fruit intact. Stuff 1 teaspoon of cheese into each cavity, and sprinkle with a pinch of thyme. (May be covered and refrigerated for up to an hour before baking.)
• Arrange figs cut side up on a baking sheet. Roast until the figs open and the cheese is melted, 4 to 7 minutes (less for ripe fruit). Season with pepper to taste. Serve immediately.

ROASTED FIGS AND FETA SPREAD TOASTS

Steps:

• Preheat the oven to 400°F.
• Wash the figs and remove the tough stem. Cut them in half and place in a small baking dish.
• Toss the figs with the balsamic vinegar (or orange liqueur), the thyme and the lemon zest. Turn the figs so they are all cut-side-down on the baking dish. They should fit in a single layer.
• Roast the figs for about 20 minutes and remove them from the oven. They should still have some juices at this point. Let them cool.
• While the figs are roasting, prepare the Feta spread: place the Feta, Greek yogurt, vinegar, salt and pepper in a small food processor and process until fairly smooth.
• Add the extra virgin olive oil in a slow, steady stream while continuing to pulse (you may need more or less olive oil, depending on the consistency you desire). Taste and adjust the seasoning. Refrigerate or use right away.
• Assemble the toasts by slathering a layer of the Feta spread over the toasted bread, top with two or three fig halves (depending on the size of the toast), drizzle with the pan juices and some extra honey (to taste), and sprinkle with fresh thyme, lemon zest, and some sesame seeds (optional).