Fresh figs are in season, filling up farmers’ market stands with their sweet, floral scent. While dried figs are commonly used in baked goods, their fresh counterparts are deliciously different – like fresh apricots vs dried – and make beautiful, simple hors d’ouevres that are perfect for summer entertaining.
Figs are fragile, and so often come boxed with a protective insert to prevent bruising. Like other fruit, they come in a variety of colours – most commonly green or purply black.
Cut them in quarters almost all the way through – if you like, they can be roasted at this point, either rubbed with oil or drizzled with honey. Place them on a rimmed baking sheet and roast at 350F until they start to soften and release their juices.
If you don’t want to turn on the oven, serve them as is – press to gently open the quarters like a flower, then crumble in some soft goat or blue cheese. Place on a platter and drizzle with good-quality honey, then sprinkle with a light grinding of black pepper. Voila – an elegant appetizer in under 10 minutes, with no need to turn on the oven!