Roasted Figs with Goat’s Cheese and Balsamic

From Chef Kevin O’Connor.


12 black mission figs, stems removed

1 tablespoon unsalted butter

3 tablespoons balsamic vinegar

3 tablespoons honey

2-3 ounces fresh goat cheese

2 tablespoons Cobram Estate® Extra Virgin Olive Oil

Kosher salt, to taste

Fresh cracked pepper


Preheat oven to 400 degrees Fahrenheit.

Melt the butter in a small sauce pot along with the balsamic, honey, and a pinch of salt. Bring to a boil and reduce to a simmer, cooking five minutes or until slightly thickened. Set aside to cool.

Score each fig with an X on the top, cutting about ⅓ of the way down. Gently squeeze the bottom of the fig and allow for the top to “blossom”. Season the inside of each fig with a pinch of salt and fresh cracked pepper before adding a small ball of goat cheese to each opening. Line the figs on a parchment lined baking sheet and bake until soft, about 10 to 15 minutes.

Remove the figs from the oven and let cool slightly. To finish, place the figs on a serving platter, liberally drizzle with olive oil and the balsamic reduction. Add a bit more cracked pepper before serving.

*Photos by Nicole Franzen