Recipe courtesy of: Erin Gilchrist, owner/chef of A’Tuscan Estate Bed & Breakfast, in McMinnville, Oregon – the perfect place to stay during your wine-venture in the Willamette Valley. We enjoyed this delicious fig breakfast course and immediately requested the recipe.
Yield: 6
Agave Roasted Figs
A divine breakfast treat, or appetizer
Prep Time
10 minutes
Cook Time
15 minutes
Additional Time
5 minutes
Total Time
20 minutes
Ingredients
- Six ripe Figs (any varietal)
- ½ tsp Agave per fig (can substitute honey or maple syrup)
- ½ tsp Goat cheese or Brie per fig
- Garnish: Gingersnap crumbs (pulverize gingersnap cookies in food processor)
Instructions
- Heat oven to 350◦.
- Destem and quarter figs; leave base intact, so fig opens
as it heats. - Line Muffin tins with silicone liners and place figs in
each cup. - Drizzle ½ tsp of Agave into the slices of each fig.
- Bake at 350◦ for 10-15 minutes depending upon the ripenessof the figs. I like to have the agave and juices bubbling a bit.
- Remove from oven and place cheese into center of fig.
- Allow figs to sit for a few minutes for cheese to melt.
- Place on place and sprinkle gingersnap crumbs over the
fig and plate.
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