Author Notes: Until this summer, I had never eaten fresh figs. They looked beautiful at the grocery store so I decided to take a chance and buy a carton. I’m glad I did. The slight sourness of the yogurt in my recipe/experiment nicely balanced the sweetness of the figs and honey. As with most of my favorite desserts, the roasted figs dish is great for breakfast. —Kelly
Black or Mission figs
ounces Greek-style yogurt
tablespoons honey, divided
ounces walnuts, chopped
- Preheat the oven to 425°F (220°C).
- Cut the figs in half lengthwise. Place the figs cut side up in a baking dish. Brush 2 tablespoons of honey over the cut side of the figs.
- Bake figs for 12 minutes, until just softened and heated through. Let cool 5 to 10 minutes.
- For each serving, lay 4 fig halves on a serving plate. Spoon about 1/2 cup (90 g) yogurt on top of the figs. Drizzle 1 tablespoon of honey over the yogurt and figs. Sprinkle 1 oz (30 g) of walnuts on each serving.