Ingredients:

  • 12 fresh figs (approx. 1 lb / 450g), stems trimmed
  • 1 tbsp extra virgin olive oil
  • 4 oz soft goat cheese (chevre), room temperature
  • 1 tsp honey
  • 1 tsp lemon zest, finely grated
  • 1/4 tsp cracked black pepper
  • 2 tbsp shelled pistachios, crushed
  • 1 tbsp balsamic glaze
  • 1 pinch flaky sea salt

Instructions:

  1. Preheat your oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper.
  2. Use a paring knife to slice a deep cross into the top of each fig, cutting about halfway through; gently squeeze the base of the fig to open the center.
  3. In a small mixing bowl, whip together the room temperature goat cheese, honey, lemon zest, and cracked black pepper until smooth and airy.
  4. Spoon approximately 1 tsp of the cheese mixture into the center of each fig, ensuring the cheese sits flush with the top of the fruit.
  5. Arrange the stuffed figs on the prepared baking sheet and lightly drizzle the tops with olive oil.
  6. Roast for 8–10 minutes until the cheese is soft and slightly golden, and the fig skins are glossy and mahogany-colored.
  7. Remove from the oven and immediately sprinkle with crushed pistachios and a pinch of flaky sea salt.
  8. Drizzle the balsamic glaze in a thin, precise line across the figs while they are still hot to allow the glaze to set.