Goat cheese stuffed roasted figs! I’d pair with a lovely pinot noir from Oregon’s Willamette Valley like this 2018 Argyle Pinot Noir in the featured image.
To make these delicious roasted figs, you will need:
- 12 figs (fresh picked)
- 1/4 cup goat cheese
- 1/4 cup pecans crushed or pecan granules
- Olive Oil
- Star anise powdered (I use Penzeys Spices)
Preheat your oven to 425 degrees. Quarter the figs midway, then cutting close to three-quarters of the way down. In a small bowl massage goat cheese together with pecans making little balls. Delicately stuff figs with the cheese ball mixture. Coat the bottom of each fig with olive oil and place on cookie sheet. Sprinkle just a touch of star anise powdered on top. Roast in oven for approximately 11 to 12 minutes. Cool your figs for a minute or two, then place on a serving dish. I garnished with a sprig of purple basil.
I enjoyed my figs with the Argyle Winery Pinot Noir from the U.S. state of Oregon and the Willamette Valley. I purchased this wine at the Kroger store located in the Houston Heights for $21.99.
A little figgy appetizer, garnished with an herb sprig of purple basil.