Balsamic Roasted Figs with Honey & Goat Cheese

Warm roasted figs split open and glazed with aged balsamic, finished with crumbled goat cheese and a thread of raw honey. Sweet, sharp, creamy — a perfect starter or dessert that takes fifteen minutes.

Ingredients

• 8 ripe figs, halved
• 2 tsp Traditional Balsamic Vinegar of Modena PDO
• 2 tbsp Nikkitas Raw Honey
• 2 tbsp Nikkitas Extra Virgin Olive Oil
• 100g soft goat cheese, crumbled
• Small handful of fresh thyme sprigs
• 30g walnuts or pistachios, roughly chopped
• Flaky sea salt

Method

1. Preheat the oven to 200°C (390°F).
2. Arrange the fig halves cut-side up on a baking tray lined with parchment. Drizzle with the olive oil and half the honey. Scatter with thyme sprigs.
3. Roast for 10–12 minutes until the figs are soft, slightly caramelised, and their juices are running.
4. Transfer to a serving plate. Immediately crumble the goat cheese over the warm figs.
5. Drizzle with the balsamic vinegar — a few drops on each fig half — then the remaining honey in a thin stream.
6. Scatter with chopped nuts and a pinch of flaky salt. Serve warm.

Notes

The warmth of the figs softens the goat cheese just enough. The 25-year extra-aged balsamic is exceptional here — its syrupy sweetness and complexity against the honey and cheese creates something genuinely memorable. If figs aren't in season, ripe pears or peaches work beautifully.