Baked figs & goat's cheese with radicchio

Baked figs & goat's cheese with radicchio

By Mary Cadogan
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(5 ratings)
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Ready in 25-35 minutes

Easy

Serves 6
A fresh, seasonal starter that’s simple to make and looks pretty on the plate

Nutrition and extra info

  • Vegetarian

Nutrition:

  • kcal314
  • fat28g
  • saturates7g
  • carbs7g
  • sugars0g
  • fibre2g
  • protein8g
  • salt0.81g
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Ingredients

  • oil, for brushing
  • 6 figs
    Fig

    Fig

    fig

    Although not juicy, the fig is an incredibly luscious fruit, with a delicate aroma and sweet…

  • 200g soft goat's cheese
  • 1 head radicchio
    Radicchio

    Radicchio

    rah-dee-chee-o

    An Italian relative of chicory, radicchio is a forced crop and has distinctive red and white…

  • 85g walnut pieces
    Walnuts

    Walnut

    wall-nut

    Walnuts are one of the most popular and versatile of all nuts. When picked young, they're…

For the dressing

  • 6 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 3 tbsp balsamic vinegar
    Balsamic vinegar

    Balsamic vinegar

    bal-sam-ick vin-ee-gah

    True Balsamic vinegar is an artisan product from Modena, in Emilia Romagna, Italy, and is made…

Method

  1. Preheat the oven to fan 160C/conventional 180C/gas 4. Unless the baking sheet is non stick, line it with foil, then brush the foil lightly with oil.

  2. Cut the figs into quarters, from the top almost to the base, and arrange on the foil. Slice the goat’s cheese and arrange in the centre of the figs. Bake for 10-15 minutes until the cheese is melted and tinged brown.

  3. Meanwhile, whisk the dressing ingredients with some seasoning. Put a couple of good radicchio leaves on each serving plate. Remove the figs from the oven and place on the radicchio leaves. Scatter the walnuts on top. Drizzle with the dressing and serve warm or at room temperature.

  • Recipe Tip

    Buying the best

    Although keen gardeners grow figs in Britain, commercial crops are imported mainly from Mediterranean countries. Unfortunately, ripe figs are highly perishable, so they are picked unripe, which may mean they lack flavour. Go for fruit with unbroken, bruise-free skins that are dry to the touch and have retained their shape. Above all, smell them – they should have the scent of the sun.

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Comments, questions and tips

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julesbunny
7th Jan, 2013
5.05
Fab and great for me as gluten free... Did it for NYEve starter and everyone loved it. ;)
fionarecipes
22nd Jan, 2012
4.05
Delicious and easy. I used walnut oil in the dressing and less balsamic so the oil wasn't overpowered.
qwerty69
27th Sep, 2011
5.05
This was absolutely delish! Served it as a starter at a dinner party I held last week; needed something quick and impressive - this certainly hit the mark! One guest had never eaten fresh figs before and was highly dubious absolutely loved this! Huge accolade from this very fussy friend!! Thank you soooo much!
steppitoe
4th Sep, 2008
Absolutely fantastic. So easy to make and looked really impressive. We have more figs than we know what to do with so I was glad to find an alternative to fig jam.
krieken's picture
krieken
31st Jul, 2008
4.05
Very good combination of flavours. Excellent for dinner party everything could be prepared in advance. I only could get very soft (young) goat's cheese so I didn't bake it with the figs but scooped it on afterwards. It worked equally well. I'll defenitely make this one again.
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