Warm figs with feta, honey, walnuts and thyme

Warm oven-baked figs, filled with feta and finished with honey, toasted walnuts and thyme. A few drops of red wine vinegar provide enough acidity to balance the sweetness of the figs and honey.

Number of servings: 4
Preparation: approximately 10 minutes
Cooking: approximately 12 minutes
Total time: approximately 22 minutes

Ingredients

• 8 medium ripe fresh figs, approximately 400–500 g in total
• 100 g feta
• 40 g walnuts
• 2 tablespoons honey
• 1 tablespoon olive oil
• 4 sprigs fresh thyme
• 1 teaspoon red wine vinegar
• freshly ground black pepper

Preparation

1. Preheat the oven
   Preheat the oven to 200 °C conventional.
2. Prepare the figs
   Gently wash the figs and pat them dry. Cut a cross into the top of each fig, going approximately two-thirds of the way down the fruit. Gently pull the four sections slightly apart to make room for the feta.
3. Prepare the feta and thyme
   Coarsely crumble the feta. Strip the leaves from 2 sprigs of thyme.
4. Chop the walnuts
   Coarsely chop the walnuts.

Method

1. Fill the figs
   Place the figs in a small ovenproof dish. Divide the feta among the openings and gently press it between the sections. Drizzle with the olive oil and scatter over the thyme leaves. Grind over some black pepper.
2. Bake the figs
   Place the dish in the oven for approximately 10–12 minutes, until the figs are warm and soft and the feta begins to colour lightly. The figs should retain their shape.
3. Toast the walnuts
   Meanwhile, toast the walnuts for a few minutes in a dry frying pan over medium heat. Toss regularly and remove them from the pan as soon as they colour lightly and become fragrant.
4. Finish the figs
   Remove the figs from the oven. Drizzle over the honey and divide the toasted walnuts among the figs. Distribute the red wine vinegar drop by drop over the eight figs.
5. Serve the figs
   Divide the warm figs among four plates and garnish with the remaining fresh thyme. Serve immediately.