Ingredients:

  • 8 oz (225g) Plain Goat Cheese (Chèvre), softened
  • 2 oz (55g) Cream cheese, softened
  • 1/2 tsp (1g) Fresh thyme leaves
  • 1 pinch flaky sea salt
  • 7 fresh Mission or Brown Turkey figs, stemmed and quartered
  • 1/3 cup (45g) Raw shelled pistachios, roughly chopped
  • 3 tbsp (60g) Honey
  • 1/2 tsp (2ml) Balsamic glaze
  • 1/8 tsp Freshly cracked black pepper

Instructions:

  1. Preheat the environment. Set your oven to 400°F (200°C). Note: A hot start is vital for the figs to release their sugars quickly.
  2. Combine the lipids. Mix the 8 oz goat cheese and 2 oz cream cheese in a bowl.
  3. Season the base. Fold in the 1/2 tsp fresh thyme and a pinch of flaky salt.
  4. Spread the mixture. Transfer the cheese to your baking dish, smoothing the top but leaving a slight indentation in the center.
  5. Nestle the figs. Press the 7 quartered figs into the cheese, cut side up. Look for the purple skins to pop against the white cheese.
  6. Add the texture. Sprinkle the 1/3 cup chopped pistachios evenly over the top.
  7. Apply the glaze. Drizzle the 3 tbsp honey across the figs and cheese.
  8. Bake the assembly. Slide into the oven for 10 minutes until the honey is bubbling and the cheese edges look soft and slightly slumped.
  9. The final touch. Remove from the heat and immediately drizzle the 1/2 tsp balsamic glaze and 1/8 tsp black pepper. The aroma should be intensely floral and peppery.