It turns out that Autumn can be exciting! Mainly because all the great TV series are starting with the new season (and by 'all the great', I mean Blacklist), but also because it seems to be almost every blogger's or food related magazine's favourite season, mainly due to all the produce available at this time of the year... There are so many inspiring recipes flying about at the moment that I'm running out of time to try them all!
Baked figs are delicious, especially when served with warm, toasted walnuts, melting cheese and aromatic thyme. It screams Autumn in and out. And vegan mozzarella goes beautifully with it! In case if you have missed my recipe for this delicious cheese, click here. It melts perfectly on the warm figs, and it just completes the whole dish, however, if you don't fancy cheese on top, you can skip it completely ( but I do urge you to give cheese a chance!).
So if you are happening to be having friends for dinner, these baked figs with thyme would be a perfect starter, and I can guarantee that you will woo all of your guests with this presentation. Figs are just too pretty and awesome to not be woo-ed! 🙂
So, thinking about it now, perhaps Autumn will be not as bad as I thought initially...Especially when I've got these little noms to keep me happy... Hope you enjoy them!
Baked Figs with Thyme
- 2-3 figs per person
- ⅓ cup walnut pieces
- 2 tbsp agave nectar
- slices of vegan mozzarella cheese
- bunch of fresh thyme
- Heat the oven to 180 C and line a baking tray with baking paper.
- Halve the figs and line them up on a baking tray cut-side up.
- Scatter over the walnut pieces and thyme and drizzle with agave nectar.
- Bake in the oven for 5-10 minutes or until figs have deepened in colour and the nuts have toasted.
- Transfer figs into plates, top with couple slices of mozzarella, great over a little lemon zest, season with salt and pepper and garnish with a bit more thyme and agave nectar.
Please note that all my recipes are developed and tested in metric grams. I recommend that you use digital scales for a more accurate results. I have provided a conversion to US customary in the recipe but please note that I haven’t tested using this method.