While patience is certainly a virtue, sometimes you see an awesome recipe or idea and you just must figure out a way to make it happen. I found this idea for an hors d’œuvre one random January afternoon, and that weekend I was determined to make it. Since it was January, though, fresh figs were impossible to come by–so instead, I bought a box of imported Italian figs from Romeos, and a packet of Black Mission figs from another specialty shop and got to work.
I sliced each fig in half, arranged them in a Pyrex baking dish with the seeded side up, and drizzled about a 1/3 cup (use your eyes–just make sure each fig gets a little honey) and place enough rosemary to touch all of the figs (you can be generous here because it’s going in an oven), and place the dish into an oven that’s been preheated to 375 degrees. Since they are dried instead of fresh figs, it’s important to keep an eye on them and check for the desired doneness–set a timer for 3-4 minutes at a time and take a peek at them in the oven–and when they are soft, they are finished. Let cool for 10 minutes or so, drizzle the remaining honey and juices that formed during the roasting over the figs and serve them with crackers and your favorite soft cheese.