Figs Roasted with Feta, Rosemary & Balsamic Glaze

Put a little “fig” in your step! Figs are a regally beautiful fruit in all of their purple and green splendor, and they comport themselves so well as an appetizer or the perfect complement to grilled or roasted lamb, pork, or chicken. Add salty feta and earthy balsamic and you’ll wish you’d bought more figs!

Figs combine with roasted feta, rosemary and balsamic glaze to make a perfectly festive and perfectly beautiful appetizer or side!

Figs Roasted with Feta, Rosemary & Balsamic Glaze

This recipe could not be easier, and it's both beautiful and "sweet 'n salty" tasty with the sweetness of the figs and the saltiness of the feta. We also make this same recipe with blue cheese and/or goat cheese, but the amazing Mediterranean feta I picked up at Central Market here in Austin was just too good to resist! (They offer four or five different types of specialty feta! Ah … so hard to choose:) Serve it up with baguette slices, or all by itself, and it's also terrific as a side accompaniment to roasted or grilled meats!


  • 12 whole figs cut in half
  • 4 oz. feta cheese
  • 1 teaspoon fresh minced rosemary
  • 2 tablespoons extra-virgin olive oil
  • 1/2 cup balsamic vinegar


  • Preheat oven to 375 F.
  • Wash figs and cut an “x” in the tops. Then pinch from the bottom to push the four corners slightly away from each other … like a chatterbox game. Cut feta into small cubes and stuff into fig opening.
  • Sprinkle minced rosemary and drizzle a little olive oil over each fig.
  • Bake for 15 to 20 minutes until cheese is browned.
  • Reduce balsamic in a saucepan over medium heat until reduced by half. Drizzle balsamic over roasted figs.

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