This week, Dana and I had great fun assisting my husband Jeff, who was taking photos for the upcoming Patricia Wells cookbook.  We were lucky enough to shoot in the Vaucluse region of Provence.

It was a lovely time between the fading of summer and the awakening of autumn.  The days were bright and warm; the nights pleasant and cool…the harvesting of the vineyards laden with their heavy burden had just begun.

We were told that it has been a good year for figs, a bumper crop.  We brushed past a large, fragrant fig tree every time we entered or left our bastide.  When we opened our French doors and looked out toward the summit of Les Dentelles we could see sunlit fields and beyond the hives that were home to “les abeilles,” the bees.

This visit inspired the next recipe that resonates with the flavors of Provence…figs, honey, rosemary, freshly baked bread and goat cheese.

It’s such a fun and easy recipe to make for your family and friends for Sunday Supper.  I like to serve figs two ways for this appetizer.  Fresh, with a bit of prosciutto and roasted with with fresh goat cheese on grilled bread.

This recipe is a great way to introduce children to a food that perhaps they’ve not tried before.  I’m betting that your children will go back for seconds, if not thirds.  My husband would eat the whole bowl if I’d let him.

Roasted figs with honey, rosemary and goat cheese on grilled bread

Yield: 4 - 6 servings

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Fast, easy fig appetizer that everyone will love.


1 pint figs (about 8 or 9)
3 tablespoons good quality honey (in this recipe I used honey from Sardinia from Liccu Manias)
3 tablespoons fresh rosemary (about 2 sprigs, removed from stem)
Freshly ground black pepper, to taste
6 ounces goat cheese
1 French baguette, sliced and grilled (you can brush with olive oil, if you like)


Preheat your oven to 375 degrees.

Wash and dry figs, cut them into quarters and place into an ovenproof dish.

Drizzle them with the honey and sprinkle with freshly ground pepper and a baked for 10 to 15 minutes till they are bubbling and a bit brown (see last picture).

You could prepare individual servings yourself, or serve them on a tray with the goat cheese, grilled bread, walnuts and arugula as shown and let your guests serve themselves.


Bon Appetit!!