Well folks, this here post marks the end of the dinner party series. It only seems fitting to feature the end of our meal — DESSERT!!
- - 12 Figs, halved
- - 2 Tbsp Chevre (we used Trader Joe’s Chevre with Honey)
- - 6 Tbsp Ricotta
- - 2 Tbsp Fresh Thyme Leaves
- - Fresh Ground Pepper, to taste
For the Sauce:
- - 1 Tbsp Butter
- - 3 Tbsp Honey
- - Pinch of Cinnamon
- - Salt, to taste
Preheat oven to 400. Place figs, cut side up in an 8×8 square baking dish.
Meanwhile, melt butter and mix in honey, cinnamon and salt. Drizzle mixture over the figs and roast for 10-15 minutes.
While the figs are roasting, combine cheeses and thyme. When the figs are done, spoon cheese mixture over the figs and top with a few grinds of fresh pepper.
**We had extra pistachios left over from another dish so we used those to top as well. Also, once we transferred the figs to the the serving dish, we drizzled the figs with the leftover honey-butter mixture that was left in the baking dish.