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Baked Figs with Feta & Tarragon<\/p>\n
3\/4 pound fresh figs (about 12), halved lengthwise<\/p>\n
2 tablespoons extra virgin olive oil<\/p>\n
1\/2 teaspoon kosher salt<\/p>\n
Pinch of ground black pepper<\/p>\n
1 (8-ounce) block feta cheese<\/p>\n
1 teaspoon honey<\/p>\n
1 tablespoon roughly chopped fresh tarragon<\/p>\n
Assorted crackers, for serving<\/p>\n
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Preheat the oven to 375\u00c2\u00b0F, with a rack in the center position. Combine the figs in a 9 x 13-inch baking dish with 1 tablespoon of the olive oil, the salt, and pepper and toss to coat. Nudge the figs toward the edges of the baking dish, and place the block of feta in the center. Drizzle the remaining 1 tablespoon olive oil and the honey over the cheese, then sprinkle the tarragon over the entire dish. Transfer the dish to the oven and bake until the figs have released some of their juices and the feta is knife-tender, 15 to 20 minutes.\u00c2\u00a0 Serve warm, with plenty of crackers alongside.<\/p>\n","protected":false},"excerpt":{"rendered":"
Baked Figs with Feta & Tarragon 3\/4 pound fresh figs (about 12), halved lengthwise 2 tablespoons extra virgin olive oil 1\/2 teaspoon kosher salt Pinch of ground black pepper 1 (8-ounce) block feta cheese 1 teaspoon honey 1 tablespoon roughly chopped fresh tarragon Assorted crackers, for serving Preheat the oven to 375\u00c2\u00b0F, with a rack in the center position. Combine the figs in a 9 x 13-inch baking dish with 1 tablespoon of the olive oil, the salt, and…<\/p>\n