Roasted Figs with Feta and Rosemary

Serves 4

• 12-16 fresh figs, stemmed

• 4 oz fresh crumbled feta

• 2 T extra virgin olive oil

• 3 T pine nuts, or another nut you prefer

• 2 sprigs fresh rosemary, minced

• Kosher salt and black pepper

• 2 T maple syrup

Preheat broiler.

Stand each fig on its end on a sheet pan lined with parchment (you may have to cut off a little slice from the bottom so they stand upright). Cut an X into the top of each fig, and continue to cut 2⁄3 of the way down to create a space to tuck a piece of feta cheese. Stuff each with a knob of cheese, sprinkle with rosemary, salt, pepper, and pine nuts. Drizzle liberally with olive oil and place under the broiler for 2-3 minutes. Keep an eye on them so the pine nuts don’t burn. You may need to move the pan to the middle of the oven instead of the upper part of the oven.

Remove from the oven. Drizzle with maple syrup, and serve.