Baked Figs with Tahini Cream

Nutrition · per serving

Steps

1. 1

   Preheat the oven to 200°C (400°F), conventional setting. Cut a cross into the top of the figs, taking care not to cut all the way through. Arrange them in a small baking dish, drizzle with the olive oil, sprinkle with the thyme, and scatter the walnuts alongside.

   6 pieces fresh figs1 tbsp olive oil1 tsp fresh thyme leaves30 g coarsely chopped walnuts
2. 2

   To make the lemon-tahini cream, whisk together the tahini, lemon juice, water, garlic, and salt. If the cream is too thick, gradually whisk in a little more water until smooth and pourable.

   60 g tahini2 tbsp lemon juice2 tbsp water1 small garlic clove finely grated garlic1 pinch salt
3. 3

   Drizzle the figs with half of the honey and bake for 12 to 15 minutes. They are ready when soft, fanned open, and lightly glossy around the cut surfaces.

   6 pieces fresh figs2 tbsp honey
4. 4

   Meanwhile, divide the arugula between two plates. Arrange the warm figs on top and scatter over the toasted walnuts.

   80 g arugula
5. 5

   Drizzle the lemon-tahini cream over the figs, finish with the remaining honey, and serve immediately. Do not bake the cream, so it retains its fresh lemon flavor.

   2 tbsp honey

Origin & History

Baked figs with honey, nuts, and herbs are rooted in the tradition of southern French fruit-and-cheese dishes. This dairy-free version replaces the goat cheese with a silky tahini cream while preserving the sweet-and-savory character.