Broiled Figs with Cream Cheese

A lovely appetizer, hors d’oeuvre, or fancy salad garnish. You can also grill these; just wrap them loosely in foil, leaving the top opened. Other fruits you can use: dried Calimyrna figs (the tan ones, typically squashed into a saucer shape); snip off the stems and fill.

6 ounces cream cheese, at room temperature

2 tablespoons honey

2 teaspoons finely chopped fresh rosemary leaves

12 ripe figs, halved lengthwise

• Mix together the cheese, honey, and rosemary. Heat the broiler and adjust the rack so it’s about 4 inches from the heat source. Dollop or pipe the goat cheese on the cut side of the fig halves (cut a very thin slice off the curved bottom if the fig won’t stand upright).
• Broil until the cheese is lightly browned and soft; serve hot or warm.

Broiled Figs with Mascarpone.
• Substitute mascarpone cheese for the cream cheese. Omit the honey if you like.

Broiled Figs Brûlée.
• Omit the cream cheese, honey, and rosemary; add 1/4 cup or more sugar. Sprinkle the sugar on the cut side of the fig halves. Broil until the sugar is browning and bubbling; serve immediately

MAKES: 4 servings

TIME: 15 minutes