Honey roasted fig tartines

By Mary Berg
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  • 6-8 fresh figs, quartered
  • 2 sprigs rosemary
  • 3 tablespoons (45 milliliters) honey
  • 1/4 cup (60 milliliters) olive oil, divided
  • Kosher salt
  • Fresh cracked black pepper
  • 12 slices baguette
  • 2 handfuls (about 100 grams) arugula
  • 1/2 cup (about 100 grams) crumbled Roquefort cheese


  1. Heat oven to 400°F (205°C).
  2. Place figs into a 23 centimeter square baking dish, cut side up. Add rosemary and drizzle with honey and one tablespoon (15 milliliters) olive oil. Season with salt and pepper.
  3. Roast until figs are softened and beginning to brown, 15 to 20 minutes.
  4. Set aside to cool slightly.
  5. Set oven to broil and place the baguette slices on a baking sheet and drizzle with remaining olive oil. Season with salt and a bit of black pepper.
  6. Broil until lightly toasted, two to three minutes, flipping halfway.
  7. To serve, arrange toasts on a serving platter. Top with arugula, figs and cheese. Drizzle with more olive oil and sprinkle with salt and pepper, if desired.

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