Honey roasted fig tartines
6-8 fresh figs, quartered
2 sprigs rosemary
3 tablespoons (45 milliliters) honey
1/4 cup (60 milliliters) olive oil, divided
Fresh cracked black pepper
12 slices baguette
2 handfuls (about 100 grams) arugula
1/2 cup (about 100 grams) crumbled Roquefort cheese
Heat oven to 400°F (205°C).
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.
Roast until figs are softened and beginning to brown, 15 to 20 minutes.
Set aside to cool slightly.
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.
Broil until lightly toasted, two to three minutes, flipping halfway.
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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