Fresh Figs With Roasted Carrots And Feta Recipes

BAKED FETA AND FIGS

Steps:

• Preheat the oven to 375°F (191°C) with a rack in the center position.
• Combine the figs in a 9-by-13-inch (23-by-33-cm) baking dish with 1 tablespoon olive oil, the salt, and pepper and toss to coat. If your block of feta is packed in brine, drain it and pat it dry. Nudge the figs toward the edges of the baking dish, and place the block of feta in the center.
• Drizzle 1 tablespoon olive oil and the honey over the cheese and then sprinkle the tarragon over everything.
• Bake until the figs have released some of their juices and the feta is knife-tender, 15 to 20 minutes. The feta should be relaxed and gloriously melted around the edges. If using any of the substitutes for figs, you may need to add about 5 more minutes to the baking time-you want the fruit to be softened but not shriveled.
• Serve the baked feta and figs warm, with plenty of crackers or warm pita alongside. To balance out the sweetness, feel free to add a drizzle of balsamic vinegar (or a nice glass of Malbec, for that matter).

ROASTED CARROTS WITH FETA

Steps:

• Preheat the oven to 425 degrees F.
• Wash and peel the carrots.
• If your carrots are large cut them in half lengthwise.
• Line a baking sheet with parchment paper and spread the carrots out evenly on the sheet.
• In a small bowl whisk together the olive oil, honey, water, garlic and salt and pepper and pour on top of the carrots.
• Bake for 20-25 minutes stirring halfway through. Serve immediately.

ROASTED CARROTS WITH FETA AND PARSLEY

Steps:

• Preheat oven to 425 degrees. Toss carrots with oil on a rimmedbaking sheet, and season with salt and pepper. Roast untilcarrots are caramelized and tender, about 25 minutes.
• Transfer carrots to a bowl, and toss with feta and parsley.

FRESH FIGS WITH ROASTED CARROTS AND FETA

Steps:

• Heat the oven to 400 F (200 C). Cut the carrots in half lengthwise and the onion into 8 wedges. Toss with 1 Tbsp (15 mL) of the olive oil, 1/2 tsp (2.5 mL) salt, cinnamon, and pepper. Spread out onto a rimmed, parchment lined baking sheet arranging the carrots and onion cut side down. Bake for 15 minutes, then flip the vegetables over, sprinkle with the rosemary and feta, and bake for 15 minutes longer until the carrots are tender and browned. While waiting, stir the honey, balsamic reduction, olive oil and salt together. Transfer the carrots and onion to a serving dish, scraping all the toasty bits left on the tray on to the vegetables. Arrange the figs over the top. Drizzle with the honey mixture and sprinkle with the green onion. Serve warm or at room temperature.

ROASTED FIGS AND FETA SPREAD TOASTS

Steps:

• Preheat the oven to 400°F.
• Wash the figs and remove the tough stem. Cut them in half and place in a small baking dish.
• Toss the figs with the balsamic vinegar (or orange liqueur), the thyme and the lemon zest. Turn the figs so they are all cut-side-down on the baking dish. They should fit in a single layer.
• Roast the figs for about 20 minutes and remove them from the oven. They should still have some juices at this point. Let them cool.
• While the figs are roasting, prepare the Feta spread: place the Feta, Greek yogurt, vinegar, salt and pepper in a small food processor and process until fairly smooth.
• Add the extra virgin olive oil in a slow, steady stream while continuing to pulse (you may need more or less olive oil, depending on the consistency you desire). Taste and adjust the seasoning. Refrigerate or use right away.
• Assemble the toasts by slathering a layer of the Feta spread over the toasted bread, top with two or three fig halves (depending on the size of the toast), drizzle with the pan juices and some extra honey (to taste), and sprinkle with fresh thyme, lemon zest, and some sesame seeds (optional).