Honey-Roasted Salted Figs

Dried figs with a salty-sweet coating and clusters of red grapes are a refreshing dessert. Although tiny, each item is abundant in flavor.

  • Servings: 8
Honey-Roasted Salted Figs

Source: Martha Stewart Living, December 2006


  • 1/4 cup extra-virgin olive oil, plus more for baking sheet
  • 1/4 cup honey
  • 10 ounces dried Turkish figs
  • 10 ounces dried Black Mission figs
  • 1/2 teaspoon coarse salt
  • 2 small bunches assorted grapes, such as red and champagne


  1. Preheat the oven to 400 degrees. Lightly brush a rimmed baking sheet with olive oil. Whisk 1/4 cup extra-virgin olive oil and 1/4 cup honey in a large bowl. Add 10 ounces each of dried Turkish and Black Mission figs; toss to coat.

  2. Arrange figs in a single layer on prepared sheet. Sprinkle with 1/2 teaspoon coarse salt. Roast until fragrant and caramelized, 12 to 15 minutes. Immediately loosen figs from sheet with a metal spatula. Let figs cool slightly, loosening again after 5 minutes. Transfer to a platter, and serve with assorted grapes.


Be the first to comment!