Roasted Figs au Boursin

Your guests can start their meal off right with this quick appetizer that combines roasted figs and Boursin® Garlic & Fine Herbs cheese spread. This fig recipe features delicately baked ripe figs drizzled with balsamic glaze, topped with creamy Boursin and thinly sliced prosciutto, all on a bed of mixed greens.



Large Baking Sheet, Oven, Small Bowl

For The Figs:
  1. Preheat oven to 400 degrees F.

  2. Arrange figs halves cut side up on a sheet tray. Using a pastry brush, brush a generous layer of balsamic over each half.

  3. Top each fig half with a heaping teaspoon of Boursin Garlic & Fine Herb Cheese, pressing gently so it flattens slightly over the surface of the figs. Transfer figs to the oven, roast for 20 minutes.

  4. If using prosciutto, place the slices on the same sheet tray (or a different sheet tray if you don’t have room) once the figs are 10 minutes into their cooking.

For the Dressing:
  1. Mix olive oil, reserved balsamic, lemon juice and a pinch of salt in a small bowl. Set aside until ready to serve.

Combine and Serve:
  1. Rip the mint leaves in pieces, toss with greens and the dressing in a large bowl. Transfer to a platter.

  2. When the figs have finished cooking, using tongs gently place each fig on top of the greens. Crumble prosciutto (if using) over the top and serve.


  • portions


  • serving size

    1 Serving

  • day part

    Lunch, Dinner

For Roasted Figs au Boursin:
  • 8

    Figs, ripe but firm, halved lengthwise

  • 2

    tbsp aged balsamic, divided

  • 1

    5.2 oz box Boursin Garlic & Fine Herbs

  • 5

    oz spring mix salad greens

  • 1/2

    cup fresh mint leaves, tightly packed

  • 1 1/2

    tbsp olive oil

  • 1

    tsp lemon juice

  • Kosher salt

  • 2

    oz prosciutto (optional)