Warm weather welcomes a couple of waves of fresh figs. This one-pan recipe uses their syrupy sweetness to counter golden and creamy goat cheese and slightly bitter frisée.
What You Get
Panko bread crumbs
Roasted scallion vinaigrette
What You’ll Need
Salt and freshly ground pepper
Makes 3 servings
Active Time: 15 minutes
Total Time: 25 minutes
Preheat the oven to 475°F. Line a baking sheet with foil and grease with olive oil.
Place the goat cheese log in the freezer for a few minutes to firm it up. Crack 2 eggs into a bowl and whisk with a fork to combine. Pour 1 cup panko onto a plate. Pick a handful of parsley, toss the stems, and chop the leaves. Add the parsley to the panko and mix with your fingertips to combine.
Slice the goat cheese log into 6 rounds about ½ inch thick (you may not need all of it). Using a fork, dip a round into the eggs, then remove, letting the excess drip back into the bowl. Coat it in the breadcrumb mixture, pressing gently to help the crumbs stick. Place the finished rounds on half of the prepared pan.
Trim the stems from the figs, and slice the figs in half. Arrange the figs on the other half of the pan. Drizzle everything lightly with olive oil and season with salt and pepper. Roast until the breadcrumbs are golden and the figs are tender, about 12 minutes.
Meanwhile, trim the frisée, rinse and pat dry, and tear the leaves into bite-size pieces. Place the frisée in a bowl, drizzle with some of the vinaigrette, season with salt and pepper, and toss to coat.
Heap the frisée on plates and place the goat cheese rounds and figs on top. Sprinkle with the hazelnuts, grind with pepper, and serve warm.