An easy, quick, and very tasty idea with fresh seasonal figs, paired with cheese… baked tomini, soft and melty, with figs, walnuts, cranberries, and a drizzle of honey… a simple yet impressive dish, great if you love the contrast between sweet and savory. The recipe is really quick to prepare, just melt the tomini in the oven, adding the other ingredients… in a few minutes you’ll have a flavorful and different main course, perfect for any occasion!
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 2People
- Cooking methods: Oven
- Seasonality: Summer, Fall
- Energy 361.62 (Kcal)
- Carbohydrates 28.36 (g) of which sugars 20.18 (g)
- Proteins 10.82 (g)
- Fat 24.18 (g) of which saturated 12.58 (g)of which unsaturated 0.17 (g)
- Fibers 6.19 (g)
- Sodium 701.49 (mg)
Indicative values for a portion of 170 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 2 tomini
- 4 figs
- 4 walnuts
- dried cranberries (to taste)
- 2 teaspoons honey
- 1 sprig thyme (or rosemary, to taste)
- extra virgin olive oil
Tools
- 2 Cocotte
- Nutcracker
- Cutting board
Preparation
Grease two small cocottes (or a baking dish) with a little oil. Place the tomini in them and slightly score the surface with the tip of a knife.
Put them in the oven at 375°F for 5-6 minutes, so they begin to soften inside.
Meanwhile, wash the figs well, remove the stem, and cut them into pieces. Open the walnuts and break them into pieces.
If you want to add cranberries, soak them in warm water for a few minutes, then squeeze and dry them.
Take the tomini out of the oven and add the figs, walnuts, and cranberries, placing them partly around and partly on top.
Finally, drizzle with some honey.
Put the cocottes back in the oven, still at 375°F, and bake for another 5-6 minutes, or until the inside of the tomini is melted. It’s normal for some cheese to leak out.
At the end, remove them from the oven and season to taste with some leaves of thyme or rosemary.
Baked tomini with figs and walnuts are ready to be served, tasty and melty!
Tips and Notes
You can use either green or purple figs, as long as they are fairly firm, not too soft. I recommend leaving the skin on (if you wash it well, it can be eaten without any problems), but if you don’t like it, you can remove it.
FAQ (Frequently Asked Questions)
Can I skip adding the honey?
Of course, if you don’t like it too sweet, you can omit it.
Can I use dried figs?
Out of season, you can use them: you will just need to rehydrate them in hot water for about 30 minutes, adding a splash of grappa or rum if you wish.
