Blueberry Woodfired Figs

This dish pretty much combines all of my favorite things in one yummy bite: figs, blueberries, soft cheese, Balsalmic glaze, and woodfire. Yes, please! The woodfire provides a smokiness to the sweetness of the dish. The Balsalmic makes the flavor deep and rich. Basically, this is a perfect appetizer in my universe.

The Chaumes cheese comes from France and is a semi-soft, cow’s milk cheese with a creamy, smooth, springy and supple texture. Basically, it is good… really good. And on top of a fig with blueberries and Balsalmic… it is heaven. Try it… trust me.

1 tablespoon olive oil

1 cup frozen blueberries (I prefer the small, sweet Maine blueberries.)

4 brown turkey figs, sliced in half

1 tablespoon maple syrup

2 teaspoons Honey

8 slices Chaumes cheese

1 tablespoon Grana Padano parmesan, grated

Yuzu Glaze

8 ounces Yuzu sauce

2 ounces Balsalmic vineagar

3 finger-length strips sliced Valencia orange rinds

2 quarter sized slices of fresh ginger


Coat the bottom of a small oven safe skillet with olive oil, then place blueberries in the skillet. Position fig halves in the blueberries and drizzle with maple syrup and honey. Roast in 500-degree oven for 5-7 minutes until blueberries burst.

To make the Yuzu Glaze, combine yuzu sauce, balsamic, orange rinds, and fresh ginger in small saucepan. Bring to boil, reduce heat, and simmer until reduced by half.

Remove pan from oven and place cheese slices on each fig half, then sprinkle grated parmesan cheese over the pan. Set the oven to broil and place rack 6-8 inches from the top.  Put pan back in oven and broil for 45 seconds to 1 minute until cheese is melted. Remove pan from oven and drizzle yuzu glaze over figs.

Written by Chef John O'Neil