Nom Nom: Honey-Roasted Salted Figs

While waiting for our super-delayed flight from the super-nice Baltimore-Washington airport to the super-depressing Macarthur Islip airport, we bought an issue of Martha Stewart Holidays to help us pass the time. The magazine was full of amazing recipes but this one was, far and away, the one we most want to try. We thought perhaps you might want to as well:

Honey-Roasted Salted Figs

(Makes for a good holiday hors d’oeuvre or as an ingredient in salad.)

Ingredients
-10 oz. each of dried Turkish and Black Mission figs
-1/4 cup extra-virgin olive oil (Plus more for, um. Rimming. Of a baking sheet.)
-1/4 cup honey
-1/2 teaspoon coarse salt

Directions
-Preheat oven to 400 degrees.
-Lightly brush a rimmed baking sheet with olive oil.
-Whisk 1/4 cup olive oil and 1/4 cup honey in a large bowl. Add figs, toss to coat.
-Arrange in a single layer on prepared baking sheet and sprinkle with 1/2 teaspoon salt.
-Roast until fragrant and carmelized - about 12 - 15 minutes.
-Immediately loosen figs from sheet with metal spatula. Let figs cool slightly, loosening again after five minutes.
-Transfer to a platter and serve.

Pretty easy, huh? We’d serve these with goat cheese, arugula and walnuts for a nice salad - or on their own with grapes and cheese as a hors d’oeuvres platter for the parties we never host.