Broiled Black Mission Figs with Melted Camembert & Meyer Lemon Honey
Mes amis, when the late afternoon sun dips low over the Pacific and you've just poured a chilled, skin-contact Chenin Blanc, you need an apéro snack that takes exactly zero effort.Enter my Broiled Black Mission Figs with Melted Camembert & Meyer Lemon Honey. The inspiration for this little miracle came to me last week at the Santa Monica farmers market. A grower named Luis handed me a black mission fig so heavy and jammy it practically wept in my hand. I immediately thought of my tiny Parisian kitchen years ago, where my dinner often consisted of whatever cheese was softening on the counter and fruit I could salvage.What makes this special is that it bridges those two worlds perfectly—earthy, pungent French funk meets bright California sunshine. Just halve those gorgeous figs, top them with thick wedges of good Camembert, and broil until they are completely molten and blistering. Drizzle with some local honey spiked with a squeeze of Meyer lemon, and scatter some pistachios for crunch. Et voilà!Feel free to swap the Camembert for a pungent blue cheese, or use fresh thyme instead of pistachios. Trust your palate, pour another glass of natural wine, and enjoy!
Featured Recipe
Broiled Black Mission Figs with Melted Camembert & Meyer Lemon Honey
When the late afternoon sun dips low and you've just poured a chilled, skin-contact Chenin Blanc, you need a snack that takes exactly zero effort. We are halving jammy black mission figs, topping them with earthy Camembert, and broiling until completely melted and blistering. A drizzle of Meyer lemon-spiked honey and a crunch of pistachios finishes the trick—it's a perfect California-meets-Paris apéro bite.
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Timeline
Ingredients
- 6 Black Mission figs(ripe but still holding their shape, halved lengthwise)
- 4 oz Camembert cheese(cold from the fridge for easier slicing, cut into 12 small pieces)
- 2 tbsp honey(a light, floral variety)
- 1 tbsp Meyer lemon juice(freshly squeezed)
- 1 tsp Meyer lemon zest(microplaned)
- 1 tsp fresh thyme leaves(plus extra sprigs for garnish)
- 2 tbsp shelled pistachios(roughly chopped)
- 1 pinch flaky sea salt(preferably Fleur de Sel or Maldon)
Instructions
- 1
Turn your oven's broiler to high and arrange an oven rack in the top third position. Line a small quarter-sheet pan with foil. Arrange the halved 6 Black Mission figs cut-side up on the pan. They should fit snugly but not overlap.
2 min
Tip: Lining the pan with foil is non-negotiable here; melted cheese and broiled fruit sugars are a nightmare to scrub off a bare pan.
- 2
While the broiler preheats, make the citrus drizzle. In a small bowl, whisk together the 2 tbsp honey, 1 tbsp Meyer lemon juice, 1 tsp Meyer lemon zest, and 1 tsp fresh thyme leaves until smooth and thoroughly combined.
2 min
Tip: Meyer lemons have a floral sweetness that regular lemons lack, which perfectly bridges the gap between the honey and the thyme.
- 3
Top each of the fig halves with a piece of the sliced 4 oz Camembert cheese. Press the cheese down very gently so it adheres to the flesh of the fig.
1 min
Tip: Keeping the cheese cold right up until you slice it makes portioning much easier.
- 4
Place the pan under the broiler. Keep a very close eye on them—broil until the cheese is completely melted, bubbling violently, and just beginning to blister with brown spots. Depending on your broiler, this takes exactly a few heartbeats.
3 min
Tip: Do not walk away from the broiler! Natural sugars in the fruit will caramelize and then burn extremely quickly.
- 5
Carefully transfer the warm figs to a serving platter. Drizzle generously with the prepared lemon-thyme honey. Scatter the 2 tbsp shelled pistachios over the top, and finish with a generous 1 pinch flaky sea salt.
2 min
Tip: Serve these immediately while the cheese is still molten. Provide little cocktail forks or toothpicks for your guests.
Chef's Notes
Don't stress if you can't find Camembert; a ripe Brie or even a pungent washed-rind cheese works beautifully. The key is contrasting that sweet, jammy fig with a little earthy funk. Pour something slightly chilled and very alive in the glass to wash it down.
Marguerite Lavigne
French soul, California sun
I grew up in a small village outside Lyon, where my grandmother taught me that the best meals come from respecting your ingredients. After training at Le Cordon Bleu and spending years in Parisian kitchens, I moved to San Francisco and fell in love with California's farmers markets and wine country. Now I cook the food I wish my grandmother could taste—French technique with California abundance, where a perfect roast chicken might come with Meyer lemon and wild fennel instead of tarragon.