My Cardamom roasted figs with goatcheese

Sandra Slawinski 16th September 2020 0 comments

This is a special time of year, not only because the end of summer but mostly because it is THE harvest month. Figs are bang in season and are super sweet.

Cardamom is a lovely Indian spice (related to the ginger family) available in seed pods that require a good bash with the pestle or it comes ground in powder form too. Like all spices be careful in the amount you use as it may quickly overpower.

The figs I got came from France, they are small, very ripe and just delightful like candy. I had to stop popping them in my mouth each time I opened the fridge or I would not be able to cook this dish.

I used fresh goat cheese but you can use any goat cheese you prefer.


  • French figs are smaller variety than the Turkish figs also readably available in Belgium.
  • Use any kind of goat cheese fresh or ripened. You can also use feta, mascarpone or ricotta.
  • Replace cardamom by cinnamon, ground ginger or nutmeg. Fresh lavender flowers, rosemary or sage leaves would be lovely too.
  • Replace the honey with agave or maple syrup.

My cardamom roosted figs with goat cheese

Yield 4 portions


  • 7 - 9 fresh figs, washed
  • 60 gr fresh goat cheese
  • 2 tablespoon honey
  • salt
  • 1 teaspoon ground cardamom
  • 1 tablepoon butter , cut in cubes


  1. Cut the figs front the top down in a cross stopping before the end. Place them in a sauté pan.
  2. Crumble over the goat cheese, drizzle over the honey.
  3. Dust the cardamon over the figs with cheese and season with salt.
  4. Add the butter to the pan and roast in the a pre heated oven at 180C for 10 to 15 minutes.
  5. Serve warm with bread.


on by Sandra Slawinski

Written and photographed by Sandra Slawinski without commercial deals. I used my new pestle and mortar ( thank you Noel) from point virgule, napkin from ZaraHome, my copper pan from E Dehillerin Paris.