Roasted Figs and Grapes

The perfect cheese deserves the perfect pairing. Some cheeses beg for a drizzle of honey or a spoonful of preserves. I packaged these still warm figs and grapes in a mason jar and paired the sweet jammy goodness with some creamy Point Reyes Blue. The figs were grown in the Dairymaids' backyard. The delicious grapes came from our farm share: Utility Research Garden in Jones Creek, Texas. This beautiful, local produce is available for pickup at the shop. The figs are for birds and friends. Inquire within.

2 tablespoons Lucky Layla Butter 

2 tablespoons Turbinado sugar 

2 tablespoons local honey 

1/2 lb green and red organic grapes, cut in half 

6 figs, cut in half 

Heat oven to 450. In an oven safe pan, melt butter over medium heat. Add figs and grapes, toss in melted butter, evenly sprinkle sugar and drizzle honey. Transfer pan to oven and roast for 15 minutes or until caramelized and syrup is thick and bubbly. Stir half way through cooking. Let cool before serving. Can be served warm or cold.