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Warm CA Brown Butter Figs with Toma Cheese paired with CA Zinfandel



– 2 tablespoons Real California salted butter – 8 fresh California figs, stems removed, halved lengthwise – 3 tablespoons honey – 3 ounces Real California Toma cheese, sliced into small, fig-sized triangles – 2 tablespoons red wine vinegar – ½ teaspoon crushed red pepper flakes – Flaky sea salt, to taste Happy Hour, Happy Hour @ Home, Brown Butter, Pairings, Food and WineCheese Board, Figs, Toma, Zinfandel, Wine Pairings, Honey
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Prep time: 10 minutes

Cook time: 7 minutes

Yield: 4 servings

Melt the butter in a small nonstick skillet over medium low heat until it has a foam on top and has turned golden brown and begun to smell slightly nutty.

Add the honey to the butter in the skillet and stir to combine. Place the figs cut side down into the skillet and cook, swirling occasionally, until the figs have slightly softened and are beginning to caramelize, about 3-5 minutes.

Remove the skillet from the heat and arrange the figs cut side up on a platter. Place a small triangle of cheese on top of each fig.

Return the skillet to the heat and add the vinegar to the remaining liquid in the pan. Stir and bring to a simmer, stirring constantly, until syrupy, about 1 minute. Drizzle the syrup over the figs, then sprinkle with red pepper flakes and flaky sea salt. Serve immediately with a glass of Zinfandel.

Recipe credit: CA Grown

Photo credit: Meg van der Kruik for CA Grown