Roasted Fruit and Cheese Plate

1. 1

   Preheat the oven to 425.

2. 2

   Spread the hazelnuts in a pie plate and toast for 7 to 10 minutes, until golden.

3. 3

   Transfer to a kitchen towel and rub off the skins.

4. 4

   Let cool, then coarsely chop.

5. 5

   On a large rimmed baking sheet, toss the pears and quince with the sugar, butter, lemon juice and a generous pinch of salt and spread in an even layer.

6. 6

   Roast for 20 to 25 minutes, until browned in spots; add the figs during the last 5 minutes.

7. 7

   Transfer the fruit to a platter and let cool slightly.

8. 8

   Scatter the cheese and hazelnuts over the fruit and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.