06 October 2009

Figs for me

How I never ate a fresh fig before this summer, I do not know. The fruit is subtly sweet, and it's soft flesh and tiny seeds make for a pleasing mouthfeel that's easily devoured in one bite or two.

The season will soon be gone, so pick up some fresh figs quick. Steal them from your neighbor's tree (Dan). Or buy them at your farmers market (me). Just get them fast. And, if you manage to get them home without eating them all, slice 'em, dab them with goat cheese, pop 'em in a 350-degree oven for about 10 minutes and then drizzle them with honey.


Serve them warm, popping the whole bite in your mouth at once. Should you have a guest who doesn't dig them, politely ask them to move over because you'll want their shares!

3 comments:

Danno said...

Figs are the perfect fruit

IDR said...

Hey Amy (I've been following your blog for some time since I saw it mentioned on FB, and because of you, I've learned how to chop and caramelize onions -- thanks!)... So, I was wondering what kind of goat cheese you'd recommend for this? I'm having a dinner party for about eight people (a few are semi-vegetarians) and I'm trying to put together a menu. This seems wonderful. I'd welcome other suggestions, too. Every dinner party I've ever hosted has been fun because of the flowing wine, but a bit of a bust in the deliciousness department. Best, Isolde

Amy said...

Isolde,

I used Chevre, which is typically what you're eating when someone just calls it goat cheese. Because of its very soft texture and tangy bite, it pairs really nicely with figs' mild sweetness. Cheese and fruit is always a magical combination, just different cheeses for different fruits...good white cheddar (Beechers) and apple; blue and grapes...