Passing through our middle eastern grocery I noticed fresh figs were making an appearance. You probably already know there are two impossibly short seasons for figs; the first in May and the second typically in August. Locally they seem to come and go from markets within a week.
I took home a big bag and tried several different preparations; this one being my favourite.
- 12 Fresh Figs
- 12 Almonds
- 4 Ounces Goat Cheese
- 2 t Balsamic Vinegar
- 2 t Honey
- 1 t Ground Black Pepper
Wash, dry, stem and slice the figs in half. Top each half with 1/2-1t goat cheese, then top that with one almond. Put the figs, flesh side up, in a small roasting dish and pop them under a broiler for about 4-5 minutes. What you’re going for here is a browning of the cheese and a slight char on the almond just shy of burnt.
Remove from oven, cool for 5 minutes then drizzle with equal parts balsamic and honey. Sprinkle with pepper and serve warm. Delicious, a little sweet contrast to the savoury; a little crunchy contrast to the pillowy.
These will keep in the fridge for a few days but figs get soggy so its best to make and eat them all in one session.