Let’s move on to another fall favorite of mine: Figs. And no, I’m not talking about the dried ones in Fig Newtons, which some may argue also make good appetizers. I’m talking about the fresh, little black or green stemmed fruits, sized somewhere between a grape and a clementine. They are quite the succulent and unique fruit, and since they are only available for a short time during the year, it’s okay to get a little obsessed with them during their season.
I admit that I am one who suffers a short-term addiction for figs every year, but all the more reason to find new recipes for them, right? I love this particular recipe for many reasons. It has a great flavor combination, and the different textures of each layer mesh the components together perfectly. It certainly “had me at hello.”
FIGS w/ GOAT CHEESE, WALNUTS, & HONEY (adapted from this Yummly recipe) Makes 12 pieces
6 black mission figs, halved
2 oz. goat cheese (chevre)
12 whole walnut pieces
Honey, for drizzling
Gluten Free – Check.
Serving Time – Brunch or Dinner
Have leftover ingredients? – Toss them in a bed of arugula or spinach leaves and drizzle with balsamic vinegar for a no-brainer salad. Whisk some honey into the balsamic vinegar before pouring for a complete flavor.
*HINT: Depending on your oven, you may need to leave the oven broiler door open when using the broiler. Some ovens turn off the heat when it reaches a certain temperature, which defeats the purpose of broiling.
Preheat oven broiler.
Place fig halves, sliced side up on a baking sheet wrapped in aluminum foil. Toast walnuts in a small skillet over medium-high heat, stirring often for 10-15 minutes.
Meanwhile, spread a small scoop of goat cheese onto each fig half. Place baking sheet in oven broiler until the cheese begins to soften, about 2-3 minutes. Remove from oven, and press a walnut piece into into each fig half and drizzle with a small amount of honey. Serve immediately.