Fresh Fig and Goat Cheese Canapés

By • June 24, 2011 • 0 Comments

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Author Notes: Growing up in the Northeast, I rarely ate figs outside of their Newton homes. When I moved to San Francisco, I was overwhelmed by the blessings of its Mediterranean climate. My first apartment had not only a fig tree, but also a Meyer lemon tree and rosemary growing in such wild abundance, it was considered a weed. I don't have a fig tree in my garden now, so I eagerly await the month of August, when purple Mission figs and green Calmyra figs are widely available in farmers markets. For a simple and yet unbeatably delicious summer canapé, I combine the sweetness of perfectly ripened figs with the tangy contrast of goat cheese, accented by a sweet drizzle of honey.Beautiful, Memorable Food

Makes 24 pieces6

  • 6 fresh Mission figs
  • 6 ounces goat cheese
  • 24 water crackers
  • a few ounces honey
  • a few leaves of fresh mint, as optional garnish
  1. Slice each fig into 4 disks, length-wise.
  2. Use a knife or spreader to put a thin layer of goat cheese on each cracker.
  3. Place a fig slice atop each goat cheese-topped cracker.
  4. Drizzle each fig and goat cheese-topped cracker with a bit of honey. (Easiest with a honey bear.)
  5. If desired, chiffonade mint leaves and sprinkle on top as an optional garnish.
  6. Serve immediately.

Tags: canapé, Figs, goat cheese, honey, mediterranean, San Francisco, Summer

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