If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
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
- Slice each fig into 4 disks, length-wise.
- Use a knife or spreader to put a thin layer of goat cheese on each cracker.
- Place a fig slice atop each goat cheese-topped cracker.
- Drizzle each fig and goat cheese-topped cracker with a bit of honey. (Easiest with a honey bear.)
- If desired, chiffonade mint leaves and sprinkle on top as an optional garnish.
- Serve immediately.
- This recipe was entered in the contest for Your Best Dish in the Raw
More than Roses
Make your plants do double duty.
Put your houseplants to work.
Wine to go, without the box.
Go play outside!
Your best no-lettuce salad.