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Author Notes: I bought a carton of fresh figs at Trader Joe’s recently. I’ve cooked with dried figs in the past, but the fresh variety were a bit of a mystery to me (and not as tasty as I’d expected, but maybe they weren’t quite ripe?). Figs and goat cheese combined take me to my happy place, so I figured I couldn’t go wrong with combining the two. If you’re a meat eater, adding sliced prosciutto would add a little savory to this sweet and tangy combination. —Shea
- 12-15 fresh figs
- 2 tablespoons butter
- 1/2 cup dry red wine
- 1 tablespoon honey
- 1 French baguette
- 1 6 oz. package of goat cheese, softened
- 1/4 cup candied or regular chopped pecans
- Preheat oven to 375 degrees.
- Rinse figs. Remove stems and halve the figs and arrange in a baking dish. Cut butter into tiny pieces and arrange on top of figs. Mix balsamic vinegar and wine together and pour over figs. Drizzle honey on top.
- Cut baguette into thick slices and arrange on a baking sheet. Bake for 10 minutes or until lightly toasted.
- Smear a thick layer of goat cheese on each slice of baguette and top with figs and pecans. Finish by drizzling the balsamic and wine reduction on each piece. Makes 10-12 pieces.
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