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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
fresh Mission figs
ounces goat cheese
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