Author Notes: This is stolen from my friend Ayesha, and is simply delicious. More of a gathering of ingredients than real cooking. —becky scott
- 15 ripe figs, quartered
- 6 ounces Good french feta, crumbled
- Fresh mint leaves
- Olive oil
- Arrange figs cut-side up on a platter and sprinkle with feta and torn mint leaves.
- Drizzle with olive oil.
- This recipe was entered in the contest for Your Best Fig Recipe