Growing up in suburbia Long Island, NY, we didn’t have a huge yard, but it was large enough to house a fig tree (and a pool), which was pretty much all I cared about.
Every year, like an anxious, impatient child on Christmas morning, I would await the first crop of figs. I would venture outside each day during the summer, hoping that at least one fig would be ripe for the taking, and once it was, I was in heaven.
My love of figs continues to this day. For me, a perfectly ripe fig, sans any embellishments, is sheer perfection, and the best way of eating them in my view. But this simple and delicious way of serving them may be a close second, and could hardly be easier to prepare.
- Fresh Figs
- Blue Cheese and/or Goat Cheese
- Good Quality Honey
- Thyme (optional)
- Preheat over broiler to high, and place rack on top shelf.
- Carefully halve figs and lay them on a baking sheet covered with foil. Place a small amount of cheese (as shown) on top of each fig, then drizzle a little honey on the figs. If using, top off with thyme.
- Place baking sheet in oven, and watch carefully. Figs are done when cheese is melted and some bubbling occurs.
- I find it usually takes about 5-7 minutes, but depending on how much cheese you use and how hot your broiler is, this time may vary.
- This appetizer is best served immediately, but can be served at room temperature.
Figs enjoy a very short season in our neck of the woods, but I’ve noticed lately they’re available a bit earlier than usual. Typically I haven’t been able to find them until August, and even then only for a short time, so I was thrilled to come across them at our local supermarket (usually located near the berries) a few weeks ago. Hopefully this trend will continue and wasn’t due to a fluke with the growing season.
I brought the figs to Tanglewood, and this time I used both blue cheese and goat cheese, and concluded the blue cheese has more of a ‘bite’ than the goat, which I love. Totally a personal preference, but I’m going with the blue from now on.
While we’re on the subject of appetizers, cheese platters are always a crowd favorite, with something for everyone. I made this platter using goat cheese with peach amaretto preserves, brie with fig preserves, smoked gouda and machego. For some sweetness I added sliced pears with honey, dates, fresh figs (of course!) and glazed walnuts and pecans. A good quality sausage, melon wrapped with prosciutto, and olives round out the selections nicely. There are endless possibilities when it comes to cheese platters, but if you’d like a basic guide, check out my cheese platter post for some more ideas.
In other news…
If you’ve been following me a while, you may remember my friend Penny’s lake house, by far my favorite spot on the lake.
We recently gathered there to bid farewell to friends who are off to Colorado. (That’s their daughter and her bf on the dock. Sweet picture, don’t you think?).
The weather has been beautiful lately, and it’s safe to say we are making the most of it. I got myself a tube with some rope and I spent the afternoon the other day cruisin’ on the lake hitched to Fisherman’s boat. The only thing I’m missing is a margarita. (Elaine, where are you when I need you??).
I finally got the Fairy Garden finished (well, for now anyway. I can tell this new interest is always going to be a ‘work in progress’, but that’s part of the fun). I’ll show you what I’ve got so far next time…