Skip to main content

Honeyed Chevre Figs #LaborDayRecipes

By

Wendy of A Day in the Life on the Farm asked the Festive Foodies if we wanted to share a last hurrah for summer. Sure thing! And I'm not sure this even really qualifies as a recipe. I mean, it's three ingredients and about five minutes of work. But, for every picnic or party to which I'm schlepped these, they are always a hit. So, I'll share. First, though, here's the rest of the Festive Foodies' last hurrah on this Labor Day weekend...

Summer's Last Hurrah

Honeyed Chevre Figs
serves 12

  • 1 dozen organic fresh figs (I picked black mission)
  • 5 ounces chevre
  • honey for serving



Cut the stems from your figs. Slice them in quarters, but leave the bottom attached. Gently pull the quarters apart and place them on your serving plate or board.

Place a slice of chevre in the center of the fig and gently push the quarters together.


Drizzle the whole things with honey.


Enjoy!!
Labels:

Comments

  1. A Day in the Life on the FarmSeptember 2, 2018 at 3:27 AM

    Goat Cheese and Figs is such a classic combination. Fresh figs are very expensive around here and only available for a limited time but when I can get them this is one of my favorite ways to enjoy them. Try putting them on the grill before topping them with the goat cheese and honey. YUM

    ReplyDelete
  2. CarleeSeptember 2, 2018 at 5:52 AM

    Wow! They look sooooo good. I wish I had a plate here with me now!

    ReplyDelete
  3. MaureenSeptember 3, 2018 at 3:36 AM

    Oh my word! These will definitely be on my next appetizer plate! My mouth is watering!!

    ReplyDelete

Post a Comment

Popular posts from this blog

Hot Chocolate Agasajo-Style {Spice It Up!}

By
photo by D For my Spice It Up! kiddos this week, I was looking for an exotic drink to serve while we learned about saffron. I found a recipe from food historian Maricel Presilla that mimicked traditional Spanish hot chocolate from the 17th century where it was served at lavish receptions called agasajos . When I teach, I don't always get to shoot photos. Thankfully, D grabbed my camera and snapped a few. Ingredients serves 14-16 1 gallon organic whole milk 3 T dried rosebuds - or 2 t rosewater 2 t saffron threads, lightly crushed 3 T ground cinnamon 3 whole tepin chiles, crushed 2 vanilla beans, split lengthwise 1 C organic granulated sugar 1 lb. bittersweet chocolate Procedure In a large soup pot that can hold a gallon plus, combine milk, dried rosebuds (or rosewater, if you are using that), saffron threads, ground cinnamon, chiles, vanilla beans, and sugar and warm over medium heat till it steams. Whisk to dissolve sugar, then lower heat an...
183 comments
Read more

Ki Ngombo = Okra

By
In honor of Mardi Gras, I searched for traditional recipes for gumbo...only to discover that there is no canonical recipe for gumbo. It seems there are as many recipes for gumbo as there are cooks!  The only two constants in a gumbo: variety and okra. The term 'gumbo' likely comes from an African dialect whose word for okra is ki ngombo .  Gumbos can have meat, seafood, just about anything.  In Mark Huntsman's "The History of Gumbo" he refers to written mentions of using muskrat and owl in gumbo recipes.  I embraced the unlimited potential of ingredients and opted for a combination of fish, chicken, pancetta, oysters, mussels, octopus, shrimp, and squid...and lots of okra!
Post a Comment
Read more

A Cheese Board Anchored on a Trio of Italian Cheeses + A Pinot Nero from Alto Adige #ItalianFWT on CulinaryCam.Com

By
I am in the process of migrating over to my new domain. Come on over to read " A Cheese Board Anchored on a Trio of Italian Cheeses + A Pinot Nero from Alto Adige " for December's #ItalianFWT.
Post a Comment
Read more