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
- Campfire Cake by Red Cottage Chronicles
- Honeyed Chevre Figs by Culinary Adventures with Camilla
- Lemonade No Churn Ice Cream by Cooking With Carlee
- Mozzarella Butternut Zoodles Salad by Cindy's Recipes and Writings
- Pumpkin Deviled Eggs by Our Good Life
- Tomato Cucumber Salad Recipe by Pook's Pantry
Honeyed Chevre Figs
- 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.