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

Quick Pickled Red Onions and Radishes

By
If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce
1 comment
Read more

Aloo Tiki {Pakistan}

By
To start off our Pakistani culinary adventure, I started us off with aloo tiki - potato cutlets. I'm always game for tasty street food. I found a couple of different recipes and incorporated those together for this version. Ingredients 6-8 small red potatoes, scrubbed 1 T cumin seeds 1 T fresh chopped parsley 1/2 t ground coriander 1 t minced garlic Procedure Boil the potatoes until they are tender. Drain and let cool. Mash the potatoes. Traditionally they are mashed without their skins. I left the skins on. In a small pan, toast the cumin seeds on high heat until the begin to give off an aroma and begin to darken. Remove from heat and transfer to a plate to keep them from cooking any more. Blend all of the spices into the mashed potatoes, then shape into small patties. If you wet your hands, the potato mixture won't stick to them. Heat a splash of oil in a large, flat-bottom pan. Dip each patty into beaten egg and carefully place in the oil. P
9 comments
Read more

Meyer Lemon Custard-Filled Matcha Turtles #BreadBakers

By
#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our  Pinterest board  right here. Links are also updated after each event on the  Bread Bakers home page .  We take turns hosting each month and choosing the theme/ingredient. This month Stacy of Food Lust People Love  is hosting and she wrote: "Your bread can be large, as in one big animal, or small - animal-shaped rolls. Use your imagination! Points for flavor and shape!" If you are a food blogger and would like to join us, just send an email with your blog URL to Stacy at foodlustpeoplelove@gmail.com. Here's the animal-shaped bread basket from the #BreadBakers... Beef and Sweet Onion Dim Sum Pandas from Karen's Kitchen Stories Bird Bread Rolls from Ambrosia Easter Bunny Buns from Cook with Renu Ham and Cheese Elephant Rolls from Food Lust People Love Hedgehog Bread from Making Mir
15 comments
Read more