Tuesday, August 11, 2009

Fresh figs with chevre and peppered honey

Fresh figs are in season now and they are delicious. I came across a wonderful appetizer recipe using fresh figs that I used as an amuse bouche for a multi-course meal on Saturday evening. It is elegant, delicious, easy to make and beautiful to look at.

Fresh figs with chevre and peppered honey

2 oz of floral honey ( I used blackberry)
Several grinds of black pepper from the mill

Mix honey and pepper together in a small bowl.

12 figs
2 oz chevre. (I used the Humbolt Fog which is made by Cypress Grove)

Wash and clip the points off the figs.
Slice the figs into quarters from where the point was to almost the bottom, leaving the bottom attached so that you can open the fig. Did you know that figs are actually flowers that have turned in on themselves? That's why the inside looks like a flower when opened up.

Place each fig on a platter as an appetizer or on individual small plates as an amuse bouche. Put a small piece of the chevre in the center of each fig. Like all cheese courses, let the dish rest for about an hour so that the cheese ripens. Then drizzle the peppered honey on top and serve.
Note: The honey goes on just before service since it will run out of the fig onto the plate if you put it on and then ripen the cheese.


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