Recipe

Fresh Fig and Goat Cheese Canapés

Photo by Beautiful, Memorable Food

This recipe was entered in the contest for Your Best Dish in the Raw
Chef
Beautiful, Memorable Food's Notes: Growing up in the Northeast, I rarely ate figs outside of their Newton homes. When I moved to San Francisco, I was overwhelmed by the blessings of its Mediterranean climate. My first apartment...
Growing up in the Northeast, I rarely ate figs outside of their Newton homes. When I moved to San Francisco, I was overwhelmed by the blessings of its Mediterranean climate. My first apartment had not only a fig tree, but also a Meyer lemon tree and rosemary growing in such wild abundance, it was considered a weed. I don't have a fig tree in my garden now, so I eagerly await the month of August, when purple Mission figs and green Calmyra figs are widely available in farmers markets. For a simple and yet unbeatably delicious summer canapé, I combine the sweetness of perfectly ripened figs with the tangy contrast of goat cheese, accented by a sweet drizzle of honey.

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a few leaves of fresh mint, as optional garnish Ask a question about this ingredient

Slice each fig into 4 disks, length-wise.
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Use a knife or spreader to put a thin layer of goat cheese on each cracker.
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Place a fig slice atop each goat cheese-topped cracker.
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Drizzle each fig and goat cheese-topped cracker with a bit of honey. (Easiest with a honey bear.)
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If desired, chiffonade mint leaves and sprinkle on top as an optional garnish.
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Serve immediately.
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