Fig & Chevre Amuse Bouche

In the summer, when figs are in season, I just can’t get enough of them. I have them a few times a week, with cheese and wine before dinner or as an afternoon snack.

Here’s one of my favorite ways to prepare them:

Snip the stems off the figs and cut them length-wise in quarters, just to the base of the fig, without cutting all the way through. Peel the “petals” apart and plop a small chunk of soft chevre goat cheese on the middle. Then pour 3 tablespoons of honey and a pinch of hot pepper flakes into a small ramekin and microwave for about 30 seconds or just until it bubbles. Pour this peppery sweet concoction over the figs and cheese and garnish with mint. Serve before dinner or as dessert. Enjoy!

photo: erin gleeson,


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