It is entirely fair to say that as a grower of fruit at home, my ambition and enthusiasm exceed my talent and success. So when I happened to look out the window just before lunchtime and saw that my fig tree, which is three feet tall and not impressive, had some fat, ripe fruit on offer, I had no qualms about seizing the opportunity. (Plus, I don’t think the other residents of my home care for figs).
I harvested four figs; the first edible treats of fall.
My favorite way to enjoy figs is as follows:
Open-faced Goat Cheese and Fig Sandwich with Apples and Honey
- 1 oz. (30 g) crusty french bread
- 1-2 tablespoons of goat cheese
- 4 ripe figs, or as many as you can obtain
- 1 small Fuji apple
- drizzle of honey
- freshly ground black pepper
Sprinkle the crumbled goat cheese on the bread and put it in the oven to toast. Wash and slice the apple and figs. When the bread is golden and the cheese is soft, remove the cheese toast from the oven, top with figs and apple slices. Drizzle with honey and a pinch of freshly ground black pepper. Slow down and savor.
(I didn’t mean to make the sandwich look like a face. Now it’s bothering me.)