Fig season is just about coming to an end in San Luis Obispo, but I thought I would share this easy little recipe that is both sweet and tangy and full of that figgy goodness.
The twin has moved out to twelve fine acres of Edna Valley and with her sweet rental came a large mature fig tree with an abundant crop of ripe purple figs. So naturally, I stole quite a few of them this season. Garret and I have a tiny little fig tree on our porch that we once thought was barren, but this year it produced three whole figs! I think we are on to something.
6-10 figs, any color (anticipate about 1-1.5 figs per person)
*per fig half*
1/4 teaspoon creme fraiche
1/2 teaspoon chevre
a drizzle of honey or agave nectar
a dash of pepper
Clean figs under cool water. Pat dry and slice in half, removing stems. Top each half with a small dollop of creme fraiche followed by a coin of goat cheese. Place figs on a plate and carefully drizzle with honey or raw agave nectar and sprinkle with fresh cracked pepper.