Fig. Figment. Figure. My sister and I had a lot of fun trying to come up with a title for this blog post. Some of our finer creations included “A ‘Fig’ment of Your Imagination” or “Even an Idiot Can ‘Fig’ure This Out” and of course my personal favorite, “Gettin’ Figgy With It.” But in the end, the truth prevailed, and nothing sounded quite as catchy as the name of recipe itself.
There are two seasons for domestic fresh figs; the first or “breba” season is the first few weeks in June. The second or “new wood” season typically runs from August through October (thank you, Google).
Whenever I start to see figs appearing in the grocery store, I think of warm summer nights and impromptu gatherings. Friends or neighbors popping over for a drink while we effortlessly throw a piece of meat on the grill. And while we don’t want to make it a big deal, we also know we want the evening to be perfect. Trust me, this appetizer will set the tone for the entire night, and perhaps even the entire summer.
Stop at the store and pick up figs, goat cheese, a baguette, and a balsamic glaze (Trader Joe’s makes a great one that is excellent for $2.99).
Preheat your oven to a broil. We have 3 settings for our broiler and I usually do 2, or medium. Wash and quarter the figs.
Thinly slice the baguette.
Cover each slice with a generous smear of goat cheese.
Place on a baking sheet lined with foil.
Cover with fig pieces.
Drizzle with balsamic glaze and broil for about 3-4 minutes. WATCH THEM VERY CLOSELY!!! You do not want to get distracted and leave the kitchen or they will burn.