It’s been a busy summer! Between weekends away, including Tahoe where we drove the circumference of the lake so I could decide whether or not to attempt cycling around it in the fall, my daytime job at Chandon and publishing Hang Time Press’s first novel, Tuscan Blood (more to come later), there wasn’t a lot of time to be creative in the kitchen.
This quick fig recipe pretty much sums up the food we ate this summer: fresh and simple. Try it this weekend. Or check out our other new release from Hang Time Press:
“Big Ranch Farms: Fresh Starters from the Farm Stand”! In it are 10 recipes using seasonal produce that will knock your socks off. Try the Caramelized Onion Dip for a crowd or the Baked Feta with Arugula Pesto for a smaller group. The layered Panzanella on the cover can be served on small crostini for finger food or doubled as a first course. You’ll recognize some of the recipes in the book from this blog, but you’ll also find a few new ones. It’s available on Amazon now and should be on iTunes and Barnes and Noble with a few days.
Figs with Goat Cheese and Toasted Nuts
1/4 cup shelled walnuts or pistachios
8 fresh Mission figs, room temperature
2 ounces fresh goat cheese, room temperature
Walnut or pistachio oil
Freshly ground black pepper
Preheat the oven to 350°F.
Put the nuts in a small baking dish and bake for 7 to 8 minutes until they being to release their aroma. (The nuts can be toasted a few days in advance and then stored in an airtight container.) Chop.
Cut the figs in half and press about 1 teaspoon of goat cheese into the center of each half. Turn upside down and press into the pistachios covering the entire cut side. Sprinkle with pinch of salt and drizzle with a few drops of pistachio oil. Serve immediately.
What to drink: Bubbly. The crisp acidity, fresh fruit and toasted nut and brioche flavors of a bottle with a little age will make this appetizer sing.