Oh, the elusive fig. Their season is short. Birds love them, so if you are lucky enough to have a tree nearby, you might find it picked clean before you can get a taste of the ripe fruit. But goodness, they are worth waiting for. A simple fig is one of my favorite late summer treats.
The gardeners at work have been bringing a large bowl full of perfectly ripe figs when they harvest three times a week. I will confess to eating them straight off the table. This time, I did sneak a few home, to make a fun appetizer for Vore and me.
This simple dish features the best of summer–ripe figs, basil and a perfect balance of sweet and savory. I filled the figs with a goat cheese/basil mixture, then topped with a balsamic reduction and a few pinches of KIND Oats & Honey Clusters with Toasted Coconut granola, for a little crunch. (Thanks for the delicious sample, KIND!) I think you’ll love them.
Stuffed Figs with Goat Cheese, Basil & Balsamic Reduction
6 ripe figs, any variety
2 tablespoons goat cheese crumbles
1 tablespoon fresh basil, finely chopped
a couple of grinds fresh black pepper
1/4 cup balsamic vinegar
a tablespoon or so of your favorite granola, for topping
*In a medium bowl, mash together the goat cheese, basil and black pepper.
*Place the 1/4 cup vinegar in a small sauce pan over medium heat. Allow it to reduce into a thick syrup, stirring occasionally. Watch it carefully, as it burns quickly! Remove from the heat.
*Plate the figs, drizzle with balsamic vinegar reduction and sprinkle with the granola. Garnish with fresh basil leaves and enjoy!