Thursday, July 7, 2011

Fresh Fig Appetizer

Back in June, I posted (http://bobscooking.blogspot.com/2011/06/homemade-fig-newtons.html), I had attempted to mention a raw fig appetizer that we make when even figs are in season.  Buy them at specialty stores, farmers markets, or pick them off your tree, however you can get them, just get them!



Fresh Fig Appetizer

            1 pint Fresh Figs
            2 Cups Balsamic Vinegar, reduced to ½ (1 cup)
            1 small log Chevre, cheve, or crumbled goat cheese

Put vinegar in a small pot and bring to a boil.  Reduce to ½ the volume.  If not thickened up, thicken with a small amount of cornstarch and water mixture. Allow to completely cool.

Wash figs, and quarter.

Place figs on plates or platter and drizzle thickened vinegar over top of figs.  Sprinkle goat cheese on top.

That’s it, SIMPLE, SIMPLE, SIMPLE!


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