Honey-drizzled Figs with Pecan-crusted Goat Cheese
Used with permission from the new
Ontario Seasonal Cookbook
Alterations should be made to fit with your dietary needs. Please
consult with your medical team before you attempt to make this recipe.
Honey-drizzled Figs with Pecan-crusted Goat Cheese: Serves 6
1 x 8 oz (250 g) goat cheese log (chèvre)
1 cup (250 mL) toasted, chopped pecans, plus halves for garnish
1 lb (500 g) baby mixed -lettuce
1⁄3 cup (75 mL) extra virgin olive oil
sea salt and freshly ground pepper
12 fresh figs, any variety
1⁄2 cup (125 mL) fireweed honey
- Roll goat cheese log in nuts, and wrap in cellophane.
- Refrigerate at least 1⁄2 hour and up to 6 hours.
- Arrange lettuce onto 6 plates and sprinkle lightly with olive oil.
- Season with salt and pepper. Cut figs into halves and arrange atop greens.
- Slice cheese into 6 equal-sized rounds and place next to figs.
- Drizzle with honey, season lightly again with salt and pepper and serve.
Figs are probably the oldest cultivated crop. In June 2006 archaeological evidence near the ancient city of Jericho placed fig remains at 11,400 years old.
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