Fall is the time for fresh figs, which people who live in Mediterranean climates (including many Californians) take for granted but which are a real treat for the rest of us. Fresh figs may be green or dark purple; color does not affect flavor (ripeness and variety do), but most people perceive purple figs as more attractive. This is obviously a fruit dish, but the fruit functions like a vegetable in this preparation.
Recipe information
Yield
makes 4 servings
Ingredients
Preparation
Step 1
Use your fingers to roll the goat cheese into 24 small balls, each 1/2 inch or less in diameter. Put them on a plate and drizzle with the vinegar. Shake the plate gently to coat the cheese balls evenly.
Step 2
Cut the figs in half and press a cheese ball into the center of each. As the figs are stuffed, return them, stuffed side up, to the plate where the cheese was marinating. Serve within an hour.
