Fresh Figs with Fennel-Seed Honey and Goat Cheese
Motherland
4
10 minutes
5 minutes
Ripe figs, tangy goat cheese and fennel-scented honey make a small plate that sits comfortably between savory and sweet.
Ingredients
8–10 ripe fresh figs
4 oz soft goat cheese
4 slices sourdough or country bread
3 tbsp honey
1 tsp fennel seeds
½ tsp finely grated lemon zest
Freshly ground black pepper
Flaky salt
1 tsp olive oil
Handful arugula (optional)
Directions
Toast the fennel seeds in a dry skillet for about 1 minute, until fragrant; lightly crush them.
Warm the honey and fennel seeds over very low heat for 2 minutes. Remove from the heat and let them infuse.
Brush the bread lightly with olive oil and toast until crisp.
Cut the figs into halves or quarters.
Spread the toast with goat cheese. Arrange the figs on top and drizzle lightly with fennel honey.
Finish with lemon zest, black pepper, flaky salt and arugula, if using.
