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.
