I have this sudden new found obsession with fresh figs. If I can find a use for them, I’m putting them in a dish.
I’m not exactly sure when it started – perhaps it was when we were out in San Francisco and I had a couple of dishes that included figs that really opened my eyes to their full potential.
Regardless of when my love began, figs are in season and I’m buying them up. I came up with this quick appetizer last weekend when I had some company over for dinner.
Jessica from Oh Cake drove down from Boston to spend the weekend in Brooklyn and after a long day driving I couldn’t just serve her and her husband a simple meal! Something special had to be whipped up!
I modified this slightly from the version I served Jessica, but in twenty minutes you have a delicious, simple crowd pleasing appetizer! Figs and goat cheese belong together, plus a little drizzle of honey to bring out the sweetness of the figs.
|Goat Cheese and Fig Pockets||
- 1 sheet puff pastry
- ½ cup goat cheese, room temperature
- 3 fresh figs, cut into ¼ in slices
- ½ tablespoon honey, plus extra for to drizzle on top of puff pastry
- ¼ teaspoon black pepper
- Pre-heat your oven to 400 degrees F.
- Line a baking sheet with parchment paper.
- In a small bowl, mix together the goat cheese, honey and black pepper.
- Unfold your puff pastry on a cutting board and cut into 6 equal pieces. Evenly spoon the goat cheese mixture onto half of each of the puff pastry squares and place 2 figs slices over the goat cheese.
- Fold the puff pastry in half and pinch the seams together. Move the pockets to the baking sheet and with a fork, press down on the edges to make sure they are secure.
- Drizzle the tops with a little more honey and bake for 15-20 minutes until puffed up and golden brown.