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Fig and Goat Cheese Pitas

Dan Goldberg
Yield Makes 8 appetizer servings
"I live on this recipe all summer," says Sonya Bavvai. She prefers fresh Black Mission figs. Prep and Cook Time: 30 minutes.

Ingredients

  • 4 pita breads (7 in. wide)
  • 1 tablespoon olive oil
  • 1 clove garlic, peeled and halved
  • 9 firm-ripe fresh figs (about 12 oz. total; see note above)
  • 6 ounces fresh chèvre (goat cheese)
  • 3 tablespoons honey
  • 2 tablespoons fresh thyme leaves
  • Salt and cracked black pepper

Nutrition Information

  • calories 214
  • caloriesfromfat 30 %
  • protein 7.4 g
  • fat 7.1 g
  • satfat 3.5 g
  • carbohydrate 33 g
  • fiber 3.9 g
  • sodium 249 mg
  • cholesterol 9.8 mg

How to Make It

  1. Preheat oven to 350°. Lay pita breads on two 12- by 15-inch baking sheets and bake until lightly golden and slightly crisp at the edges, 6 to 8 minutes.

  2. While breads are still warm, brush with olive oil and rub generously with the cut sides of the garlic clove.

  3. Rinse and stem figs. Cut lengthwise into 1/4-inch-thick wedges. Distribute wedges over breads. Crumble goat cheese over the top and drizzle with honey. Sprinkle with thyme leaves and salt and pepper to taste.