This surprising simple and delicious. It's the first time I've used fresh figs in cooking and they were fabulous. I followed the recipe exactly.
Fig and Goat Cheese Pitas
"I live on this recipe all summer," says Sonya Bavvai. She prefers fresh Black Mission figs. Prep and Cook Time: 30 minutes.
Yield: Makes 8 appetizer servings
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Amount per serving
- Calories: 214
- Calories from fat: 30%
- Protein: 7.4g
- Fat: 7.1g
- Saturated fat: 3.5g
- Carbohydrate: 33g
- Fiber: 3.9g
- Sodium: 249mg
- Cholesterol: 9.8mg
- 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
- 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.
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