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
Recipe from Sunset

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Nutritional Information

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

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

Preparation

  1. 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. 2. While breads are still warm, brush with olive oil and rub generously with the cut sides of the garlic clove.
  3. 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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