Dan Goldberg Photo by: Dan Goldberg

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.

Sunset SEPTEMBER 2005

  • Yield: Makes 8 appetizer servings


  • 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.

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

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Fig and Goat Cheese Pitas Recipe