You want to know who is annoying? Me.
Because for the past five months, since roughly mid-January, every time I went into a reasonably well-stocked grocery store, I immediately asked a salesperson, “do you have fresh figs?”
The answer was inevitably, “no, it’s January/February/March/April/May. Check back in a few months.”
But now it is June. And it was 95 degrees outside for most of last week. And I am developing sore feet from walking everywhere in flip flops, and my tomato plants have little green tomatoes growing on them, and I am getting slightly tan, and it is finally really summer.
And, most importantly, now I don’t need to ask whether each and every grocer carries figs. Because I can see them, right there on the shelf, just waiting to be bought.
So I am revisiting those Fig and Goat Cheese Canapés that I posted in February. For two reasons, really. First, because those pictures were really pretty awful (I am so grateful for the 23 of you who lied through your teeth and told me they looked tasty, despite the photos). And second, because those canapés are no longer the “Best. Food. Ever.”
Because really, could figs from a jar ever beat those elusive, delicate, impossibly delicious fresh figs?
I used gorgonzola this time, as well as a drizzle of honey. These do not get any simpler, and you can probably tell how much I adore them. If you can’t, just ask any grocer in Manhattan.
Fig Canapés, Revisited
4 fresh figs
1/2 cup gorgonzola cheese, crubmled
1/4 cup honey
Slice baguette into 1/2″ slices and toast them lightly. Slice each fig into 4-6 slices, depending on the size of the fig. Place one fig slice on each piece of baguette, top with about 1 tbsp crumbled gorgonzola cheese. Drizzle about 1 tsp of honey over each slice. Serve.
Makes about 20 canapes.