I can remember the first time I ever had a fig. I was nine, and it was disgusting. My grandfather was appalled that I didn’t like the delicacy he had sacrificed on my immature palette. Since then, my palette has matured, and I have come to love figs.
I think we all know how much I also love goat cheese, so when Greg came home with a block of goat’s milk Brie, and a basket of ripe figs – it was only natural to marry the two together. With a bit of honey – this recipe makes for a very simple appetizer, perfect for entertaining.
You might scoff at my use of Carr’s crackers, but they are such a classic, and you really can’t go wrong with them. I’d say add a little prosciutto and a glass of wine, and you’ve got yourself a well rounded antipasto platter that your guests will definitely love.
Goat Cheese Brie with Honey and Figs
- Goat Cheese Brie (or a traditional cow’s milk Brie)
- Ripe Figs
- Warm Honey
Warm the Brie until soft, layer sliced figs on top, and drizzle copious amounts of honey. Serve with crackers and extra slices of figs.