figs!

Growing up in the Midwest I'd never had a fresh fig so I didn't miss them. Then I lived in the Pacific Northwest for two years, where figs were common and plentiful and easy to grow -- and now that I'm back in the Midwest, I'm missing those plump, soft, tender little fruits. The good news is they're starting to appear at stores. I took the plunge and spent a little money to bring home a pint container with about 12 Black Mission figs. Worth every penny! I've had them in a broiled raspberry-fig dessert and as appetizers. Tonight is the last night -- I have 4 left -- and I'll be savoring every morsel.

Here's what I had last night:

FIG AND GOAT CHEESE APPETIZER

Ingredients:

• good crusty bread
• spreadable goat cheese
• figs
• fresh mint leaves

Preparation:

Slice bread into appetizer-size pieces. Mine were about 1" x 2". Spread with goat cheese; top with fig wedge (my figs were small so I quartered them). Tuck mint leaf in. Enjoy!

I think these would make a nice light dessert dish with a few toasted chopped almonds sprinkled on the goat cheese and just a touch of honey drizzled over the fig and cheese.

As always... cook, eat, dance, love!