|Photo: Lynne Hemer (Cook and Be Merry)|
When I was planning the menu for this year's Trufflepalooza, I worked hard to keep the 16 dishes in balance. Truffles work best against gentle backgrounds, so there's always a lot of white starch: rice, pasta, potatoes. Truffles also pair well with meat and eggs. Fruits and vegetables have proved more of a challenge.
Trufflepalooza happens every year at the end of July during black summer truffle season. In southern California that also happens to coincide with fresh fig season. Two days before the party my friends at the California Fig Advisory Board sent me a few flats of ultra-ripe Mission figs, to which I decided to do as little as possible. We split them in two, topped them with a clump of goat cheese, ran them under the broiler, then drizzled them with truffle honey. A one-bite treat, sticky and musky, salty and sweet.
Serve these broiled figs with cold Prosecco or champagne as a quick starter for your next dinner party. I'm in love with Sabatino Tartufi's truffle honey - it gives cheese a dusky glow.
Roasted figs with goat cheese and truffle honey
Broiling the figs brings out their sweetness. A drizzle of truffle honey takes these one-bite appetizers to the next level.
- 12 ripe Mission figs, halved
- 4-6 ounces fresh goat cheese
- approximately 1 Tbsp truffle honey
- pinch of sea salt or truffle salt (optional)
Preheat the broiler. Line a baking sheet with aluminum foil.Press a clump of goat cheese into the center of each fig half. Line up the figs on the baking sheet. Broil them about 5 inches from the heat for 1-3 minutes, until the goat cheese is browned and the figs are softened and juicy. Watch them carefully so the cheese doesn't burn.Carefully move the roasted figs to a serving tray, then drizzle with the truffle honey and sprinkle with a tiny bit of salt. Serve immediately.
DetailsPrep time: Cook time: Total time: Yield: 24 pieces