I confess it...fresh produce overwhelms me. Yes, I am silly. It just sits there in the fridge looking at me and saying "you know if you don't eat me soon, it will be money down the toilet."
That's how these figs are for me. I craved figs all day every day this week. I just knew I had some goat cheese that wanted to get figgy with me. But I would come home, make dinner for The CEO and me, and then forget all about my figs.
Well, not tonight. After making The CEO some reheated Chicken, Sausage, and White Bean Chili (clearly that recipe is a keeper) I made some figs.
First I googled "figs with goat cheese and balsamic" and what should come up but a recipe from Kalyn's Kitchen, a blog I adore. Kalyn gives awesome South Beach recipes. A little know fact about me is that, prior to lap band surgery, the only real success I had with losing weight was on South Beach and I still adhere to many of its principles to date. So I was stoked to try her Kalyn's recipe for Roasted Figs with Goat Cheese and Balsamic-Agave Glaze. I didn't change a thing about this recipe.
Ingredients:
4 figs
goat cheese (a slices)
1 1/2 tablespoons balsamic (Kalyn note to use good balsamic but I am assuming you all use the good stuff here and if you don't you should....worth it)
2 tablespoons agave nectar
salt and pepper to taste
What to do:
Preheat the oven to 400. Cut the stems off the figs and cut in half. Lay the fig halves on a small oven safe dish that you've sprayed with a little cooking spray. Place a small (or large...its your food) piece of cheese on each slice. Meanwhile, whisk the agave and the balsamic together. Then, drizzle the balsamic mixture on the figs and use some salt and pepper. Then, bake those bad boys for 15-18 minutes. You can stop and drizzle more vinegary wonderfulness on in the middle if you want.
Allow to cool and then nom.
It was easy. Here's what they looked like:
They happen to be exquisitely delicious too.
I'm glad to finally be winning against the figs.
My notes:
Next time I will use less liquid and more salt (yes, really).
Great recipe and great flavors (thanks Kalyn)
Next time: Salsa chicken and black bean soup
That's how these figs are for me. I craved figs all day every day this week. I just knew I had some goat cheese that wanted to get figgy with me. But I would come home, make dinner for The CEO and me, and then forget all about my figs.
Well, not tonight. After making The CEO some reheated Chicken, Sausage, and White Bean Chili (clearly that recipe is a keeper) I made some figs.
First I googled "figs with goat cheese and balsamic" and what should come up but a recipe from Kalyn's Kitchen, a blog I adore. Kalyn gives awesome South Beach recipes. A little know fact about me is that, prior to lap band surgery, the only real success I had with losing weight was on South Beach and I still adhere to many of its principles to date. So I was stoked to try her Kalyn's recipe for Roasted Figs with Goat Cheese and Balsamic-Agave Glaze. I didn't change a thing about this recipe.
Ingredients:
4 figs
goat cheese (a slices)
1 1/2 tablespoons balsamic (Kalyn note to use good balsamic but I am assuming you all use the good stuff here and if you don't you should....worth it)
2 tablespoons agave nectar
salt and pepper to taste
What to do:
Preheat the oven to 400. Cut the stems off the figs and cut in half. Lay the fig halves on a small oven safe dish that you've sprayed with a little cooking spray. Place a small (or large...its your food) piece of cheese on each slice. Meanwhile, whisk the agave and the balsamic together. Then, drizzle the balsamic mixture on the figs and use some salt and pepper. Then, bake those bad boys for 15-18 minutes. You can stop and drizzle more vinegary wonderfulness on in the middle if you want.
Allow to cool and then nom.
It was easy. Here's what they looked like:
They happen to be exquisitely delicious too.
 |
| The closeup looks vaguely disturbing but theses taste amazing |
My notes:
Next time I will use less liquid and more salt (yes, really).
Great recipe and great flavors (thanks Kalyn)
Next time: Salsa chicken and black bean soup
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