Figs with Goat Cheese and Balsamic Reduction

Here in New England we only get 24 hours during which black mission figs are (a) available and (2) not overly ripe.  Last year, I foolishly thought that we would have something like 36 or 48 hours in which to eat the figs before they went bad.  The thick growth of mold that developed in one night quickly disabused me of that notion.

Today after work the Hubs and I had to go to the grocery store (being unable to make ourselves do anything productive yesterday in our post-shower-success-glow) and I'd planned to make roasted beet barley risotto (having not used last week's farmer's market beet purchase yet).  The grocery run was really intended to allow us to feed ourselves for the rest of the week.  But then I came across a pint of black mission figs that had about 6 perfect-looking figs in it and I knew, I had to act and I had to act fast!

So, instead of the roasted beets and barley risotto,which should turn up here tomorrow, but one never really knows that mood will strike me come dinner time, we had figs. I bought a hunk of manchego cheese and a loaf of crusty bread to go with the figs.  Then I broiled the figs (taking care not to also broil my fingers) with goat cheese and made a quick balsamic reduction.  A little garnish of mint and we had dinner.

Figs With Goat Cheese and Balsamic Reduction

6 - 8 black mission figs
2 ounces of goat cheese
2 tbsp finely chopped walnuts
2 tbsp fresh mint
4 tbsp balsamic vinegar
salt

Turn on your boiler.  Put the vinegar in a small pot over medium-high heat and bring it to a boil.  Let the vinegar boil rapidly, stirring it infrequently, until it volume is reduced in half and it has begun to thicken.  While the vinegar is reducing, cut the stems and ends off the figs, cutting them in half the long way.  Lay the figs, cut side up, sprinkle a little salt over each fig, and place a medium-thin slice of goat cheese over the figs.  Toast them under the boiler until the cheese is softened and beginning to turn golden.  While the figs are toasting, slice the mint into thin ribbon.  When the figs are toasted, remove them from the broiler and sprinkle the nuts over the top.  Serve on a plate with the balsamic dressing drizzled over the top of the figs and garnish with the mint.  Bon Appetit!


Serves 2

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