Last year if you recall, I had the privilege of planting and harvesting an incredible Chef's Garden. Unfortunately, with the changes that have happened in my life - the sale of the mansion, and the subsequent loss of my job - this year's Chef's Garden is basically non-existent.
That has not stopped me completely, though. On my balcony I have a very small, but beautiful garden. It is very basic, this year we just grew a few culinary herbs and some flowers. There is one plant however, that is a welcome addition to the bunch. My very first Fig Tree!
It is small and adorable. I am so excited to have it. Just a few days ago, I noticed that it was actually starting to make figs! It's like having a little piece of the Mediterranean right on my balcony.
Nothing says sunny Mediterranean like the following fig recipe! It can be used as an hors d'oevre or added to your favorite salad.
Grilled Figs with Goat Cheese and Lavender Honey
- 12 fresh figs (whatever is in season)
- extra virgin olive oil
- sea salt
- cracked pepper
- 1/4 cup fresh goat cheese, crumbled
- 1/4 cup good quality honey
- 1/2 - 3/4 teaspoon lavender flowers
Place the honey in a small pot and gently heat until just bubbly. Add lavender flowers, stir, and allow to infuse for 10 minutes.
Meanwhile, cut the fresh figs in half lengthwise. Brush each fig with extra virgin olive oil, and season with sea salt and pepper. Place fig halves on a hot grill, cut side up. Top each with some of the crumbled goat cheese.
Close grill and allow to cook for 3 - 5 minutes, or until cheese is hot and melting. Remove from grill, arrange on a platter or atop your favorite salad. Drizzle with the lavender infused honey.
Serve while warm.
