Figs are in season at the moment, their season is short so I always try and make the most of them while I can. They always add a touch of class to any dish with their good looks and jewel tones. They also happen to be really good for you so they are winners all round. They are high in potassium and calcium and are a good source of Vitamins A, E and K. They are also a rich prebiotic source, this is a type of plant fibre which although undigested by the body, acts as a fertiliser for the good bacteria already contained in the colon.
I think figs are at their best eaten super fresh and raw. Buy them & eat them as soon as possible as they are delicate things that perish quickly. This recipe is a really quick, easy way to enjoy them as a light meal or even as part of a sharing platter.
- 2 slices rye sourdough bread
- 4 tbsp crumbly goats cheese, such as 'Ryefield' organic
- 4 ripe figs
- local honey, for drizzling
Toast the sourdough bread. Spread the crumbly goats cheese on top. Slice the figs into bite sized pieces and arrange on top of the goats cheese.
Drizzle over the honey and serve.