Last night my pal K had me and a couple of her friends round for an al fresco dinner in her backyard, which overlooks Lake Tahoe. On the menu, fresh pacific oysters, a selection of cheeses from Trader Joe’s, my farmers market salad and baked figs with goat cheese and honey. And some chardonnay and prosecco to get the party started.
I’ve not had raw oysters in awhile, and had forgotten about the work required to release the suckers. K, being from the Maryland area, had it down, and the rest of us tried to follow her lead, with mixed results, and a lot of laughter. Dining outside on a lawn watching the sunset over Lake Tahoe is pretty special, made all the more fun because we weren’t at a restaurant, but a private home.
My attempt at baked figs tasted fine, but they had been baked too soon, so ended up looking a bit shriveled and unhappy by the time we got to them. While they were ok, I think next time I’ll add a bit more honey or let the goat cheese really melt, as it wasn’t the gooey sweet delight I had anticipated.
Baked Figs with Goat Cheese and Honey
Fresh figs, halved
Soft (rindless) goat cheese
Preheat oven to 350 degrees. Arrange figs cut side up on a pan, place a small dollop of goat cheese on each one. Drizzle with honey and bake about 10 minutes, until the figs are warm throughout and cheese is soft. Serve immediately (I learned the hard way).