Figs with Honeyed Goat Cheese, Black Pepper and Basil


Forgive me if I bombard you with posts this week. I’ve got a bunch of really fun recipes to share. I had the honor of teaming up with the indelible Gilbert Cellars and I couldn’t be more excited to share what we came up with.

The art of pairing food and wine has been around for as long as folks have been fermenting the fruits of the season. In homage to history, and to this beautiful Valley, this collaboration is all about celebrating the good stuff in life: food, family, friends, wine, back porch sitting,

Light and bright with a subtle floral finish, Gilbert Cellars Rose is the drink of summer; perfect for long lazy brunches with friends or late dinners on the patio. Paired with sweet figs, tangy goat cheese and the freshness of basil; this easy appetizer kicks off any meal. Figs with Honeyed Goat Cheese, Black Pepper and Basil is the decadent and delicious small bite to go with your glass of cold refreshing rose.

Figs with Honeyed Goat Cheese, Black Pepper and Basil

·         12 ounces fresh or dried figs sliced in half

·         5 ounces goat cheese

·         2 tablespoons local honey

·         2 tablespoons fresh basil minced

·         ½ teaspoon black pepper, divided

·         Pinch of Kosher Salt

On a platter arrange sliced figs. If you can find fresh figs in season (usually found late spring and summer), use them, but if not, dried figs are delicious and work just fine.

In a small bowl mix softened goat cheese and honey together with a pinch of salt and half the black pepper. Garnish the goat cheese with another drizzle of honey, the remaining black pepper and fresh basil.

Use a knife to spread the honeyed goat cheese and fresh basil on the figs.