Fig and Goat Cheese Pitas
Dan Goldberg
"I live on this recipe all summer," says Sonya Bavvai. She prefers fresh Black Mission figs. Prep and Cook Time: 30 minutes.
How to Make It
Step 1
1
Preheat oven to 350°. Lay pita breads on two 12- by 15-inch baking sheets and bake until lightly golden and slightly crisp at the edges, 6 to 8 minutes.
Step 2
2
While breads are still warm, brush with olive oil and rub generously with the cut sides of the garlic clove.
Step 3
3
Rinse and stem figs. Cut lengthwise into 1/4-inch-thick wedges. Distribute wedges over breads. Crumble goat cheese over the top and drizzle with honey. Sprinkle with thyme leaves and salt and pepper to taste.
Ingredients
4 pita breads (7 in. wide)
1 tablespoon olive oil
1 clove garlic, peeled and halved
9 firm-ripe fresh figs (about 12 oz. total; see note above)
6 ounces fresh chèvre (goat cheese)
3 tablespoons honey
2 tablespoons fresh thyme leaves
Salt and cracked black pepper
Directions
Step 1
1
Preheat oven to 350°. Lay pita breads on two 12- by 15-inch baking sheets and bake until lightly golden and slightly crisp at the edges, 6 to 8 minutes.
Step 2
2
While breads are still warm, brush with olive oil and rub generously with the cut sides of the garlic clove.
Step 3
3
Rinse and stem figs. Cut lengthwise into 1/4-inch-thick wedges. Distribute wedges over breads. Crumble goat cheese over the top and drizzle with honey. Sprinkle with thyme leaves and salt and pepper to taste.
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