Tuesday, August 9, 2016

Fig and Goat Cheese Toast with Honey and Orange Zest

Life has been a whirlwind over the last few weeks with my dad being in the end stage of his battle with Alzheimer's and Lewy Body diseases. It's why I didn't have time to post anything last week. I barely have time at my house to do any cooking. Even toasting a bagel or sitting down with a bowl of oatmeal is an achievement.

But today I spent some time at home to get work done, do laundry, and water my garden. And I decided to splurge on a good breakfast for myself. I had beautiful black figs and a package of goat cheese in my refrigerator.

While settled in my bed the night before, knowing that I could make something special the next morning, I contemplated what I could do with them. What I decided on was to chop up the figs and mix them with honey and orange zest. I'd toast an English muffin (at first I was thinking sourdough bread but changed my mind), then with a crispy crust as a moisture barrier I'd spread some goat cheese on the muffin halves, top it with the fig mixture, and run them under the broiler.

And that's what I did. What a treat it ended up being. The figs and honey were sweet with a hint of the citrus that pairs so well with them. The cheese was warm and gooey. The muffin held up well and provided some heft and crunch. It was like eating a fig pizza.

It was also quick and easy enough to make for a week-day breakfast. Take advantage of fig season and make these toasts for yourself.

Fig and Goat Cheese Toast with Honey and Orange Zest
(printable recipe)
Serves 1

1 English muffin, split into halves
3 whole, fresh figs, chopped
1 tablespoon honey
1 teaspoon fresh orange zest
3 tablespoons goat cheese (or as much as you want to slather on your muffin)

1. Toast the muffins to get the top just brown and crispy.
2. While the muffins are toasting, chop the figs and mix them with the honey and orange zest.

3. When the muffins are done, spread the halves with goat cheese. Top with the fig mixture.

4. Place under the broiler for 4 to 5 minutes. Be careful not to let them burn.

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