Whew! What a relief! To tell you the truth, I wasn't excited about Pumpkin Seed Week, but now that it's over, I realize what nice things we did with it!
This week, we work with Rosemary. Rosemary is a hearty plant, and a strong-smelling herb that complements meat AND vegetables... and can even be used in desserts! And I feel confident you will be pleased with the results!
This first recipe I am counting as an appetizer, but it's more of an "amuse bouche". A "mouth teaser". Enjoy!
HONEY-ROASTED FIGS WITH ROSEMARY GOAT CHEESE
1 pint figs, cut from top to bottom, in three slices each
2-4 tbsp honey
3 oz goat cheese, room temperature
1 stalk rosemary, separated and diced
gluten free crackers (I used Hazelnut Nut Thins and Back To Nature Multi-Seed Rice Thin Crackers)
Arrange sliced figs on a baking sheet, and drizzle with honey. Bake at 350 for 15-20 minutes.
In a bowl, mix cheese, rosemary, & a tbsp of honey. Spoon about a 1/2 tsp of the cheese mixture onto each cracker and top with a roasted fig.
DONE!!! How easy was that???
"Food is never just food. It's also a way of getting at something else: who we are, who we have been, & who we want to be." -- Molly Wizenberg