I’m kicking off a two-week vacation with a few days in Baltimore visiting good friends who are serious foodies. Last night we hosted a truly decadent dinner party that featured two kinds of roasted bone marrow and a whole lot of wine. Unsurprisingly, I woke up feeling less than stellar this morning.
I dragged myself downstairs for coffee and was delighted to recall that one of our dinner guests had left fresh figs from her yard. I trimmed the stems off and scored the figs into quarters before topping them with some rather pungent sheep’s milk feta and a drizzle of raw honey.
I ate this standing at the kitchen counter. Midway through, one of my hosts appeared and tipped me off that there was fresh mint growing in the backyard, so I sprinkled some small leaves over the top. This dish is so simple and so delicious and works with all kinds of cheese. I am particularly fond of ricotta and soft goat cheese.
As I polished off the last of the figs, I remembered that we scored an invitation for brunch and fig harvesting on Saturday before I head down to the beach. Life satisfaction is high at the moment.