Yesterday was another lovely quiet day at the house. Shawn worked in the garden and kitchen while I worked on a gift for a friend. We settled down last night to dinner. I dished up the ratatouille I had made on Saturday along with some toasted bread and some halibut (baked with thyme and preserved lemon slices that I had made earlier in the year). For dessert, I had bought some figs on Saturday with no real idea of what I was going to use them for. Shawn found a recipe from Jerry Traunfeld's The Herbfarm Cookbook that we decided to go with. It was simple and delish.
1/4 cup of honey
3 thyme sprigs
2 teaspoons chopped fresh thyme
10 - 12 figs, sliced in half, lengthwise
enough toasted slices from a baguette to go with your fig halves
In a small sauce pan bring the honey to a simmer over medium heat. Toss in the three thyme sprigs, remove from heat and let steep at least 15 minutes.
In a bowl toss the fig halves with the chopped thyme and enough olive oil to coat (a tablespoon or so). Either grill the fig halves, cut side down, or put them on a grill pan when indoors. Cook them until heated through, but not collapsing. Turn them over and cook for another minute. Remove from heat.
On each piece of toasted bread, spread some Gorgonzola cheese, top with a cooked fig, cut side down. Arrange on a plate. Remove the thyme sprigs from the honey and pour the honey over the top of the figs. Enjoy.