I was inspired by the latest edition of Donna Hay magazine to make this austere but delicious dish. I have been on a fig kick lately and I am unable to pass the little baskets of fresh figs displayed in the grocery store every time I walk past it. I have been coming home with these little jewels every time. Yesterday I broke down and whole case of figs and and got busy with making some jam. More on that later...
I gently washed, halved the figs and tossed them in a little white balsamic vinegar, a handful of tender mint leaves from my patio garden and let the fruits macerate for an hour. When I was ready to serve, I arranged the figs mixture on the cheese and drizzled some blueberry honey that my friend Carol so thoughtfully brought back from Maine. Our friend Jason flew in from Toronto that evening. The three of us gathered around the table, sipping our wine, nibbling on cheese and halves of succulent figs with some organic crackers, talking all at once, catching up with news of friends and foe ;) It was the start of a wonderful week.
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