Figs.

A small window of time, right before the autumn leaves start to turn, figs are in season. I spotted them at the market on Wednesday, and since they only come around once a year, I couldn't resist. They're one of my favorites. They have a really mild, sweet flavor. You've probably eaten dried figs before (which are super sweet), but I assume many of you have never tasted a fresh one. Here's me urging you to, because they're delicious.

I put them on a pizza with arugula and goat cheese, and was more than pleased with the way the flavors worked together. I also mixed up some chévre, creme fraiche and honey together, spread it on a piece of rustic bread and topped it with halved figs, thyme and a little drizzle of honey. So, so good. A wonderful little snack or dessert. The tang of the goat cheese and the sweetness of the figs pair so well. We loved them.

I hope all of you are enjoying this lull before bustle of Fall arrives. Have a wonderful weekend!

Chévre, Arugula and Fig Pizza

1 recipe spelt pizza crust

4 cloves garlic

fine grain sea salt

olive oil

farmer's or mozzarella cheese

chévre

baby arugula

1 pint fresh black mission figs, halved

Preheat oven to 425 degrees. Prepare dough as directed, and divide into two equal parts. Roll one half out onto a pizza stone and bake for about 10 minutes (I do this so that the moisture from the cheese doesn't make the crust soggy.) While it's baking, using a mortar and pestle, crust the garlic and about 1/4 teaspoon sea salt. Add in about 1/4 cup or so of olive oil and set aside. When the first crust is barely golden brown, take it out of the oven and spread half of the garlic and oil mixture over the crust. Grate about 1 cup of mozzarella or farmer's cheese over the top and then crumble chévre over all (as much or as little as you like.) Place back in the oven for a few minutes, to melt the cheese. Take it out of the oven and allow it to cool for a few minutes, before topping with fresh baby arugula and the halved figs. Repeat for second pizza (this recipe makes two small-ish crusts or one large.) Slice and enjoy!

Fig, Thyme and Honey Toasts

6 oz. chévre (french type goat cheese)

4 tablespoons creme fraiche or sour cream

honey to taste

fresh black mission figs, halved

fresh thyme

1 loaf good quality rustic bread

Begin by mixing the chévre and créme fraiche together with a fork. Once they're well incorporated, add about 2 tablespoons of honey (or to taste), and keep mixing until it's very creamy. Cut the rustic bread into slices and toast them. Spread the goat cheese mixture over each slice and top with halved figs and a little bit of thyme. Drizzle with a little more honey and serve.