Fig and Goat Cheese Pitas

Fig and Goat Cheese Pitas
Dan Goldberg
Yields Makes 8 appetizer servings
AuthorSonya Bavvai, Palo Alto, CA,
"I live on this recipe all summer," says Sonya Bavvai. She prefers fresh Black Mission figs. Prep and Cook Time: 30 minutes.

Ingredients

 4 pita breads (7 in. wide)
 1 tablespoon olive oil
 1 clove garlic, peeled and halved
 9 firm-ripe fresh figs (about 12 oz. total; see note above)
 6 ounces fresh chèvre (goat cheese)
 3 tablespoons honey
 2 tablespoons fresh thyme leaves
  Salt and cracked black pepper
Nutrition Facts

0 servings

Serving size

Amount per serving
Calories214
% Daily Value *
Total Fat 7.1g10%
Saturated Fat 3.5g18%
Cholesterol 9.8mg4%
Sodium 249mg11%
Total Carbohydrate 33g12%
Dietary Fiber 3.9g14%
Protein 7.4g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

How to Make It

Step 1
1

Preheat oven to 350°. Lay pita breads on two 12- by 15-inch baking sheets and bake until lightly golden and slightly crisp at the edges, 6 to 8 minutes.

Step 2
2

While breads are still warm, brush with olive oil and rub generously with the cut sides of the garlic clove.

Step 3
3

Rinse and stem figs. Cut lengthwise into 1/4-inch-thick wedges. Distribute wedges over breads. Crumble goat cheese over the top and drizzle with honey. Sprinkle with thyme leaves and salt and pepper to taste.

Ingredients

 4 pita breads (7 in. wide)
 1 tablespoon olive oil
 1 clove garlic, peeled and halved
 9 firm-ripe fresh figs (about 12 oz. total; see note above)
 6 ounces fresh chèvre (goat cheese)
 3 tablespoons honey
 2 tablespoons fresh thyme leaves
  Salt and cracked black pepper
Fig and Goat Cheese Pitas
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