From Chelsea Rinnig. Email her at chelsea[AT]borderstan.com

After weeks of arguing with my better judgment, watching with envy as market patrons sold vendors out of this candied fruit, I finally lost the battle against my finances and self-control.  I couldn’t help but cave and buy a teensy half pint of figs last weekend at the farmers market.  Let me tell you though: after using them in this recipe, every penny was worth it.

The recipe below was not only well thought-out for days, but carefully researched and I am happy with the results.  Figs are decadent, rich, and sweet.  Many recipes balance this with salty flavor combinations like prosciutto or a salty bleu or parmesan cheese in appetizer dishes.  Better yet, use the sweetness to your advantage and make a fig tart or sorbet.  Just be sure, when you do buy your figs, to use them quickly: they only last a day or two in the fridge and are incredibly delicate.

I lack the patience for baking, so this recipe is a great appetizer or snack.  Though the majority of my recipes tend to be healthy and easily vegetarian, this one splurges a little bit with cheese and fresh French bread.  All the ingredients can be found at your local farmers market, though, so live a little and enjoy!

Fall Fig Toasts

Makes approximately 10 toasts

Ingredients

• Half-pint fresh figs (about 8), stems removed and quartered.
• Half a loaf of fresh French bread
• Low fat goat cheese
• ¼ cup chopped walnuts
• One large shallot
• ¼ cup balsamic vinegar
• ¼ cup soy sauce
• Fresh ground pepper
• Handful of arugula

Directions

1. Pre-heat oven to 375°F. Slice French bread into at minimum one-inch thick pieces and spread a thin layer of goat cheese over each slice. Arrange onto a baking sheet.
2. Depending on size, place 2 or 3 fig slices onto each toast. Sprinkle tops with a dash of pepper and walnut pieces. Place in the oven to toast on the top rack for 8-10 min.
3. While these are cooking, slice shallot into thin rounds. Heat a frying pan at medium heat and let shallots simmer in balsamic vinegar and soy sauce. Allow the liquids to reduce by half until you have a thicker sauce and completely softened shallots (about 10 minutes).
4. Remove toasts from the oven when the bread is crisped and walnuts are slightly browned. Use tongs to top each toast with the shallots.
5. Add arugula, drizzle with reduction sauce and serve.

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