Happy one-year anniversary to this blog! I now have over a year of photos for you to ignore. But if you'd like, please have a look through them. :o)

My Persian roots show through sometimes, and this may be one of those times. Here are some large figs from a random fruit stand baked with crumbled feta. No salt, no other seasonings necessary.  Although it might be a good idea to drizzle a little honey on top to counter the brine in the feta and the tartness of the figs.

I'm rather amused by the end result, though, because it looks like a carnivorous flower to me.  Still, it was quite tasty.

Recipe (per serving):

1 large, round fig preferably not a black fig, although any will do
2-3 tbsp cubed feta
1 tsp honey (optional)

Wash the figs and pat dry.  Stand them upright in a baking pan and cut an X in the top, about halfway down each fig. Open the tops slightly.

Press the cubed feta into the figs, spreading the fruit to make room. Crumble some of the feta to cover the flesh of the fruit.

Bake at 375 (180) for about 10 minutes, or until the feta is melting.  Heavily brined feta may not melt or brown well, so keep an eye on the figs as well.

If desired, drizzle some honey over the top of the feta before serving.

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