Figs & Creamed Honey Blue Cheese
Every Saturday, I wander through Boston's outdoor market, Haymarket, to get my weeks worth of veggies. I typically avoid the fruits and load up on the basics: celery, potatoes, loads of cucumbers and peppers. Haymarket is a sea of your standard produce with the occasional jicima or jackfruit, then every so often a seasonal specialty. Today, I stumbled upon a personal favorite. Figs.
As a kid my uncle would bring them up from his home in the south, and I'll be honest, I thought they were terrible. But as an adult I've come to appreciate the beautiful color when you cut them in half, and chew when you bite right in.
Typically I serve them with goat cheese and a drizzle of honey and cracked pepper. But, today I thought I would try something new. Behold- Figs with Creamed Honey Blue Cheese.
INGREDIENTS
6 oz crumbled blue cheese
4 tablespoons honey
4 oz creamcheese
Salt & Ground Pepper to Taste
1 Pint Figs
DIRECTIONS
Cream bluecheese, creamcheese and honey in a food processor. Pulse at first, then leave on for a steady blend. Push down the sides using a spatial as necessary. You'll want to blend just until smooth, likely no more than two minutes. Add salt and ground pepper to taste.
Cut figs lengthwise and spread generously with whipped bluecheese. Serve with cracked pepper enjoy any remaining creamed cheese mixture with crackers... Or fingers, it's that good.
