More figs! I knew this appetizer would elicit some excitement, but I didn't expect five bees to fly straight into my kitchen as I simmered the honey on the stove. They entered through the laundry room where a window was cracked open. After gently nudging them back outside (I had rushed to close the kitchen door and hid out in the living room), Andrew went outside to see if he could find a hive. Nothing visible, at least, but they certainly were tempted by the sweet nectar that I was warming up.
After the shock wore off and we knew the bees had fled, we settled into the couch and enjoyed this lovely appetizer. And you don't even need a recipe to make them. Just gather some crusty bread and cut slices into 1/2-inch thickness. Place them on a baking sheet and top with enough slices of brie to cover the surface. Top with sliced figs (stems and ends removed), about 1 fig for each piece of bread. Bake in a 400 degree oven until the brie is melted and the bread is toasty.
While the bread is cooking, simmer some honey in a small saucepan with about a tablespoon of rosemary leaves. After you pull the toasts from the oven, drizzle over the honey and serve.
This recipe (if you can call it that) was actually inspired by Not Without Salt. Her grilled brie back in July looked so enticing that I had to do give it a try, and while I was preparing this post, I came across many wonderful blog posts for figs, so enjoy the bounty while it lasts!
Figs around the web:
Dessert for Breakfast | Fig, Mascarpone and Pistachio Tart
The Sophisticated Gourmet | Easy Fig Tarts
The Pioneer Woman | Fig & Prosciutto Pizza with Arugula
Gourmande in the Kitchen | Chocolate Fig Tarts