This morning I walked my dogs and I actually felt crisp air for the first time in a long time. It was glorious.
This summer was one of the hottest I can remember. Seriously, oppressive heat which seemed to last for weeks at a time. Feels good to have a little reprieve, at least for now.
Aside from the temperatures cooling down a bit, there are signs of summer ending everywhere, including at the markets. Seasonal local supermarket produce is my calendar. I can tell what time of year it is just by observing what’s available. And when gorgeous figs like these become abundant, I know fall is right around the corner.
Depending on what you pair them with, you can fit figs into any meal during the day! For breakfast in oatmeal, as a snack with peanut butter, with lunch or dinner in a salad, or for dessert with cheese and honey! The options are endless.
One of my favorite ways to enjoy them is on toast for either breakfast or lunch.
I was craving something creamy to have with some crunchy fresh bread. So, I decided to make whipped feta. There are many ways to make whipped feta. Many recipes call for mixing feta with another creamier cheese like sour cream, ricotta, or cream cheese. I decided to use plain non-fat greek yogurt instead. I thought the texture and additional tang from the yogurt would give me the perfect flavor and consistency I was looking for. In addition, yogurt has less fat and is generally a healthier option than sour cream or cream cheese.
I used a particular type of sheep’s milk feta called Valpresso, which I find to be exceptionally delicious. It blends easily with the yogurt in a bowl with just a fork or whisk. But if you’re using a more firm feta, you may want to leave it out for a bit (maybe an hour) before blending it. You can also use a food processor to help, but honestly if you’re like me, then you don’t feel like dealing with the clean-up afterwards.
I top the figs with some honey to balance out the tang from the whipped feta and to add a touch more sweetness to the figs. But my favorite is the slightly salty and crunchy pistachio topping. I mean, do I need to say more?!
Seriously, it’s so heavenly!
- 2 slices favorite bread for toasting
- 3-4 figs sliced
- 4 oz block feta cheese (recommend a sheep's milk variety like Valpresso)
- 2-3 tbsp non-fat plain Greek yogurt
- ¼ cup crushed pistachios
- Allow feta to come to room temperature.
- Toast the bread.
- In a medium bowl, with a fork or whisk, whip the feta with one tablespoon yogurt at a time until reaching desired whipped creamy consistency (you will likely have a little leftover whipped feta).
- Top the bread with whipped feta, figs, and drizzle with honey.
- Serve immediately.