Late summer suppers are so much fun – minimal cooking and molto fresh ingredients.
I have two pints of fresh figs from today’s CSA delivery. While I had planned for baked figs and goat cheese, feta was what was in the fridge. The other half of supper was pasta tossed in olive oil, lemon juice, toasted walnuts, chopped basil, and minced garlic.
I baked the figs topped with feta at 350 degrees for about 10 minutes. For the pasta, I heated 3-4 tablespoons of olive oil on the stove over low heat while the figs baked. I had leftover spaghetti, so I heated that in the microwave and then mixed the pasta, warmed oil, and the rest of the ingredients in a bowl.
The fresh minced garlic was a little strong for me, so Chris loved it. Next time, I’ll warm the garlic in the oil in the hopes that it will be a little milder. Overall, though, we were very pleased with our light, late summer supper and the bottle of Prosecco that went with it.
I think I’ll bake the second pint of figs with cream cheese instead of feta, go overboard on the honey, and call it dessert.