Whoa…it’s September. You are too sneaky.
I still can’t fathom that my favorite Fall season is here because most of SoCal weather is still in the high 80s. I will wear my flip flops and tank tops until I see frost…in November. I wasn’t surprised while shopping this past week that I saw Christmas displays – lights, Christmas trees, and the such. Oh my, the holiday madness is slowly upon us.
I will be in denial of the upcoming holiday bonanza and up in my summer cloud as long as I can. I might indulge in a little bit of the pumpkin plethora of recipes that I have saved but thankfully I’m enjoying some simple Farmer’s Market finds. I absolutely love the availability of summer’s fresh figs and hopefully I will enjoy them until the end of October, too. I picked up some freshly baked squaw bread at the Farmer’s Market, too.
I remembered that I had saved this panini from Cate’s blog back in June and I finally got a chance to make it for lunch this past week. It’s madly addicting and so simple to prepare. The combination of sweet and tangy is a great ode to summer.
It’s still summer to me.
Fig & Chevre Panini
Adapted from Cate’s World Kitchen
Squaw bread slices
Couple tablespoons of crumbled chevre
1-2 fresh green figs, thinly sliced
1 tablespoon extra-virgin olive oil
Drizzle a bit of extra-virgin olive oil on both sides of bread and arrange the figs and chevre on one side. Place the microgreens on the other side.
Press the other half of bread on top, and cook in a panini press or a few minutes on each side, pressing with a spatula until cheese and figs are warm (or use a non-stick press).
Review: Simple and delicious. I love the pairing of tangy and creamy goat cheese paired with the sweet and nutty fig.