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
Printable Recipe
Ingredients:
Squaw bread slices
Couple tablespoons of crumbled chevre
1-2 fresh green figs, thinly sliced
Organic Microgreens
1 tablespoon extra-virgin olive oil
Preparation:
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.