Fresh Figs with Cheese
Higos con QuesoWhen Catholic missions were established in Baja, Mexico, in the 1500s, the Spanish Franciscan missionaries introduced figs to the region, where the purple-black Mission fig is still grown. Fresh figs are very perishable and are best eaten within a day or two of purchasing. Figs and cheese are divine together. Mexican-style panela cheese, with a slightly spongy, but firm texture, is a perfect partner and has become widely available. Clusters of seedless grapes may be added to the arrangement, if desired.
Ingredients
Makes 4 servings
- 12 fresh ripe figs
- 6 ounces panela cheese cut into fat strips (½ inch × 3 inches)
Instructions
- Cut the figs in half from stem to tip.
- Arrange the fig halves cut side up, alternating with the cheese on a serving plate.