Figs and Feta

Labor Day weekend is upon us. You have been invited to a party, but you don’t feel like cooking. What should you prepare? Why not make it simple and interesting, something no one else will even consider? Why not bring fresh figs and feta?

Late August is fig season; they are plentiful, plump, and sweet. They marry perfectly with the salty creaminess of good Greek feta. Like chocolate covered pretzels, bacon dipped in maple syrup, or sea salt caramel, figs and feta satiate those of us who love foods that unite sweet and salty.

And the dish couldn’t be easier to assemble.

Availability of fresh figs lasts for about a month, so be sure to enjoy them during this short window. When buying fresh figs, be careful, as they grow mold very quickly. Check the package at the store before you buy them, and it’s best to purchase them the day you are going to serve them, if possible. In addition, slice the figs just before serving.

While there are many types of feta cheese available, my favorite is Arahova, a Greek sheep’s milk feta that is aged in wooden barrels. It is a touch less salty and sharp, and a bit richer than other varieties, making it perfect to snack on. The only problem is that it is not always easy to find. I purchase it on Long Island at the Greek grocery store New Bakaliko in Hicksville, and it’s easy to find in Astoria, Queens, which has a large Greek population. But no worries if you don’t live in New York or can’t find it near your home; just pick up any good Greek feta at your local cheese shop and it will be excellent with fresh figs.

With a plate of tasty figs and feta, everyone will be delighted. And they will quickly devour the whole dish.

Figs and Feta

5 minutes

Fresh, ripe figs (about 8)

½ lb. Arahova or other Greek feta

Toothpicks for serving

1. Slice the figs lengthwise in halves or quarters and arrange them on a plate.
2. Break the feta into bite size pieces and place on the plate with the figs.

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