Print This Post
I’m going to let everyone else bring the hamburgers, steaks, fried chicken and potato salad to the Labor Day potluck tomorrow.
I’m bringing something a little special, a lot seasonal, a little frou-frou and a lot tasty: California dried Mission figs, topped with fresh goat cheese flavored with roasted Hatch chiles and snipped chives.
Can you stand it? You only have to cool your jets for about 10 minutes, and they’ll be all done, plated and ready for you to snitch. Go ahead, I’ll make more.
Recipe: Hatch, Chive & Chevre Figs
Summary: Sweet dried California figs are topped with a rich chevre flavored with roasted New Mexican Hatch chiles and chives – the perfect appetizer!
Ingredients
3 Hatch chiles, medium heat- 1 (4-ounce) container Redwood Hill Farm Traditional Chevre (or your favorite brand)
- 1 tablespoon finely chopped chives (I grew these on my window sill)
- 10 dried Mission figs
Instructions
- Roast Hatch chiles on the grill or as described here. (You may do this ahead of time to save prep time on the day you want to make this.) Peel the skin off, remove stem and seeds, and dice.
- In a mixing bowl, add chevre and beat for 30 seconds until soft. Add chiles and chives and stir well to combine.
- Remove stems from dried figs and slice figs in half vertically. Top each fig half with flavored chevre, either using a spoon, a piping bag or a snack-size zipper-top bag with a corner cut off (to mimic a piping bag).
- Place on a pretty platter and serve.
- Allow 2 fig halves for each person. Serves 10.
Source
Dorothy Reinhold / Shockingly Delicious
Sunday Supper
See this page for all the wonderful #SundaySupper dishes I have made since I joined this group, and links to all the other delicious dishes made by my fellow cooks.
Preparation time: 10 minutes
Cooking time: 20 minutes
Diet type: Vegetarian
Diet tags: Gluten free
Number of servings (yield): 10
Culinary tradition: USA (Nouveau)
My rating
This week our #SundaySupper crew is having a Labor Day potluck. Check out the variety of things we are bringing to the party. Try my fancy fig appetizer, or find something else from the menu below that floats your boat:
Refreshing Drinks
- Hibiscus Flower Margaritas from La Cocina de Leslie
- Cherry Bourbon Lemonade from The Girl In The Little Red Kitchen
- Mint Sweet Tea from Supper for a Steal
- Pineapple soda floats from Healthy. Delicious.
Amazing Appetizers and Sides
- Hatch, Chive & Chevre Figs from Shockingly Delicious
- Grilled Corn Salad with Honey-Lime Dressing from girlichef
- Cucumber Cups from Hezzi-D’s Books and Cooks
- Oven Roasted Corn on the Cob from The urban Mrs
- Stuffed Baby Sweet Pepper from Country Girl In The Village
- Peach Salsa Nachos from Mama’s Blissful Bites
- Grilled Peach Salad from Curious Cuisiniere
- Caramelized Onion Relish from What Smells So Good?
- Strawberry and Chicken Pasta Salad from Peanut Butter and Peppers
- Chorizo and Cheese Jalapeno Poppers from I Run For Wine
- Spiced Honey Peach Muffins from Mess Makes Food
- Spicy Bacon Popcorn from Nik Snacks
- Sausage Rolls from Food Lust People Love
- Deviled Eggs Stuffed With Garlic Guacamole from Sue’s Nutrition Buzz
- Tortellini Caprese Salad from Webicurean
Enviously Good Entreés
- Grilled Swordfish Kabobs with Sun-Dried Tomato & Olive Salsa from La Bella Vita Cucina
- Grilled Teriyaki Chicken Skewers with Homemade Teriyaki from Juanita’s Cocina
- Beer Brined BBQ Chicken from Jane’s Adventures in Dinner
- Kansas City Barbecued Spare Ribs from The Texan New Yorker
- Grilled Italian Turkey Burgers from Table for Seven
- Red Wine Burgers with Caramelized Onion and Goat Cheese from Neighborfood
- Red, White & Blue Spicy Burgers from Daily Dish Recipes
- Deluxe Pizza Burgers from Foxes Love Lemons
- Stir-Fry Rice with Turkey Bacon and Eggs from Basic N Delicious
- Grilled Herb Shrimp with Chimichurri Sauce from Magnolia Days
- Tropical Shrimp Kabobs from Cindy’s Recipes and Writings
- Spicy Sea Scallop Skewers with Mint Yoghurt Sauce from Soni’s Food
- Proscuitto & Spinach Macaroni and Cheese from Family Foodie
Delicious Desserts
- Old-Fashioned Pineapple Up-Side-Down Cake from The Foodie Army Wife
- Egg Free Chocolate Mousse from That Skinny Chick Can Bake
- Fresh Raspberry Bran Muffins from Killer Bunnies, Inc
- Peach Cheesecake Crumb Bars from Chocolate Moosey
- Peanut Butter Cream Pie with a Pretzel Crust from Cookin’ Mimi
- S’mores Brownies from Alida’s Kitchen
- Ice Cream Granola Truffles from Vintage Kitchen Notes
- Strawberries with Red Wine Reduction and Whipped Cream from Crazy Foodie Stunts
- Peach Kuchen {#Dairyfree} from The Not So Cheesy Kitchen
- Raspberry Lime Cupcakes from Treats & Trinkets
- Summer Berry Chocolate Cake from Happy Baking Days
- Peanut Butter Vegan Dreams from NinjaBaking.com
- Red, White & Blue Jello Parfaits from In The Kitchen With KP
- Moistest Ever White Chocolate Pound Cake with Fresh Orange Glaze from Eat, Move, Shine
- Caramel Brownies from Pies and Plots
- Red, White & Blue Greek Yogurt Cheesecake Dip Trio from Cupcakes & Kale Chips
Come celebrate Labor Day with the Sunday Supper team! We would love to have you join our live #SundaySupper Twitter chat starting today at 7 p.m. EST.
- Twitter how-to: Follow the #SundaySupper hashtag throughout the day to see the amazing recipes. We look forward to seeing you. To join in, simply follow the #SundaySupper hashtag and share your favorite tips and recipes.
- Pinterest: Check out our #SundaySupper Pinterest board for more delicious recipes and photos.
- Join: It’s easy to join the Sunday Supper Movement. You can sign up by clicking here → Sunday Supper Movement.
Disclosure: Melissa’s Produce sent the Hatch chiles and Redwood Hill Farm sent the cheese for recipe testing.
Welcome to my kitchen!
At ShockD, you’ll find scrumptious, tried & true, "scary good" recipes, tips and coaching to make YOU a fabulous home cook! Don't blame me if you need a 12-step program to wean yourself away!
E-mail me: Dorothy.Reinhold@gmail.com
{ 37 comments… read them below or add one }
Next Comments →
I love the sweet heat combo here!
Brianne,
Yep, and the great thing about Hatch is they come in 3 different heats — mild, medium and hot!
sounds good!
You never go wrong with a good fig.
I’ve never had figs before, but I can see this being a great way to try them because I love chevre!
Carla,
Must rememdy that!
YAY, fig season is here again and WOW, did you create a dandy of a recipe for #SS! Love these!
Thank you, Roz!
I love figs, dried and fresh, and I bet this would work either way. Such a great appetizer!
Pies,
I’m sure you’re right!
These sound like the perfect blending of sweet, creamy and a bit of spice. Love it!!!
Diana,
You’re right on the flavor balance!
I love the sweet and savory combination you have going on here, Dorothy. Dried figs are one of my favorite power snacks but I’ve never thought add chèvre and chiles. You are a genius!
Stacy,
blushing….
I think my heart skipped a beat when I saw these.
Jen,
In a good way, I hope!
These are so dainty and pretty, great appetizer!
Katy,
Thanks! They did turn out a bit precious, but I think they could easily be more rustic if that suited you better.
What? I only get 2? Oh no, that won’t do at all. Someone else will just have to do without. 😉
Renee,
I know. It always cracks me up when I write “2 per person,” because that only works if you are talking about people with WILLPOWER!
I adore chevre, and chiles… and figs! How can this be wrong?
Sarah,
Shall we sing? “If loving you is wrong, I don’t wanna be right…”
I love goat cheese, and these are so cute and surprisingly simple!
Treats,
Simple is my watchword these days. Gotta keep it simple.
Such a gorgeous appetizer…perfect while figs are in season!
Perfect! I have a ton of dried figs (seriously I have like 6 pounds of them) and no idea what do use them for. Consider this made.
Lauren,
Call you friends over for a figgy, Hatchy chevre party!
Figs and Goat cheese are amazing, but I love love love what you did with the hatch chiles and chives. Yum!
Shannon,
Thank you!
These look so pretty and delicate. I love the plate too!
Foodie Army,
Thanks! Funny about our food props…that was a thrift sale type little plate, and I just love it.
You made me smile with your little frou-frou. =)
They look fantastic!
Helene,
I aim to please!
Figs are one of my weaknesses, and I’ve had them many ways, sweet and savory, but never with chiles! Love this idea Dorothy, and of course I have a whole container of dried figs at all times!
Paula,
But of course, one MUST have a whole container of dried figs at all times. It is NECESSARY!
Thanks for participating this week! I worked with figs not too long ago myself and can understand why this dish would be so popular among all those grilled items.
DB,
Thank YOU for hosting! We had a great collection of recipes this week!