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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
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