Figs Stuffed with Goat Cheese

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            FOOD FUNNY
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Thanks to frequent contributor Alan Withee for this one:

After starting a new diet, I altered my drive around town to avoid
passing the Krispy Kreme Donut Shop. I accidentally drove by KK this
morning and there in the window were a host of goodies. I felt this
was no accident, so I prayed, "Lord, it's up to you... if you want me
to have any of those delicious donuts, create a parking place for me
directly in front of the bakery. And sure enough, He answered my
prayer. On the eighth time around the parking lot, there it was!

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            TODAY'S RECIPE
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I get a lot of letters from people who don't like goat cheese, and
though I don't share this unfortunate affliction, I can assure you
that this dish is equally delicious with other cheeses such as feta,
gorgonzola, or cream cheese. I like the figs on their own, but feel
free to serve them on a bed of baby greens lightly dressed with
vinaigrette.

Figs Stuffed with Goat Cheese

8 oz (225 g) goat cheese
1-2 Tbs (15-30 ml) cream, milk, yogurt, or sour cream
2 Tbs (30 ml) finely chopped fresh herbs such as parsley,
tarragon, chives, basil, dill, or combination of these
8-12 fresh figs, halved
Extra-virgin olive oil
Salt and freshly ground pepper to taste

Thin the goat cheese with enough cream to make a spreadable
consistency. Add the chopped herbs and spread the mixture on the fig
halves. Arrange on a serving platter or individual salad plates,
drizzle with olive oil, season with salt and pepper, and serve chilled
or at room temperature. Serves 4 to 6.
Received on Tue Oct 19 12:41:08 2004