Let them eat…blackberry compote!
Eat Local Challenge: installment number four: fresh figs and chevre crostini with blackberry compote…
4-6 figs: golden acre farms, Harwinton, CT: 14.09 miles
1 basket blackberries: Roses Berry Farm: 16.63 mi
1 4oz log chevre: Beltane farm: 41.11 mi
2 tsp rosemary: own garden
4 tbs honey: Andrew’s Local Honey/Silvermine Apiary: 64 miles
local loaf: Hungry Ghost Bread; 90 miles
pinch of kosher salt
Preheat broiler. Heat honey on stovetop over low heat. Add 1 tsp minced rosemary, and a pinch of salt. Cut figs in half, baste with honey mixture and place in broiler until caramelized. To the rest of the honey mixture, add basket of blackberries and cook over low heat until berries fall apart. Toast bread and spread generously with chevre. Top with figs and blackberry compote. Garnish with the rest of the rosemary.
Eat together, toast to each other, and enjoy!