Makes 20 toasts

This dish works best with fresh figs in season, but in a pinch you could use the dried variety; just keep in mind that it won't taste quite as summer fresh. If you do use dried figs, which are fairly sweet and concentrated, eliminate the honey and reduce the amount of figs by half. You could also substitute apples or pears for the figs for a slightly different take on the same idea.
  • 8 to 10 fresh figs (about 1 cup when sliced)
  • 5 slices whole-wheat bread (preferably a high-quality bakery loaf)
  • 4 ounces soft goat cheese
  • 1 Tbsp. very finely chopped rosemary
  • Drizzle of honey
  • Dash of salt

    This dish is sturdy enough to travel, but the bread needs to stay fresh: You don't want to make it a day in advance or even more than a few hours ahead. Luckily it is so quick and easy you won't need to. Just make sure to tightly cover it with aluminum foil until the moment you are serving.

    Slice the figs into discs about 1/2-inch thick. Cut each slice of bread into 4 triangles. Spread the goat cheese on the bread. Lay the fig slices on top of the goat cheese and then sprinkle the rosemary on top. Drizzle the honey evenly across the toast (it should be a very small amount since the figs are already sweet) and then finish with the salt.

    Reprinted with permission from BRING IT! © 2018 by Ali Rosen, Running Press.

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