In honor of beginning my sophomore year at Rutgers University, I’ve decided to name my first post from the dining hall with Rutgers pride in mind. Moving back in made me realize how much I had missed the banter and busy-ness of Rutgers, as well as the extremely loud school spirit!
I had the chance to create many different dishes this past summer, but this one is by far my favorite. I took advantage of what summer has to offer: Californian figs and nectarines, paired with balsamic glaze. The slightly tart balsamic glaze goes perfectly with the sweet figs and nectarines! This open-faced sandwich can be a quick snack or a light lunch for a busy day. Although it may look fancy, it is extremely easy to prepare. Please do yourself a favor and treat yourself.
A twist on the classic and yummy goat-cheese stuffed dates, I used figs instead of dates to make this popular middle-eastern dish. The creaminess and tartness of the goat cheese contrasts the sweetness of the figs, and the herbs add an accent of color to the plate. I would recommend trying out different varieties of goat cheese with this recipe to see which one suits your taste since there are so many different types out there…but of course I used Trader Joe’s Herbed Chèvre! If you warm these up in the oven or on the stove top they taste even better 🙂