How to turn early Autumn’s succulent figs into a scrumptious appetizer in just a few minutes? First, choose the best looking medium-firm ripe figs, wash them, remove the stems and cut them in half from top to bottom. Arrange them on a platter and top each one with a dollop of creamy goat cheese.
In a non-stick skillet, warm up as many pecans as necessary, and toast them over low-medium flame. Add several tablespoons of your favorite raw honey and a heavy dusting of cayenne pepper. Stir to blend well. As the honey begins to melt, squeeze some balsamic glaze on the pecans and continue to stir (I used a berries-flavored glaze). The mixture will quickly become gooey and fragrant; that’s when it’s ready to be poured or spooned over the figs.
Squirt some of the balsamic glaze on the platter and over the figs for decoration, and top with a handful of coarsely chopped fresh mint leaves. Serve warm as an appetizer, although this could easily double as a dessert.