One of my favorite Montana summer traditions is packing a picnic of cheeses, salamette, paleo/raw crackers, veggies and dragging my family out to Shakespeare in the Parks. We have been doing this as long as I can remember, as we used to attend the plays in Townsend where I grew up every year.
In fact this year, Shakespeare in the Parks are celebrating their 40th season! And it has been Free EVERY SUMMER! How cool is that!?!
Since we have lived in Bozeman, my dad and his fiancé have been accompanying us, and each year, we are astonished with the wonderful performance! This year was no exception. This is one family tradition that we will keep until I croak. The grandparents loved the play almost as much as they loved cuddling with the baby.
This year I picked up some beautiful black mission figs at our local food co-op, and happened to have some local goat’s milk ricotta at home, so I slapped together these figs to take to the show, and I have to say, this was my favorite thing about the whole meal. Sweet, salty, and crunchy with just a hint of fresh thyme and honey.
Serve these at your next dinner party, and be ready to amaze!
- 6 fresh black mission figs
- goat milk ricotta or chevre
- 12 walnut halves, shelled
- a sprig of fresh thyme and a drizzle of raw local honey
- Cut the figs in half and spread each half with goat cheese. Top each fig with a shelled walnut half, a sprig of fresh thyme and a drizzle of raw local honey.