Fresh Figs Marinated in Sherry With Aged Goat Cheese and Basil

Ambrosial! Use the highest quality sweet sherry and sherry vinegar you can lay your hands on. The recommended goat cheese is Monte Enebro, or Humboldt Fog, but it would also work well with a fresh goat cheese if necessary. I used a goat gouda. The cooking time is marination time. From Pinxtos; Small Plates in the Basque Tradition, by Gerald Hirigoyen.

• Ready In: 1 hr 10 mins
• Serves: 4
• Yields: 4 tiny open-faced sandwiches

Ingredients

• 4  ripe but firm figs
• 1  teaspoon sherry wine vinegar
• 1  teaspoon  pedro ximenez sweet sherry
•  fresh ground black pepper
• 4  slices  rustic  whole wheat bread, sliced 3/4 inch thick
• 2 -4  ounces  aged  goat cheese, softened at room temperature
• 1  tablespoon fresh basil leaf, slivered

Directions

1. Cut off the stem of each fig and slice each fig 1/4 inch thick. Lay the slices in a single layer on a plate.
2. Mix the sherry and vinegar together in a small bowl and brush or spoon onto the fig slices, then sprinkle with black pepper. Let figs marinate at room temperature for one hour.
3. To serve, lightly toast the bread. Spread one side of each slice generously with the goat cheese. Divide the fig slices evenly among the bread slices, arranging them on top of the goat cheese. Sprinkle with basil.