In-Season Fig Baguette

20240902 #breakfastdiary 1167, 22°C/cloudy, 20 min/exercise (M) Fig season must be winding down — a box that was around 10,000 won has dropped to about 7,000. Makes me think about what the season does, and the part time plays (Kim Ae-ran). Eating this on an empty stomach would spike your blood sugar, so I had a piece of cabbage beforehand. You'll need figs, baguette, and cream cheese, ricotta, or burrata. A little honey too, if you like. Split the baguette in half, brush with olive oil, and toast in a pan — crisp outside, soft inside. Spread on cream cheese and top with sliced figs. I cut them into wedges for the texture, but that doesn't leave much on top — better to slice them thin and pile them on generously. Finish with a little honey.

- 1 piece small baguette - 2 figs - 2T cream cheese - 1T honey

1. Brush the baguette with olive oil and toast both sides in a pan until crisp. 2. Cut the in-season figs into wedges. 3. Spread the toasted baguette from step 1 generously with cream cheese. 4. Top the cream-cheese baguette with the wedge-cut figs from step 2 and a little honey.