As you can see, I couldn’t not take a picture of this. Laziness and hunger almost took over, but one bite in and I came to my senses. I have to say, though, that I’m a bit conflicted with the looks of this one. On one hand, I can’t deny its beauty – the amazing ruby-pink starbursts with chocolate brown edges, all laminated in thick, glossy amber honey. Makes me want to go run out and buy brown suede boots and a rosy cashmere scarf for fall. On the other hand, there’s something a little gross about a fig up close – all the little seeds embedded in the ripe flesh, everything all mushy and pink – frankly, it makes me all too aware of the fact that fruit = edible ovary…or, as Jeffrey Steingarten says, “an ovary we eat for dessert.” Incidentally, a fig isn’t even a fruit, it’s actually a flower– but bottom line– the fig can look a bit gross.
In this case, I’ll conclude that it was more lovely than not. The snack toast you see above, as I’ll call it, was my answer to an early afternoon hunger pang. I spread a thin layer of peanut butter over a slice of whole grain toast, topped it with some fig medallions and drizzled over some honey. I wasn’t sure about combining figs with peanut butter, but figs have a creamy, mellow sweetness to them that is almost akin to a banana, which I frequently partner with peanut butter..and with the honey, it was divine. I just love the imperfect pattern of irregular circles, the jeweled tones, the nutty whole grains, just the wholesomeness of all the ingredients. It was a chic little snack… it was like PB&J 2.0.