Honey-and-cheese stuffed figs

This oh-so-simple appetizer showcases how a handful of ingredients can come together to make something enchanting. The goat cheese-ricotta mixture provides a tangy, creamy contrast to the lusciously sweet figs and honey. Make this dish when figs are at their peak, which thankfully comes twice a year when they’re harvested in early summer and late summer to early fall. The seasons are short, though, so grab them while you can. Look for fruit that’s soft and plump, and then use it within a few days of buying it. They are delicate, so rinse them with cool water and then gently pat them dry before eating them or cooking with them.