20 servings

Serve with crackers or toasts.

1 cup chopped dried figs

1/3 cup water

1/3 cup chopped pitted black olives

2 tablespoons olive oil

1 tablespoon red wine vinegar

1 ½ teaspoons chopped thyme leaves

1/2 cup chopped toasted pecans

1/2 tablespoon chopped green olives (optional)

Salt

Freshly ground black pepper

Two 5.5-ounce logs soft goat cheese, cut crosswise into 1/2-inch-thick rounds

Cover the figs with the water in a heavy medium saucepan over medium-high heat. Heat to just below a boil and cook until the figs are soft and the water has nearly evaporated, adjusting the heat so the water is bubbling gently, about seven minutes.

Use a slotted spoon to transfer the figs to a medium bowl. Stir in the black olives, oil, vinegar, thyme, pecans and the green olives, if using. Season with salt and pepper to taste.

Spoon the fig mixture onto a small platter and add rounds of the goat cheese.

Nutrition per serving: 90 calories, 3 g protein, 5 g carbohydrates, 7 g fat, 3 g saturated fat, 5 mg cholesterol, 80 mg sodium, 1 g dietary fiber, 4 g sugar

Adapted from "Mastering the Art of Southern Cooking," by Nathalie Dupree and Cynthia Graubart