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Recipes & Entertaining Ideas

Filtering by Tag: Farmers Markets

Warm Figs with Goat Cheese

Marc J. Sievers

Fresh figs are such a luxury this time of year!  Their normal season begins the first few weeks of June, then they come back to greet us from August through October.  While you can certainly find dried figs year round—they are fabulous to serve with cheeses, in pastas, or just eaten right from the container—fresh figs add such an elegant touch to a party.

In the past, I have written a few recipes using these luscious fruits, but my Warm Figs with Goat Cheese may just become your new favorite way to enjoy fresh figs this time of year!  How can you go wrong with fresh figs drizzled in earthy honey, rosemary, pistachios, and goat cheese?  The aromatic and savory rosemary adds a bit of an autumnal vibe, perfect for the start of this transitional time of year. 

Presentation is very casual as guests can literally spoon the warm figs onto slices of toasted bread.  Or, serve as a salad!  Best of all, you can assemble this dish one hour head of time and allow it to sit at room temperature (no need to take up precious fridge space).  Add the pistachios just before you are ready to bake and then bake as your guests arrive and are greeted by a fabulous and sophisticated aroma that will surely get them excited for what’s to come.

I like to bake and serve this dish in a cast iron skillet or pie plate—from oven to table!  Summer coming to an end isn’t so bad after all!  This is only the beginning of the fabulous fruits of Fall!

Warm Figs with Goat Cheese

Ingredients (serves 6 as an hors d’oeuvre, 4 as salad course)

  • Fresh Figs – 1 pint, stems removed and cut in half

  • Honey – 1/3 cup

  • Rosemary – ¾ teaspoon, finely minced

  • Goat Cheese – 3 ounces, at room temperature

  • Pistachios – ¼ cup, roughly chopped

  • Black Pepper – ½ teaspoon, freshly cracked

  • Sea Salt – ¼ teaspoon

  • *Baguette or crackers for serving as a hors d’oeuvre

  • *Arugula for serving as a salad


  1. Preheat the oven to 400 degrees F.

  2. Arrange the figs cut side up in a single layer in an oven proof dish or cast iron skillet.

  3. Drizzle the honey over the figs and sprinkle evenly with the pistachios, rosemary, salt, and pepper. Crumble the goat cheese evenly over top.

  4. Bake for 5 minutes, or until the cheese begins to soften.

  5. Remove from the oven and allow to cool for 10 minutes before serving.

As an hors d’oeuvre – allow guests to spoon the warm figs onto toasted slices of baguette or simple crackers.

As a salad – arrange handfuls of washed arugula onto salad plates (or onto a large platter for family style) and top with the warm figs.  The honey and natural juices from the figs will act as the vinaigrette.

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Radish Tartine

Marc J. Sievers

All over Paris, there are tartines on almost every menu – from little bistros, patisseries, and even some of the more elegant hotel bars.  Some were very complex with layered ingredients, while others were as simple as homemade butter and luscious fig jam.  A tartine is essentially an open face sandwich using hearty crusty bread like a French Boule.  They can be served warm or room temperature, sweet or savory, and the possibilities of flavor combinations and layering are endless!

My Radish Tartine—inspired by a recent trip to Paris farmers markets—is a perfect combination of spicy radishes, fresh herbs, delicate butter, crunchy bread, and it finishes with a bright lemony freshness.  This elegant yet rustic tartine is perfect for cocktail hour when cut into bite-sized pieces, and is fabulous with a glass of dry Champagne.  If you add a simple pile of dressed greens and a cup of homemade soup, a tartine becomes a lighter lunch or even a casual dinner.  While there are no official rules as to what a tartine can be topped with, my rule (and as the French!) is it must be made with fabulous bread and butter!

Radish Tartine

Ingredients (serves 4)

  • Butter – 4 tablespoons, unsalted, at room temperature (European-style recommended)

  • Chives – 1 tablespoon, fresh, finely chopped

  • Dill – 1 tablespoon, fresh, finely minced

  • Lemon Zest – ½ teaspoon

  • Sea Salt – ¼ teaspoon

  • Black Pepper – ¼ teaspoon, freshly cracked

  • Honey – 2 teaspoons

  • Radishes – 1 1/3 cups, diced ¼-inch

  • French Boule – 4 large slices (you can also use Sourdough, Wheat, or Tuscan Pane)


  1. In a small bowl, add the butter, chives, dill, lemon zest, sea salt, black pepper, and honey. Mix together until fully incorporated. Set aside.

  2. Next, toast the bread slices in a toaster until lightly golden brown.

  3. While the toast is still warm, spread the butter mixture evenly onto each slice and arrange 1/3 cup of diced radish on top of each slice. Sprinkle with more sea salt and black pepper to taste.

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