Fig and goat cheese appetizer spread.

Peggy Lampman | Contributor

Sorry guys, but "girls' night out" is my favorite evening of the week . On these nights my husband may eat cereal for dinner but he appreciates that an evening I spend sampling finger foods, sipping wine and yacking with my friends does wonders for my temperament: A happy Peggy is a happy Richard.

There are just some things that my friends and I are fascinated by that make his eyes glaze over. Richard didn't notice my new boots or even care about the deal I got for them. The fact that Margaret Atwood just published a new novel did not send him scurrying to Borders. Likewise, when I told him I only spent 15 minutes making this fresh fig and goat cheese appetizer, he wondered how it could possibly taste good.

My buddies will immediately compliment my new boots, enjoy sharing opinions about Atwood's "The Year of the Flood," and will certainly applaud my kitchen efficiencies. Tonight's simple appetizer, in particular, is sure to garner great respect in their eyes.

I spotted the fresh figs while looking for divine inspiration at Fresh Seasons Market on Stadium and Liberty. Shopping for dinner can be a draining experience but the owners of this little gem, Lynda and Ben Stahl, have created an oasis that encourages me to linger, often inspiring my next menu.

Figs are in season now and if you haven't tried them, now is your chance. They are one the most luscious and sensual fruits I've ever tasted. I've seen a splash of black mission figs at Fresh Seasons, Plum Market and Whole Foods. I applaud any grocer who carries them as they are quite delicate, perishable and basically a produce margin zapper. So thanks, brave grocers, for indulging us fig lovers! Look for figs that are soft to the touch without any sour smell. If only firmer figs can be found, let them ripen at room temperature.

This goat cheese spread may be made 24 hours in advance; note the flavor of the rosemary becomes more pronounced if made ahead. I love fresh figs in tossed salads, wrapped in proscuitto and served with creamy blue cheese, mixed with mascarpone and hazelnuts...and the recipe I made below, for my beloved girlfriends.

Yield: Finger Food for 6-10 (depending on other appetizers served) Time: 15 minutes Cost: about $8

Ingredients

10-12 ounces soft goat cheese, room temperature 1/4 cup orange juice 2-3 tablespoons honey 1-2 teaspoons minced fresh rosemary, plus additional sprigs for garnish, if desired 1 heaping pint figs*, quartered or halved depending on size

*I used about 16 black mission figs

Directions

1. In a food processor or with a fork, cream together the goat cheese, 1 teaspoon rosemary and 2 tablespoons of the honey. Add orange juice, a little at a time until the desired dipping consistency is achieved. Taste and add additional rosemary, if desired.

2. Place the goat cheese in a bowl in the center of a plate. Halve or quarter figs and arrange around the cheese for dipping.