We love of a schmear of goat cheese, but any spreadable cheese will work.  Try Boursin or a triple cream Brie.

Total time: 30 min.

• 1/4 cup all-purpose flour
• 1-1/2 tsp baking powder
• 1 tsp sugar
• 1/4 tsp salt
• 1 cup boiling water
• 1 cup yellow cornmeal
• 1 Tbsp butter, melted
• 1 slightly beaten egg
• Milk (optional)
• Goat cheese or Quark (European-style fresh cheese)
• 1 batch Berry-Fig Chutney
• Fresh blueberries, blackberries, and/or mint leaves

1. In a small bowl, combine flour, baking powder, sugar, and salt, set aside.
2. In a medium bowl, whisk boiling water into cornmeal.  Whisk in melted butter until smooth; whisk in egg.  Add flour mixture and whisk just until combined.  If necessary, whisk in milk (up to 4 Tbsp) to thin batter.
3. Heat a greased griddle or skillet over medium heat.  Drop rounded tablespoons of batter onto griddle.  Cook 2 to 3 minutes or until golden brown, turning once.  Transfer to a platter.  Cover; keep warm.  Repeat with remaining batter.  Top with cheese, Berry-Fig Chutney, berries, and mint.  Makes 16 cakes.

Berry-Fig Chutney

In a medium saucepan, combine 2 cups blueberries and/or blackberries, 3 Tbsp balsamic vinegar, 1/2 cup finely chopped dried figs, 1/2 cup finely chopped red onion, 1 Tbsp honey, and 3 sprigs fresh thyme.  Bring to boiling; reduce heat.  Simmer uncovered, 8-10 minutes or until thickened, stirring occasionally.  Remove from heat, stir in 1/2 cup fresh blackberries and/or blueberries.  Cool.  Remove; discard thyme stems.  Makes 2 cups.