Fresh Figs With Labneh and Carob Molasses

This dessert is a seasonal special at Beit Rima in San Francisco. It's a simple dish, but striking: a geometric bloom of fresh figs laid atop a layer of labneh and topped with carob molasses, olive oil, toasted sesame seeds and hazelnuts, and a shower of black pepper. "This is a dish we do every year when figs are in season, using figs from a local farm with amazing 30-year-old organic fig trees," says Samir Mogannam, chef and owner of Beit Rima. "Our customers go crazy for this dish every summer. It never gets old. It can be eaten as an appetizer, cheese plate, or dessert." Each bite combines a gentle sweetness from the figs glossed in molasses; a floral, creamy freshness from the olive oil and labneh; and a playground of different textures. Carob molasses is a staple Middle Eastern ingredient—it's a dark, thick, sweet syrup with a subtle chocolate flavor. The final dish is an intoxicating combination of olive oil, figs, and carob, all produce that grows on trees in the Levant.