Brie, Fig & Arugula Bites

I’ve spent the last week or so in a bit of a Food Blogging Rut. I am, in all honesty, inherently quite lazy, and lately the only thing I’ve been able to think about food-wise is what prepackaged jar of sauce I want to pour onto a bucket of pasta and inhale before I call it a night.

Hey, just because I co-run a food blog doesn’t mean I’m always in Martha Stewart-mode. I have definite ups and downs – one week I’ll cook like a fiend, one week I’ll guiltily buy a frozen pizza and eat the entire thing. That may or may not have already happened this week. No regrets.

During ruts like these it’s nice to have the occasional recipe that comes together in minutes, uses minimal ingredients and tastes amazing. This is definitely one of those recipes! I can make this while half asleep, dreaming about all the amazing food I want to make for the blog. My problem isn’t a lack of ideas but rather a lack of motivation. Make sense? L a z i n e s s.

“I want to make *insert awesome recipe here*. What do you mean I have to go grocery shopping? Well there’s no way that’s happening. I guess it’s peanut butter jelly time.”

I should probably stop admitting this about myself so I don’t tarnish Port and Fin’s reputation. I love food! I really do! I love baking/staging/photographing/writing these posts! But hey, I’m an average woman, just like the next, and I like to think that we all have low moments of eating frozen pizza, right off the baking sheet, over the sink. (Less dishes, amiright?)

So now that I’ve ruined any impression of me you may have had, let me talk about these brie, fig & arugula bites. The mixture of flavours in these tiny bites are amazing. Fig and brie are two things that are meant to be tasted together, and if you haven’t tried them, well, get on it. If the smell and taste of a sweet fig spread slathered on a warm piece of bread, topped with melty brie cheese and tangy greens doesn’t make your tastebuds sing then I don’t know what will.

Plus, considering how SIMPLE this is to throw together, it’s really quite impressive to serve to guests.

So for now I’ll leave you with this incredibly simple (yet delicious) recipe, and hopefully by my next post I’ll have snapped out of this rut and be roaring with food-blogger-motivation. Finn can rock your socks off tomorrow with one of her incredible posts! (no pressure Finn)