Goat Cheese and Fig Quick Bread Recipe – NYT Cooking

Here’s a recipe from France, where savory loaf cakes are often served with drinks before dinner This one started with bits of goat cheese and snips of dried figs, and then moved closer and closer to the Mediterranean It’s got fruity olive oil, a handful of parsley (for brightness), a little rosemary and thyme (to set the mood and further establish the locale), some honey (always good with goat cheese) and scrapings of clementine zest (for surprise)