Slathering ripe goat cheese on top of a large, juicy tomato and adding dried figs, honey, and walnuts into the mix? Yeah, it doesn't take rocket science to work out that that's going to be a hot mess of deliciousness. Of all the tapas I tasted at the new 1252 Tapas in Uptown Park, including thick, crunchy croquetas and shrimp sauteed in a spicy tomato-based diablo sauce, the queso de cabra con nuez was the best.
I feel a little like Joey on Friends as he explained the appeal of Rachel's inadvertent mixture of an English trifle and a Shepherd's pie: "What’s not to like? Custard? Good. Jam? Good. Meat? Gooooood."
Except in this case we're talking about a mild and juicy freshness from the tomato, a bright creaminess from the goat cheese, the rich, earthy sweetness of figs, the nutty crunch of the walnuts, plus chives to add a hint of bitterness and the pure joy of a little honey on top.
Yeah, "gooooood" is a pretty good way to describe it.