The figs are finally ripening on the trees in our backyard. Tiny, purple -green black mission figs come first. They are small and sweet and, if the squirrels or birds don't get to them first, there is enough for a daily dose of nature's sweetness for several weeks.
One of my favorite ways to eat figs is right off the tree. I like to slice them in half and pair them with a wedge of Rogue River blue cheese and a scoop of Savannah Bee honeycomb. Serve with toasted baguette slices.
They won't be in season for long- so enjoy them while they are sweet and ripe.
Other ways to enjoy figs:
* Roast figs in the oven. Drizzle with Italian chestnut honey. Serve with grilled pork tenderloin or sauteed foie gras.
* Slice figs, toast Marcona almonds, and serve with baked brie.
* Wrap with pancetta, brush with oil and cook on the grill. Serve on the side or stuffed with grilled quail.
* Top a pizza or make a panini with fresh figs, gorgonzola and proscuitto
Buon appetito!
copyright 2009 Alisa Barry
2 comments:
How lucky are you that you have fresh figs in your back yard? The mention of the figs and the blue cheese makes my mouth water. And the prosciutto and the honey....
i love figs, sliced, slightly warmed with mozzerella, lavender and crusty bread. and, of course, a glass of wine! thanks for the reminder. cheers!
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