The Black Mission figs have arrived.
My husband came home with a box of them yesterday and I've already had a couple plain. Tonight I'm planning to halve them, put into a shallow casserole dish and top with Roquefort, cubed Proscuitto and some chopped walnuts then broil until brown and bubbly. What's your favorite way to use figs?
At first, I stick a dot of cheese inside (gorgonzola, feta, jarlsberg, doesn't matter), wrap in a piece of proscuitto and grill til the meat crisps. Then serve drizzled with balsamic and black pepper. When I get tired of that, I make fig tapenade which I can freeze if I end up with too much.
I probably got this recipe here, although I've embellished it over time:
1.5 cups fresh figs (and a couple of plums too if you can get locally, that really makes it)
1/4 cup dried apricots
toasted pignolia, to taste
1/2 cup pitted Kalamata olives
Tbsp each: Balsamic vinegar, lemon juice
a dab of dijon
2 Tbsp olive oil
Tbsp capers, maybe some anchovy too?
1.5 Tbsp fresh thyme
garlic (I just use a sprinkle of dried myself) and some salt and pepper
Mix in food processor. Serve on toast points, preferably with some crumbled cheese beneath. Freezes very well.
Happy, happy, joy, joy!
Caramelized in a pan with a bit of sweet butter, brandy and finish with chunks of blue cheese or ashed goat cheese over dry toast points.