Tag: figs

Appetizers · Do-ahead · Meat

My roasted fig, prosciutto and blue cheese baguette

Belinda

This is fantastic with such an orgy of flavors and textures in the mouth.
Very simple, but make sure your ingredients are the best you can find.

1 French baguette
2 packs Italian thinly sliced prosciuto (Spend the money on the genuine Italian made prosciutto, not some trader Joes or any other store “knock-off)
6 oz St Agur, cheese, Gorgonzola or Roquefort, softened at room temperature.
8 fresh ripe figs
Raw or brown sugar to sprinkle on the figs

Preheat the oven to 400 degrees

Slice the French baguette diagonally, wiping each side with a little olive oil and roast on a baking sheet till crisp. Turn halfway through the roasting. Be careful they don’t burn. Remove from the oven and set aside.

Lay the thin slices of prosciutto on a baking sheet topped with either a silicone mat or a piece of baking parchment. Roast at 400 degrees for about 6 – 8 minutes till the pieces are really crisp. Remove and set aside.

Slice each fig into 3 slices and set aside.

Set up your station and on another lined baking sheet, place the roasted slices of baguette, break up the slices of prosciutto and lay them over the slices of bread, then add the fig slices to the prosciutto. Sprinkle the fig slices with the sugar, keeping the sugared side facing upwards. Top the figs with generous slices of blue cheese.
Roast at 400 degrees for 5 – 7 minutes till the cheese is well melted and the figs are heated through.

Serve with lots of napkins!!

Dessert · Do-ahead · Gluten Free · Vegan

Dried figs pickled in port and whisky

Belinda

I have a jar of these sitting in my pantry and even when I first put them into the jar, they smelled incredible. Can’t wait to have them with a dollop of creme fraiche or icecream

Makes about 3 cups

1 cup water
1/2 cup red wine vinegar
1 cup brown sugar
1/2 tsp sea salt
1 cinnamon stick
1 tbsp pickling spices (mixed whole spices)
1lb dried figs, halved
2-3 tbsp whisky
1 cup port

Combine the water, red wine vinegar, sugar, salt and spices in a saucepan and bring to the boil, stirring until the sugar dissolves.
Reduce the heat and simmer gently for 5 minutes, then add the figs and simmer for another 20 minutes.
Transfer to a bowl and cover with plastic wrap. Leave to stand for 24 hours.
Drain the figs and reserve the syrup
Sprinkle the figs with the whisky and pack into a sterilized wide-mouthed jar. Add the port to the reserved syrup, bring to the boil then simmer for 5 minutes.
Pour this hot mixture over the figs to cover.
Seal the jar and store in a cool dark place for 1 month to mature (yeah baby!) before using.
Enjoy!!!