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Posts Tagged ‘baked figs’

Christy, my sister-in-law in LA, has a fig tree in her front yard.

She knows about ours in the courtyard.

It being the fig season–both sides of the Atlantic–she went looking for a fig recipe book.

She found Marie Simmons’ delightfully titled Fig Heaven and very kindly sent me a copy.

Our fig is laden down with fruit that plop regularly onto the thin plastic sheet we have put down to ease the labour of the daily clear-up.

What to do with all the figs? no good giving them to neighbors–they already have at least one tree and are thinking the same thing.

This idea shot out of the book at me; it’s a nice variant on the melon/fig and parma ham summer stand-by starter.

We served two figs each on a small bed of the ubiquitous rocket/arugula to lunch guests on Sunday.

for 4

8 figs–any type

8 thin slices of proscuitto

goat’s cheese (chevre)–divided into 8 pieces

olive oil and balsamic vinegar for drizzling and sprinkling

a handful of rocket/arugula

set the oven at 230C/500F

  • Make a small incision across the top of the fig with a knife.

  • Carefully pull a fig apart at the top making enough room to insert the small piece of cheese.

  • Repeat this with the rest of the figs.

  • Wrap a slice of prosciutto round the fig and secure it with a couple of cocktail sticks.

  • Repeat this with the rest of the figs.

  • Cover a shallow oven tray with foil and brush it with oil.
  • Place the figs on it and drizzle a little olive oil over each.
  • Scrunch together the other prosciutto slices into individual piles and place on the tray.
  • Bake in the hot oven for 10/15 minutes–the prosciutto should have a crispiness.

  • Serve on a few rocket/arugula spears over which you have sprinkled a little balsamic vinegar and olive oil.

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