City Palate

The Entertaining Issue - November December 2017

6 Quick Ways with Figs
Sep/Oct 2008

1. Cut small slits into the sides of fresh figs and press blue cheese, gorgonzola or Manchego cheese into the slits. Wrap each fig in a thin slice of prosciutto and roast at 400°F for about 15 minutes, until the prosciutto has “shrink-wrapped” the fig and the cheese has melted.

2. Drizzle halved fresh figs with honey, add a grind of black pepper and roast at 400°F for 20 minutes. Serve on a cheese platter with chèvre and a small pile of toasted walnuts.

3. Add raw or roasted, halved fresh figs to a salad made with greens, prosciutto or serrano ham, and crumbled chèvre or Manchego. Dress with balsamic vinaigrette.

4. My mom’s favourite do-it-yourself appetizer: arrange a platter with small romaine leaves, curls of Parmesan, strips of roasted red pepper and slices of fresh or dried figs. Instruct guests to take a lettuce leaf and pile a bit of each of the other ingredients on the middle of it, wrap and eat.

5. To make fig jam, simmer 3 pounds fresh, stemmed figs with ½ to 1 cup of sugar (according to taste) and ¼ cup of orange juice, port or water. Cook, mashing with a potato masher or fork, until thick and jam-like. If you like, add a sprig of rosemary to the jam as it cooks, then remove it when the jam is cool.

6. Thread fresh fig halves onto skewers with chunks of pork tenderloin and purple onion; brush with olive oil and grill. Serve over couscous.