Friday, August 27, 2010

To Do: Fig Season

















These beautiful black mission figs have been in my breakfast cereal all week. They're one of my favorite late summer treats. I wish I knew of a hidden fig tree where I could pick them instead of paying outrageous prices at the market.

Have you tried them stuffed with goat cheese and baked? Or wrapped in prosciutto with camembert inside? Yum.

6 comments:

{lovely little things} said...

Love figs, with a great gorgonzola cheese! YUM!

Leslie Mountain Dragonfly said...

Just got a few pounds of figs in my CSA this morning! I have never eaten a fig before... think I might try the prosciutto recipe.

Rachel said...

Had them at Campanile last week (they had just gotten them in!).

It was an open faced sandwich - a perfect crostini topped with thin sevilla ham and shaved manchego cheese, with slices of the black mission figs on top, drizzled with a minty pesto. Out of this world.

Ellen said...

Puff pastry in a muffin pan, filled with a dollop of goat's cheese and covered in a pool of fig compote. Bake until caramelized... delightful. My husband and I ate that and wine for dinner last week and it was outstanding.

Anonymous said...

Odd, in Phoenix, my fig tree finished bearing two weeks ago. I'm going to try ot the baked figs tho. I usually make fig preserves.

Cynthia said...

I like to saute figs (or maybe it's closer to poaching) in balsamic vinegar. Amazing with some goat cheese and proscuitto on crackers or toasts.