This week’s recipe brought to you by PUPPIES AND BRUNCH .
I’m going to preface this with the fact that I am now a big fan of figs. But that hasn’t always been the case. When I was a kid figs FREAKED me out. I wouldn’t even eat a Fig Newton. They looked more like monsters to me than a fruit. I had a roommate in college that used to eat dried figs like they were Cheez-its and they looked shriveled and unappealing and just furthered my childhood fear. I don’t think I had actually tasted a fig until about 3 years ago. And boy am I glad I did! I’m still not a Fig Newton fan, but like I said-  I am an adamant fig lover these days! They’re so versatile that you can use them in almost anything. They easily lend themselves to sweet and savory dishes, so there’s really no excuse not to love them! If you’re not a believer yet, I’ve got two fig recipes that will change your mind- I guarantee it.
The first recipe is an open faced sandwich, or a tartine, that has become one of my go-to lunches. It’s so easy to throw together and I end up feeling like I’m somewhere in Europe while eating it. Give it a try and you’ll see what I mean.
Toasted Ciabatta with Goat Cheese, Figs, and Prosciutto
INGREDIENTS
- 1 (1 inch thick) slice of ciabatta bread
- 2 oz. goat cheese, room temperature
- 2 thin slices prosciutto
- 1 ripe fig, sliced
- Honey for drizzling (optional)
DIRECTIONS
- Lightly toast ciabatta bread until golden brown but not crunchy
- Spread with goat cheese
- Top with sliced figs and prosciutto
- Drizzle with honey if desired
Rosemary Roasted Figs
This recipe is the perfect accompaniment to a cheese plate. I love serving these rosemary roasted figs with with baked brie or goat cheese. But don’t forget the Raincoast Crisps from D&D! Hands down my favorite cracker for this fig/cheese combo.
INGREDIENTS
- 5 ripe figs
- 1 Tbsp. light brown sugar
- ½ tsp. Cinnamon
- 3 rosemary sprigs
- 1 ½ Tbsp. honey
- ¼ tsp. Flake salt
DIRECTIONS
- Pre-heat oven to 350 degrees F
- Cut figs into quarters and place in a rimmed baking dish
- Toss figs with brown sugar and cinnamon
- Place rosemary sprigs evenly throughout the baking dish
- Roast for 40 minutes
- Drizzle with honey and sprinkle with salt
- Let cool for 10 minutes
Adapted from Give Recipe
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Kate Day of puppiesandbrunch.com
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Kate was born and raised in Atlanta, GA and is a recent addition to the Queen City. When she’s not in the kitchen experimenting, you can find her cuddled up with a cookbook and her loyal pup, Tuck. To see more of what she’s cooking up- check out her Instagram or visit puppiesandbrunch.com
