I love figs. I didn’t realize that I loved figs until I was well into my 30s, which makes the revelation all the more powerful and magical.
Recently, at the farmer’s market, I walked past a booth and literally stopped and did a double take. Arranged on a single, plain table were baskets upon baskets of figs. Nothing else. Just figs.
“You like figs?” he asked. I nodded. “You planning on cooking dinner tonight? ‘Cause these are ready to go. Tomorrow will be too late.” And that’s how I ended up with a pound of figs acting as the central element of that night’s dinner.
Since figs aren’t exactly a meal in and of themselves, I declared that this would be a tapas-style dinner night. My husband misunderstood and was both confused and deeply disappointed by the lack of toplessness at dinner. Can’t please everyone, I suppose.
As you can see in the photo, I served them with a crusty baguette, burrata caprese salad, thinly sliced leftover steak and grapes. It was more than enough food for the three of us.
How do you roast a fig? Easy. Fire up the broiler; the toaster oven can be used for this. Split the fig in two lengthwise. Arrange on a baking tray, cut side up. If you like, add a dollop of goat cheese (yum), or gorgonzola (double yum) to melt and caramelize under the broiler. Eat.
The Tiny Kitchen Assistant still doesn’t like figs. I don’t understand it, but I’ve come to accept it. The grownups, however, recognize them for the deliciousness that they are.