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.
Results
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.
Tags: appetizer, broiler, figs, fruit, goat cheese, gorgonzola, oven, Recipe, side dish, toaster oven
Wowsers. That all looks and sounds delicious.
Sorry to hear about your hubs being bummed about the lack of toplessness, but that’s hilarious!
I wondered why he seemed so unusually interested in dinner. 😉