As promised, it’s Fig-A-Palooza this week at J. Peterson Garden Design! The Davis/Peterson household is fortunate to have a huge fig tree in the back yard, and this year we’re having a bumper crop. We have a deal with the back yard wildlife, though–they get the fruit on top of the tree, and we get anything we can reach with a 4′ ladder. And it’s a lot, let me tell you! So I’ve been digging out fig recipes and making trips to Central Market to get tasty ingredients to make them.
First up? The classic Figs with Goat Cheese & Prosciutto! It’s apparently a classic because I saw this recipe or a variation of it a lot when looking around online, so I thought I should start with that. Yum-MEEEE! Here’s what you need:
As many figs as you need for appetizers for your crowd
Honey or Agave nectar
- Wash and dry the figs
- Put a piece of foil on a baking sheet
- Cut the stems off the end, and then make an X cut about halfway down each fig
- Insert goat cheese (about 1/2 t. depending upon the size of your figs) into the cut
- Wrap each fig with a strip of prosciutto–I tore each piece of prosciutto in half lengthwise
- Drizzle with honey or agave nectar
- Broil in the oven for just a couple minutes. I mean it–like, 3 minutes or it’ll burn. You just want to start melting the cheese and browning the prosciutto on the top.
And that’s it!
Every day this week, I’ll be highlighting a different fig recipe that I’ve tried–check back in if you’re up to your eyeballs in figs and don’t know what to do with them. And I’ll also let you know what recipe we tried that was a bit of a bomb on Friday! Until then, go forth and pick figs!