By Judi Gallagher –<\/p>\n
Figs are one of my favorite fruits\u2014and something I consider exceptionally luxurious. Juicy and flavorful, figs are just as happy taking center stage on your plate as they are playing a supporting role. For example, one of my favorite ways to serve figs is piled high with sliced prosciutto\u2014but I\u2019ll never say no to something like a fig, sausage and goat cheese pizza (recipe below!), either.<\/p>\n
In the grocery store, you\u2019ll find both fresh and dried figs\u2014and be careful about swapping one out for another in your recipes, because they have different flavors. Fresh figs are bright-flavored and lush, with a juicy, textured bite. Dried figs are also delicious, but their flavor is more winy and their texture much chewier.<\/p>\n
If you\u2019re shopping for fresh figs, choose unmarked fruit that give slightly when you push on them with your finger, but that aren\u2019t soft or mushy (no one likes a mushy fig!). And because they\u2019re so delicate\u2014and therefore highly perishable\u2014you\u2019ll want to store your fresh figs in the refrigerator, in a plastic container lined with paper towels and covered loosely with Saran wrap for no longer than three days.<\/p>\n
Below are two of my favorite fig recipes\u2014one exceptionally simple and one a little fancier. Whichever one you choose to make, I hope you love it!<\/p>\n
\nFresh Figs with Goat Cheese and Peppery Honey<\/b><\/p>\n
\u00bc cup honey (preferably local)<\/p>\n
\u00bd tsp. freshly ground black pepper<\/p>\n
12 fresh figs<\/p>\n
\u00bc cup soft fresh goat cheese<\/p>\n
Combine honey and pepper in a small pitcher; stir to blend. Starting at stem end, cut each fig into quarters, stopping half an inch from bottom to leave base intact. Gently press figs open. Spoon 1 teaspoon cheese into the center of each. Arrange figs on a platter, drizzle with peppered honey.<\/p>\n
Grilled Sausage and Fig Pizza <\/b><\/p>\n
1 lb. purchased fresh pizza dough (or make your own)<\/p>\n
5 Tbsp. pomegranate-cumin dressing, divided (recipe follows)<\/p>\n
1 cup coarsely grated Fontina cheese<\/p>\n
Fresh arugula<\/p>\n
Two grilled sausages, sliced 1\/3-inch thick<\/p>\n
6 fresh figs, quartered<\/p>\n
2 thin red onion slices, rings separated<\/p>\n
1 cup crumbled soft fresh goat cheese<\/p>\n
Pomegrante-Cumin Dressing<\/b><\/p>\n
7 \u00bd Tbsp. extra-virgin olive oil<\/p>\n
4 \u00bd Tbsp. white balsamic vinegar<\/p>\n
3 Tbsp. sliced fresh mint leaves<\/p>\n
1 \u00bd Tbsp. pomegranate molasses<\/p>\n
1 Tbsp. ground cumin<\/p>\n
6 Tbsp. minced shallots<\/p>\n
Whisk extra-virgin olive oil, white balsamic vinegar, mint leaves, pomegranate molasses and cumin in a bowl until combined. Mix in shallots, then season with salt and pepper.<\/p>\n
Prepare barbecue (medium-high heat). Halve dough; roll to 10-inch rounds. Brush tops with some of the dressing.<\/p>\n
Grill pizzas, seasoned side down, until golden on bottom, about four minutes. Turn pizzas over. Top with fontina, arugula, grilled sausage slices, figs and onions. Drizzle with more dressing. Cover; grill until Fontina melts and pizza is cooked through, about 4 minutes. Top with goat cheese; grill until goat cheese softens, about 1 minute more. Serve immediately.<\/p>\n
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By Judi Gallagher – Figs are one of my favorite fruits\u2014and something I consider exceptionally luxurious. Juicy and flavorful, figs … <\/p>\n