As I have mentioned in previous posts, living in the country certainly has its perks. Locally grown and raised food is easy to get your hands on. It’s easy to feel spoiled. There are certain things, however, that seldom cross your path.
I was recently on auto pilot in the local grocery store in search for ideas for dinner. It had been a crazy busy weekend and my brain was fried. I was browsing through the produce section waiting for something to jump out at me. The corner of my eye caught it first and I instantly woke up from my haze. I turned towards these drop shaped, dark purple/black/green beauties. I stood, for a second, contemplating not whether I would grab some or not but rather how many. All of them? There were quite a few on display. While carefully placing them in a paper bag I opted for ten. The rest I left for others, most likely equally surprised.
I have to admit, I forgot all about dinner. Back home I happily presented Bruno with the paper bag. His eyes lit up and he devoured one before I had even time to blink. “Nom nom”, his lips smacked and down went the last bite of this perfectly ripe, fresh fig.
– The savoury fig comes with a dollop of goat cheese/devon cream wrapped in prosciutto. Balsamic vinegar glaze and chopped walnuts adds so many subtle layers while the fig is still in focus.
– The sweet bite is accompanied by a ball of marzipan, a drizzle of honey and a sprinkle of chili pepper. Finish it off with a mint leaf.
– Serving fresh figs on your cheese tray is a great classic. You can’t really go wrong. No explanation needed.
A glass of our Sparkling Golden Russet apple cider or Pinot Noir goes beautifully with either one of these fig options!
1/4 cup goat cheese
1 tbsp Devon cream
5 fresh figs
5 slices prosciutto
Balsamic vinegar glaze
In a small bowl, mix together goat cheese and cream.
Cut the figs and prosciutto in half, lengthwise.
Place a small dollop of the cheese mixture on top of each fig. Wrap in prosciutto and attach with a skewer. Decorate with a couple of pieces of walnut and a drop (you don’t need much) of glaze. Makes 10 pieces
5 fresh figs
Marzipan, room temperature
Fresh mint leaves
Cut the figs in half, lengthwise.
Roll small balls (about the size of a large chick pea) of marzipan.
Place marzipan ball on top of the fig, then drizzle with honey.
Sprinkle with chili pepper and decorate with a mint leaf. Makes 10 pieces
Figs and Cheese
Simply cut fresh figs in quarters and add to your favourite cheese board. No further instructions needed.