This was the year that I fell in love with figs. I made mixed fig jam, roasted grape balsamic and fig chutney, cinnamon fig jam and cheese-stuffed figs wrapped in bacon. Figs are the reason I have a little gathering of jars on my shelf—full of many different types of preserves (from figs to apple thyme jelly to spicy red pepper jelly…).
Dried figs—just one or two—are perfect sliced or chopped then plopped into a salad (yes craisins—you have been replaced) and yesterday I tossed a few dried fig bits into chicken salad for sandwiches (shredded roasted chicken, mayo, S&P, minced celery and 1-2 finely chopped figs).
Hats off to the California Fig Commission for delivering five flats of figs to my door.
I love serving these little figs as appetizers for guests. It is a great way to enjoy the figs from this season—with very little embellishment yet supporting roles provided by salty crispy bacon and bitter notes ushered in with blue cheese/goat cheese.
Stand figs upright, slice on X in the top, but don’t cut all the way through. Insert rounded tsp of cheese in middle of fig; push fig back into fig-like form and secure with bacon. I usually use prosciutto or pancetta. Oh, and these figs rally nicely on a skewer over the grill, under the broiler for a quick crisp—and I have even sauteed one or two for a quick breakfast bite. (Yes, you can prepare them and have them waiting for you in the fridge for 1-2 days).