12 hours ago
Tuesday, August 10, 2010
I know you've been wondering "why hasn't she posted any fig recipes yet?".
If you are a regular reader of this blog, then you know about my obsession with fresh figs.
Unfortunately, they are only available for a short season in New Jersey for a few weeks in August and September.
I haven't been that excited about them lately, because they haven't been that good!
There is nothing worse than getting the fresh figs home only to find out they have no taste!
Good figs should be heavy and sticky, almost ready to burst.
They are a delicacy, and are best eaten right off the tree.
Their shelf life is very short, maybe 2 days on the counter before they start getting moldy, and 3 days, if you are lucky, in the fridge.
This week's fig recipe saved the bland tasting figs that I got stuck with.
Something about grilling the figs that brings out their sweetness.
Take skewers and thread them with fresh fig halves, wrap with a small piece of prosciutto, speck or Serrano ham, and tuck a fresh basil leaf inside.
Drizzle with olive oil and grill on medium heat for about a minute or so on each side.
Slide off the skewers and drizzle a small amount of balsamic vinegar on them while still warm.
These make an impressive appetizer and tomorrow I am going to put them on grilled pizza!
These were fantastic!