Figs. Throughout my website and on my logo you may notice the recurring symbol of a fig leaf. Fresh figs have always been a favorite fruit of mine, and I have even gone as far as to jokingly call them my “spirit fruit.”
Spending the summer of 2008 in Israel was one of the most influential times of my life, for so many reasons – one of them being surrounded by the most incredible ingredients. Fresh fruit trees shade park benches and bus stops so it is not uncommon to pick a perfectly ripe fig and enjoy it at its peak still warm from the mediterranean sun. These ancient fruits are most commonly seen in their dried form, which while are still tasty, do not compare to the sweet, floral, and luscious qualities of fresh figs. Fig season is June through early fall so get them while you can. When picking them, look for plump and tender figs that are heavy for their size and smell of honey. Just be sure they are not sticky, this is an indication of over-ripeness. Perfectly ripe figs need not be fiddled with too much, as they should be enjoyed as is. With this said, they pair beautifully with bleu, goat, and soft cheeses, nuts, honey, balsamic, cured meats, and in salads. This simple recipe of honeyed figs with speck and gorgonzola is a perfect first bite.
Honeyed Figs with Speck and Gorgonzola
When it’s too hot to cook but you want to throw something together to enjoy with a glass of wine try this simple and sexy appetizer.
- Fresh figs
- Speck or prosciutto, shaved thin
- Gorgonzola cheese
- Freshly cracked pepper
Halve figs lengthwise, drizzle with honey, layer with folded slice of speck, top with gorgonzola and fresh pepper. Pour yourself a glass or two of wine (I recommend a nice Shiraz) and enjoy!