Figs!!!

As I was thinking about writing this post, I realized that it was going to be one of those with a lot of 'asides', or comments and tangents off the main topic. Take the title -- originally I was going to call this post "Best Fall Entrée Ever!", but changed it when I realized that it could be confusing. That's because here the entrée (literally it means "entry") is the first course of a meal, while in the States the entree is the main course. As such, laid out like a word problem: Entrée is to appetizer as plat is to entree.

Aside to the aside -- Really, the title debate is a bit moot because these figs are sooooo good that I have actually eaten them as my whole meal before. Regardless, the title is "Figs!!!" because that is the actual subject.

This time of year, the fresh markets (and some of the supermarkets too) carry gorgeous fresh figs. Having before primarily known the fig in its Newton form, of which I am decidedly NOT a fan, I was surprised to discover that I LOVE the taste and texture of a perfectly ripe fresh fig. For a few weeks in the fall I use them all over my cooking repertoire -- sliced thin in green salads; tossed with plums, honey, and balsamic for a delicious fruit salad; even diced and mixed with plain yogurt for breakfast. However, la pièce de résistance of my fig dishes is something so good that Troy and I recently named it: 'Cadeaux des Figues', basically 'Fig Presents' because they are like little wrapped gifts (though it sounds much better in French. And, yes, we wax poetic about food now and again. The pleasures of the table are manifold, and we are truly blessed with the privilege of enjoying them.) Anyway, this delectable dish can be served as either a first course or as a light main course if accompanied by a salad and bread.

I owe a big thanks to my friend Cornelle who gave me the original recipe from which I have adapted mine. In addition to its heavenly combination of flavors and textures, this dish is awesome because it looks beautiful and tastes like you slaved over it for days, when in reality it's super quick and easy.

You quarter the figs, leaving them attached at the bottom, so they open like a flower. Then, while the oven warms up, you marinate them for a few minutes in a delicious sauce of honey, balsamic vinegar, chopped fresh herbs, and S&P. Next, lay out two slices of prosciutto in an "X" and place the figs in the center.



Put a slice of goat cheese in the center of the fig and fold up the sides of the fruit. Fold up first one slice of prosciutto, followed by the other, and finally drizzle about half of the sauce over the top of your little "packages".



Pop them in a 175℃/350℉ oven for about ±15 minutes, running them under the broiler at the end to crisp up the prosciutto. Then you serve them with the remainder of the sauce poured over the top.



Of course, the real trick is not in the preparation, but in using a few high quality ingredients. The figs need to be ripe, but still firm to hold up to the baking. For the herbs, my favorite version is with fresh sage, but it's also nice with rosemary and/or thyme. The goat cheese should be an aged one so that you get that sharper piquant taste that serves as a counterpoint for the sweetness of the honey and figs. For the sauce, I use equal amounts of honey and balsamic vinegar (about 2 tbs each for a dish of two figs). Now for the best flavor and consistency, you should really use a good, thick, aged balsamic vinegar. But, regular balsamic works too. Finally, there's the issue of the wrapper. Again, for the best combo of taste and texture prosciutto is definitely primo, but bacon is not a bad substitute.

So, that's it. Super delicious, super easy. Bon appetit!