Before my figgy weekend, I’d never eaten a fig, let alone cooked with figs. But I was seeing them in the store, and I had this sense that they were special. My cooking technique is lacking, so assembly is the name of my kitchen game. But cooking with figs? This is very much out of my comfort zone.
I was feeling daring and adventured to the store for a few new ingredients – besides the figs, I’d never used prosciutto or gorgonzola either.
Ingredients for the Figgy Weekend
- Amazing Soft Cheese (goat, blue, I used gorgonzola)
- Balsamic Vinegar
- Parmesan Cheese
- Olive Oil
Balsamic Infused Figs – The Base for the Figgy Goodness
I was tweeting about my possible fig adventures, and Felisha (Our Daily Salt) (@cheffelisha) suggested that I “infuse” the figs… I’m not exactly sure what that meant, but it sounded pretty fancy. She instructed me via twitter to slice off the tops and bottoms, cover with balsamic, and bring to a slow boil (for a bit). Cutting the tops and bottoms was key, otherwise they’re like weebles that DO fall down. And not over “boiling” at this point was important too. I think my precious figs might fall apart – and I really wanted them to keep some oomph so that I could do things with them.
I used these balsamic infused figs as the base for each of these creations.
Prosciutto Wrapped Figs
Wrap the the figs with a piece of prosciutto (dang – that stuff is thin!) and top with a piece of cheese (I used gorgonzola, but other cheeses would work). Stab ‘em with a toothpick, place on a dish or cookie sheet, and cook at 425 degrees. I’m not sure how long I cooked it, but it wasn’t that long (maybe 10 or 15 minutes?). I’m an assembler, remember? I always forget to look at the clock… When the prosciutto was crispy and the cheese was golden bubbly goodness, it was done. Once they come out, the toothpicks can be removed (the crispy prosciutto holds everything together).
I offered to share – no one was around – I ate them all. They are THAT GOOD!
Thin Crust Fig and Prosciutto Pizza
I first saw this Ultra Thin Pizza using a tortilla a while back. I’ve made this recipe and played with a few versions of my own. I HIGHLY recommend this approach – its simple, fast, easy, and REALLY good. The key is to not add too many ingredients – the little tortillas are thin and can’t support a ton of toppings. And I do have a pizza stone (I know… shocking for the little assembler), and I think that is pretty important. But if you don’t have one, don’t worry. Elise’s original recipe gives a lot of guidance on cooking these different ways.
I brushed the tortilla with olive oil, spread a thin layer of Parmesan over it, added quartered pieces of the balsamic figs, prosciutto, and gorgonzola. I cooked it for about 10 minutes at 425 degrees (until the outside of the crust was golden and cheese was bubbly).
I was feeling especially adventurous, so I tried a balsamic reduction (a slow boil of the balsamic until it thickens) for a drizzle. It didn’t drizzle that great, but it was a tasty and pretty addition.
I’m curious, did I need to cook the balsamic longer or let it cool for it to be thicker?
<Note to self: buy a little condiment squirter so I can do pretty drizzles….>
Saturday Night Voila!
The BF+ loved this, and I was THRILLED with how it turned out. Simple, interesting, and TASTY! VERY fancy and different for my kitchen!
Yep, I even have a pizza cutter :)
Balsamic Fig & Caramelized Onions Topping for a Steak
I heated the remaining balsamic fig base and added caramelized onions to it. It had this amazing deep purple color – it was GORGEOUS! I topped my steak with the fig/onion mixture and, yes, added some gorgonzola. Brilliant!
Sorry, no picture. I ate it. It was delicious :)
Figgy Weekend Success!
These easy fig recipes required just a few wonderful ingredients and zero technique – they were perfect for this assembler – I will DEFINITELY be experimenting more with figs.
More Fig Recipes
- Roasted figs and grapes with walnuts, thyme, and sea salt (The Recipe Renovator)
- Caramelized Figs with Greek Yogurt and Orange Flower Water (Eating Rules)
- Honey Fig & Walnut Cake (Bran Appetit)
- Rosemary Roasted Figs (BlogHer Food – Casa del Hansen)