A stroll through the local farmers’ market at this time of year is a feast for senses. The spicy smell of fresh basil, the table of peppers piled high and in almost every color of the rainbow, the happy chatter of farmers describing their goods to customers. Suffice it to say that a visit to the market is one of my favorite ways to spend a weekend morning.
On this particular day, I was fresh from my morning run and looking for a snack to tide me over until lunch. That is when my eyes fell upon the baskets full of figs. Sweet and nutritious, figs have been a favorite of mine ever since I learned a little about their interesting history. In ancient times, the fig tree was held sacred in Greece, Italy, Egypt, and the countries of Southeast Asia. What really struck me, though, is that ancient Olympians used figs as training food and that winning athletes were crowned with fig wreaths and given figs to eat. If it’s good enough for an Olympic athlete, it is certainly good enough for me! I purchased a basket of Black Mission figs (my personal favorite), popped a few in my mouth, and thought about all the delicious recipes I could make as I walked back home. Here is an awesome recipe my friend Melissa shared with me….so good!:
Fig Bruschetta
Yield: 20 servings (serving size: 2 bruschetta)
Ingredients
– 1 1/4 cups chopped dried Mission figs (about 9 ounces)
– 1/3 cup sugar
– 1/3 cup coarsely chopped orange sections
– 1 teaspoon grated orange rind
– 1/3 cup fresh orange juice (about 1 orange)
– 1/2 teaspoon chopped fresh rosemary
– 1/4 teaspoon freshly ground black pepper
– 40 (1/2-inch-thick) slices French bread baguette, toasted (about 8 ounces)
– 1 ¼ cups (10 ounces) crumbled goat cheese
– 5 teaspoons finely chopped walnuts
Preparation
1. Combine first 7 ingredients in a small saucepan; bring to a boil. Cover, reduce heat, and simmer 10 minutes or until figs are tender. Uncover and cook 5 minutes or until mixture thickens. Remove from heat; cool to room temperature.
2. Preheat broiler.
3. Top each bread slice with 1 1/2 teaspoons fig mixture and 1 1/2 teaspoons goat cheese. Arrange bruschetta on a baking sheet; sprinkle evenly with walnuts. Broil 2 minutes or until nuts begin to brown. Serve warm.