And, it rhymes with...pig. (I don't want to boast, but you can guess who rocks scrabble at our family reunions)
I would have never tasted a fig, if my dad hadn't brought some home one day. I wasn't eager to try them. You know how you might offer a 6-yr old to try tasting something new, but they've already sculpted the perfect skeptical expression and prepared for vomit to come up? I was really good at making that face.
But the fig wasn't bad. ... and I was 17.
And now, here I am. All grown up, able to be friends with
Here's my Fruit Ingestion Guideline #1: Use figs to impress (on a weeknight!)...
A light clean finish to a weeknight meal.
3 Tablespoons Preserves (any flavor) - I used my Confituras Bourbon Brown Sugar Peach Preserves. See my post on Confituras Preserves
1-2 oz goat cheese
1. Make a mound of preserves: Drop 1/2 Tablespoon each of preserves on a plate, where you plan to place each fig flower.
2. Cut the figs: Slice the fig from the point (stem) all the way down to just above the base (not through the base). Make another similar cut crossways, creating a quartered fig. Gently open up the fig "flower".
3. Place the fig flower on each preserve mound.
4. Make a small goat cheese ball and place it at the center of the fig flower. Garnish.
Alternate: You can make this an appetizer by serving these on round baguette slices. Drop the preserves on each slice, and top with the fig flower and goat cheese.
*I apologize for my 3 week hiatus. Thanks for coming back to read RFR.*