Do you have a favorite fig recipe? Please feel free to share it in the comments below. We can never have too many, you know!
Before I share this amazing fig recipe, I want you to read this wonderful poem by Allison Elrod called First Fig.
by Allison Elrod
The fig tree has spread its generous
canopy across my late summer side yard.
Its branches are heavy with fruit.
Every day now, the figs grow softer
and fuller; they are taking the rain
and the warmth of a hundred summer days
and making them over into pleasure;
taut green skin and soft pink flesh.
Wearing only my nightgown
and my work boots, I have come
outside at dawn like some
post-modern Eve, yearning
for a taste of the fruit of the tree. I reach up
into the branches, reach up for the fruit
that hangs just beyond my reach,
the fig whose skin is just beginning
to bear the flush of readiness.
Maybe I am Eve. After all,
isn’t the light in my garden still
what came of “Let there be light?”
And isn’t everything to come
in human history beginning
on this very day, this very morning,
when this very fig—the one I am holding
in my hand—is finally ripe?
Or maybe, I am
a middle-aged woman outside
in my nightgown at six a.m.—
filled with happiness so pure it feels
like innocence—savoring the sweetness
of summer’s first ripe fig
before the light shifts,
before history resumes,
before I come inside to wake you,
temptation on my mind.
It’s day number two of NATIONAL FIG WEEK!!! Here’s another recipe from my treasure trove of nutritious and delicious autumn dishes… featuring the fabulous fig!
1 medium onion
3 Tbs. olive oil, divided
Kosher salt and freshly ground pepper to taste
1 lb. bakery pizza dough
8 fresh figs, halved
1 Tbs. fresh rosemary leaves
Preheat grill to 350 -400 degrees.
Cut onion into 1-inch slices. Brush with 1 Tbs. olive oil and season with salt and pepper. Grill onion slices without grill lid, 3-4 minutes on each side or until tender.
Preheat oven to 425 degrees. Lightly dust work surface with cornmeal. Stretch dough into a 10-12-inch oval onto work surface. Place dough, cornmeal side down, on a greased baking sheet. Drizzle with remaining 2 Tbs. olive oil. Rub oil into dough. Arrange fig halves and grilled on dough, pressing lightly. Sprinkle with rosemary. Salt and pepper to taste.
Bake at 425 degrees on lowest oven rack for 15-20 minutes or until golden brown.
Voila! Enjoy!!! 🙂