Remember those 30 ripe figs I had from my sister’s tree?
So a couple of days later, my neighbour showed up at our door with another 16 figs from her dad’s farm. Fig overload!
I knew there was no way I could eat all those figs as is before they went bad (even if they are ever so tasty). So I decided it was time to make a fig spread.
I kept it simple – a little honey, vanilla, and a few plums for colour (thanks for the idea Heather!)
After hours (yes hours) of simmering on the stove, I was left with this sticky, sweet, fragrant spread speckled with the little fig seeds. Delightful enough to eat by the spoonful, but deserving of a fancier application.
Taking more fig pairing advice from my Facebook friends (speaking of – have you liked french fries to flax seeds on Facebook yet?), I created crostini with toasted filone bread, goat cheese, prosciutto, basil, and of course the figgy spread.
Crunchy, creamy, sweet and salty little bites accentuated with the spicy bite of the basil. The basil really added that needed colour and flavour contrast.
They made for a great summer lunch paired with a simple green salad – baby spinach, cucumber, chives, pumpkin seeds, balsamic, olive oil.
Honey Vanilla Fig Spread
makes approx. 2 cups
If you find yourself with an over abundance of ripe figs, give this simple spread a go. Great on toast, oatmeal, or yogurt, it also makes for a nice contrast with savoury and salty foods. Try it out in the proceeding crostini recipe!
- 20 ripe figs
- 4 small ripe black plums
- 1/4 – 1/3 cup honey
- 1 tsp vanilla
- 1/3 cup water
- Peel the skin from the figs. If the skin is very thin, you can leave it. Roughly chop the plums, leaving the skin on.
- Place all ingredients into a large pot, and bring to a boil over medium heat.
- Reduce heat to medium-low and simmer 1.5 – 2 hours, until desired consistency is reached. Stir frequently to keep the spread from burning.
- For a smooth spread, use an immersion blender or transfer the spread to a blender of food processor.
Notes – Adjust the amount of honey depending on the sweetness of your figs and your own personal taste. Remember it will concentrate as it cooks.
Fig, Goat Cheese & Prosciutto Crostini
adjust servings to meet your needs
Looking for a fancy appetizer for your summer dinner party? Or perhaps just a fancy lunch for yourself? These crostini are simple to make, and hit all of the flavour notes – sweet, salty, spicy. Don’t omit the basil – it makes the dish.
- rustic baguette or filone bread
- olive oil
- Honey Vanilla Fig Spread (see recipe above)
- goat cheese
- thinly sliced prosciutto
- fresh basil leaves
- Preheat broiler in oven. Slice bread into 1 inch thick slices.
- Lightly brush each slice of bread with olive oil and toast under broiler. Watch carefully so they don’t burn, and flip to toast the other side.
- Spread 1 – 2 tsp goat cheese on each slice, followed by 1 – 2 tsp of fig spread.
- Tear prosciutto into pieces that will fit on your bread slices, and top the crostini with the prosciutto.
- Place a basil leave on each piece and serve.
Notes – This is really more of a method than an exact recipe – just adjust the quantities for your needs. You can also try other soft cheeses like brie or camembert in place of the goat cheese.
I still have a few figs kicking around – any other suggestion on what I should do with them?