Figs, figs and more figs...

[Anneke]

Ooooooo Kimmie...... Be still my heart!

[mudbug]

Some more recipes for you:

Figs Stuffed With Goats Cheese
from Chef Candace Hartley

Start with perfectly ripe fresh figs, that should be firm enough to hold their shape, but yield to gentle pressure. We used black mission, but try brown Turkish, desert rose, white adriatic or whatever you can get your hands on. Without perfect fresh figs, this dish should not be made.

Cut fresh rosemary stems from the garden, or buy them, but make sure that they are sturdy older stems, and not new growth, as they will be used as skewers. Cut rosemary 4 or 5 inches long, scrape off leaves and bark from the thickest 1 to 2 inches, and trim the tip into a point with scissors. Cover with wet towel and set aside.

Slice prosciutto very thinly, then fold in half lengthwise so that it is as wide as the fig is high. Cover with damp towel and set aside.

Cut the figs about half way down on one side of the stem. With a small spoon, place a knob of goat cheese into the fig, and press lightly to close.

Wrap the prosciutto around the fig to cover up the sliced part. Where the two ends meet, pierce with the rosemary skewer to secure.

These can be kept in the fridge for several hours, covered with a damp towel.

Heat them on a granite covered grill or in the oven until warmed through, and serve immediately. We placed them onto freshly picked grape leaves to serve as a plate, but fig leaves, maple leaves or other large leaves work just as well.


FRESH FIG, PROSCIUTTO, AND ARUGULA SALAD WITH
PARMESAN SHAVINGS

This recipe can be prepared in 45 minutes or less.

For vinaigrette
2 tablespoons balsamic vinegar
1/2 teaspoon Dijon mustard
freshly ground black pepper to taste
6 tablespoons extra-virgin olive oil

2 large bunches arugula (about 1/2 pound total)
6 firm-ripe green or purple figs (about 1/2 pound)
6 to 8 large thin prosciutto slices (preferably San Daniele; about 6 ounces total)
a piece Parmigiano-Reggiano (about 1/3 pound)

Make vinaigrette
In a small bowl whisk together vinegar, mustard, pepper, and salt to taste. In a slow stream whisk in oil until emulsified.

Discard stems from arugula and transfer leaves to a large bowl. Trim tough stem ends from figs and cut each fig into 8 wedges. Trim some of fat from prosciutto if desired. Halve 6 prosciutto slices lengthwise. Overlap narrow ends of 2 halves by 1 to 2 inches, pressing together gently, to form 6 pieces about 13 inches long (use remaining 2 prosciutto slices if necessary). Transfer long prosciutto pieces as prepared to a tray lined with plastic wrap. With a vegetable peeler shave about 36 thin slices from Parmigiano-Reggiano.

Toss arugula with about 3 tablespoons vinaigrette and mound in center of each of 6 plates. Arrange long prosciutto pieces in a ring around each mound of arugula, overlapping ends to secure . Arrange figs and Parmigiano-Reggiano shavings on and around salad and drizzle salads with remaining vinaigrette.

Serves 6.

Gourmet
July 1998