A. There are so many possibilities:
- You could toss them in a salad with the likes of goat cheese, walnuts, bacon and arugula.
- Cut them in half, brush them with a little balsamic vinegar and grill them on skewers for an appetizer (don’t leave them on long, they grill quickly).
- Stuff quarters of fresh fig into a pork loin before roasting.
- Make fig jam (click here for recipe).
- Use figs on top of a pizza with Kalamata olives.
Or you could make the following recipe:
Fresh Fig Quesadillas
Use Spanish Manchego, aged cheddar, Monterey Jack or any cheese that melts well.
1 1/2 tablespoons extra-virgin olive oil
Four (9-inch) flour tortillas
2 cups (about 8 ounces) coarsely shredded cheese
1 cup trimmed and diced figs (about 8 ounces or 6 large figs)
2 tablespoons minced red onion
2 tablespoons minced fresh cilantro
Preheat the oven to 350 degrees. Brush a large baking sheet with the olive oil.
Place the tortillas on the baking sheet. Spread 1/4 cup of the cheese on the bottom half of each tortilla. Add a layer of figs, using 1/2 cup for each tortilla. Sprinkle each with about 1/2 tablespoon of the red onion and 1/2 tablespoon of the cilantro, and top with 1/4 cup of the remaining cheese. Fold the tortillas over to make half-circles; press down lightly.
Bake until the tortillas are golden brown on the bottom, about 8 minutes. Using a wide spatula, turn the tortillas over; bake until the bottoms are golden brown, about 3 minutes. Remove the baking sheet from the oven and allow to cool slightly. Then transfer the quesadillas to a cutting board and use a knife or scissors to cut each one into 4 wedges. Serve warm.
Makes 4 servings.
From “Fig Heaven” by Marie Simmons