A few more weeks before the end of fig season! I had a close encounter with a horde of bees while harvesting the fruit from the tree in the backyard, but it was well worth it! Hahah. Anyway, I paired the sweet black mission figs with some creamy Taleggio and salty prosciutto on top of a toasted wheat raisin pecan flatbread. It was finished with a light drizzle of manūka honey, although the figs were honestly already sweet enough! [Quick Note: If you’re not afraid of pungent cheeses, Taleggio is a delicious cow’s milk Italian soft cheese that melts extremely well. Trust me, it tastes a whole lot better than it smells! Haha]. Fig season’s almost over, so get them while they’re here! They’re a great source of potassium and calcium, as well as Vit A and E!
Recipe:
Thinly slice taleggio cheese and fresh figs.
Add some olive oil onto a slice of your favorite bread, and toast in the oven by broiling for about 1-2 minutes on each side.
Rub a halved piece of garlic onto the toasted bread, and then assemble the cheese on top, followed by fig slices. Return to oven and broil for an additional 3-5 minutes (or until cheese has melted and figs have begun to lightly caramelize).
Remove from oven, and garnish with chives and honey. If you want more vegetables, I’d recommend topping it with some chopped radicchio!