Lately, I’ve been eating figs. Lots and lots of figs.
Figs with oatmeal and yogurt for breakfast, figs infused into vodka (oh yeah, that’s comin’ at ya soon), and figs on toast drizzled with honey. I just can’t get enough–and lucky for me, figs are popping up everywhere right now.
Until recently, I was never sure how to pick out figs at the market. What should they look like? Smell like? Feel like? I had no idea. Then I got the scoop…from twitter no less. Yep, I was perusing #figs and came across an article on how to pick out the best ones. Gotta’ love social media.
So here it goes: Apparently you can’t tell a good fig from a bad one just by sight alone. You have to actually give the tiny fruits a squeeze to know if they’re ripe enough (figs don’t normally ripen after being picked, so your only hope for perfect figs is to feel them out–literally–at the grocery store). They should feel like a water balloon. If they’re too hard, they aren’t ripe and they won’t be very sweet. They should be soft, but not too soft. Also, if they look like they’re splitting or if there’s a bit of juice (or “sap”) leaking from the bottom, they’re perfect. The inside of a ripe fig is syrupy.
After you pick your perfect figs, pair them with bold, decadent flavors like the ones in this fig toast recipe. Every ingredient is bursting with big flavor and the combination is something that will impress your friends at a dinner party. Slight spice from the garlic mixed with tart balsamic and creamy Brie, topped with salty prosciutto and sweet honey all piled on crunchy, crusty bread…I could eat this for every meal, every day.
Fig Toasts with Honey Drizzle
Yield: about 10 toasts
Serving size: 2 toasts
Points Plus: 6
- 1 whole wheat baguette
- 10-15 figs, sliced into rounds the thickness of about two quarters
- 2.5 teaspoons olive oil
- 3 garlic cloves, slices in half
- 5 teaspoons balsamic vinegar
- 2.5 ounces Brie (or any soft cheese)
- 2.5 ounces of prosciutto, sliced into bite sized pieces
- 5 teaspoons honey
- Preheat oven to 400 degrees.
- Slice baguette into one inch pieces (.5 ounces per slice) and brush with olive oil. Place in oven until golden brown.
- While toasts are browning, slice figs and prosciutto.
- While still warm, rub toasts with the halved garlic cloves.
- Brush toasts with balsamic, then spread cheese onto each toast (about a quarter ounce per toast).
- Top cheese with bite sized pieces of prosciutto (so you don’t pull it out from under the figs when taking a bite) and fig slices.
- Drizzle honey on toasts and serve.