Two Easy Ways to Use Fresh Figs

Try this easy fig salsa or this fig appetizer with basil, goat cheese and prosciutto.

I'm a little bit in love with figs, so it's a good thing for me that their growing season in New Jersey is relatively short. They're not cheap, so it would make a serious dent in my grocery budget if they were available all the time. I love them in yogurt, salads, sauces and on their own. They also lend flavor and texture to meat dishes and tarts.

Fig Salsa

This simple fresh fig salsa can accompany chips, but it can also top burgers, grilled chicken or fish.

Ingredients

2 cups fresh California figs, washed, stemmed and diced (about 1 pound)
2 cloves garlic, minced
½ cup yellow bell pepper, diced
2 medium tomatoes, peeled, seeded and chopped
1/2 small red onion, finely minced
½  cup dried currants
2 jalapeno peppers, seeded and minced
2 Tbsp fresh lemon juice
2 Tbsp olive oil
Salt and Pepper to taste

Directions

Combine all ingredients and chill for at least two hours to let flavors come together.

Fig Appetizer with Goat Cheese, Prosciutto and Basil

These broiled figs have the perfect blend of salty and sweet and the right balance of sticky to creamy, so only serve this appetizer if you also have an amazing main meal for your guests. I also like this dish as a main meal in the summer.

Ingredients

10 Black Mission Figs, stems removed and halved lengthwise
1 small package of mild goat cheese
20 thin slices of prosciutto
20 small basil leaves
Balsamic vinegar, to drizzle

Directions

1. Press a small amount of cheese onto each fig and cover with basil leaf.
2. Wrap each stuffed fig with prosciutto and secure with toothpick (if necessary).
3. Place all figs on baking sheet and drizzle lightly with balsamic vinegar.
4. Broil on top rack until warm and bubbly, about 3-4 minutes.

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