My neighbor's figs are coming in strong and I am continuing to enjoy walking over, gently tapping on the door, hearing their dog bark and watching her crack the door ever so slightly and there I am in all my glory holding my little apple basket to say "I'm back!" This will hopefully continue into September since she says the tree produces figs into the early fall.
After the first picking, we made fig preserves, popping the remaining figs directly into our mouths every time we opened the fridge. This time around we are simply frying them, wrapped in prosciutto — but first we add a little surprise in the middle!
Everyone should know by now, Saturday is market day, and I always make a stop at Bonneyclabber Cheese from Sullivan Pond Farm. Cole was excited about a blue he had this past trip — so excited it got me excited, and next thing you know I am home incorporating it into this recipe.
In all the hurry, I did not get enough information on the cheese, so I sent Rona (from Sullivan Pond Farm) a message asking what is this creation? Her response, "Aged, raw Bonnyclabber Chesapeake Blue inoculated with Roguefort and put in the blue cave to draw other natural white and blue molds as it ages — penicillin candidum and penicilium album and geotricum." That last part I cannot even explain — that is just straight up some kind of cheese language! But let me tell you, Rona knows what she's doing!
Slicing the figs in half you get a nice little open hole which you can scoop your cheese into:
Add a little dribble of good balsamic vinegar and wrap with strips of prosciutto:
Fry in a pan until warm and golden:
The bite of the cheese and the saltiness of the ham really pair well with the sweetness of the fig. Honestly, several batches of these were made and set on the counter — as the day went on these babies slowly disappeared. Not a new way to use figs but certainly a way to use them with a local twist!
Someone commented on a previous fig post that their father used to take whole figs, put them in a jar and pour brandy over them, letting it set up over a couple of weeks. With that said if I do not surface in the next week or two you might want to come looking for me! Boy that sounds good!
E.A.T. local E.A.T. well