I’m a little late with this recipe, figs were all over the place a few weeks ago and we were loving it. Great deals at the grocery store that my husband and I took advantage of on separate visits on the same day ending up with a fridge full of fresh figs. Bounty, but these fruit don’t last so we had to get creative and quick. We made one of our favorites from Rome, pizza with prosciutto and fresh figs, a fig, gorgonzola and prosciutto antipasto and I tried roasting them with a pork loin one evening, an experiment that was pleasantly delicious.
- a dozen fresh figs, washed and halved
- extra-virgin olive oil
- fresh herbs like rosemary or thyme
Place figs on a baking sheet, drizzle with extra-virgin olive oil and roast in oven at 425°F for 10 minutes.
I roasted a pork loin along with the figs, which called for a very low temperature (250°), I left the figs on the baking sheet with the pork loin and continued to roast them, which was delicious.
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