‘Tis the season!  
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Fresh figs are out in full force in Pittsburgh.  A little early this year -usually they are peaking around mid-September. My favorite annual fig recipe is no recipe at all just fresh figs halved and drizzled with Balsamic Vinegar.  With this year’s batch, I made a few quick and easy recipes that anyone can enjoy!

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Fig & Prosciutto Salad with Aged Gouda and a Garlic Honey Vinaigrette

Ingredients:
3 cups baby greens /arugula mix, or your favorite salad base
6 slices prosciutto
2 Fresh Figs, sliced
2 tbsp. Beemster XO cheese ribbons, or grated

For the vinaigrette:
2 cloves garlic, finely chopped
1/4 cup honey
1/4 cup apple cider vinegar
1 cup olive oil

Vinaigrette Directions:
Combine all in a sealable container, shake until well blended.

For the salad, build with greens base.
I like to roll the prosciutto (it kind of looks like flowers!) and place into the greens.
Add cheese ribbons and fig slices.
Drizzle with vinaigrette.

Enjoy!

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Spiced Fig French Toast
Ingredients:
8 thick slices Italian bread
4 eggs
1/4 cup heavy creme
3 tbsp. vanilla extract
1/2 tbsp. ground ginger
1/2 tbsp. ground nutmeg
1 tbsp. sugar
1/2 tbsp. cinnamon
butter to coat the pan
fig spread or fig jam
maple syrup

Directions:
Mix eggs and cream until pale yellow.
Add all other ingredients and mix well.
In a pie dish, soak each side of the bread.
Heat butter in your largest pan.
Add bread slices, 2-3 at a time being sure not to crowd the pan.
Flip when the side is brown.
Sprinkle with sugar, cinnamon.
Smear fig spread.
Pour warm maple syrup.

Enjoy!

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Prosciutto Ricotta Flatbread with Fresh Figs

Ingredients:
Prepared Flatbread or pizza shell
3 tbsp. Olive oil
3 cloves garlic, finely chopped
6 slices of prosciutto
1 cup ricotta
2 fresh figs sliced
1 cup arugula
Fresh grated Parmesan cheese.

Directions:
Layer starting with brushed olive oil and garlic.
Add prosciutto slices and spoon ricotta.
Top with sliced figs and fresh grated Parmesan cheese.
Bake 425 degrees on a pizza stone until shell is golden and cheeses are melted.
Finish by sprinkling arugula and more fresh grated Parmesan cheese.

Enjoy!

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Toasted Pecan Honey Figs over Ice Cream
Ingredients:
1 fig sliced
1 tsp. Cinnamon
1 tsp. Sugar
2 tbsp. Fig spread
2 tbsp. Honey
Few pecans
Vanilla ice cream

Directions:
On a parchment covered cookie sheet, place fig slices and pecans in a single layer.
Warm honey and fig spread in a small saucepan.
Drizzle pecans and figs with honey mixture.
Sprinkle with cinnamon and sugar.
Bake 350 degrees until figs soften, 5-8 minutes.
Top ice cream with all, drizzle additional warmed honey.

Enjoy!

Other recipe suggestions:
Simple Fig Toasts- fig spread, topped with your favorite cheese, meat, and sliced figs

Fig muffins/bread – sub fig for Banana or strawberries

Prosciutto Wrapped and Drizzled Figs

Enjoy!
Ciao!