I love when the summer months roll around and fresh figs are beautifully displayed in the produce section of the grocery store. I love dried figs, but fresh figs are 10x more better. They are sweet and succulent with a soft, fleshy texture and are high in antioxidants and fibre!
Figs are a versatile fruit. They work well in salads, such as my Fig, Pear and Almond Salad, they are great on top of greek yogurt with granola, I like them with cheese, made in a glaze for meat and they are the perfect dessert.
Ali from Running with Spatulas had asked me to write a guest post for her blog, specifically about a gluten free recipe. I wanted to create a summer appetizer with an in-season fruit or vegetable, so, I thought figs would be perfect to incorporate. I like figs best with cheese, and I also love the taste of salty prosciutto with figs, so I decided to marry these three ingredients on top of gluten free crostini to create a delicious summer bite.
The Gut Gazette’s Fig, Prosciutto and Goat Cheese Crostini
6 tbsp olive oil
6 fresh figs
½ cup goat cheese
8 slices of prosciutto
10 basil leaves (shredded)
Position oven rack to the top. Preheat oven to broil (500°F).
Slice the baguette into thin pieces (about 1/3 of an inch). Lay slices out on baking sheet. Spread each slice with olive oil. Broil for about 5-7 minutes, checking regularly, or until bread is golden and crisp. Flip slices over and repeat the above so that both sides of the bread are crispy and golden. While bread is cooling, slice the figs into thin slices (about 4 slices per fig), cut prosciutto slices into thirds and roll them up, and shred basil. Once bread has cooled, spread each slice with a dollop of goat cheese, layer prosciutto, a fig slice and then a drizzle of balsamic glaze topped with shredded basil. Enjoy!
The result is extremely tasty. The salty prosciutto pairs very well with the sweet fig, savory goat cheese and sour balsamic. You would never know these were gluten free!
I would love to hear what you like to pair with figs! Is there a go-to recipe you always do with figs?