There’s something so sensual, so inviting about a fig. Its smooth outer skin ranges from bright vivid green to a purplish black. Inside hides a lush sweet interior filled with tiny seeds that gently crack between your teeth. I feel almost sinful when I eat them. Eve should have skipped the apple and instead chosen the fig.

To celebrate the season, here are a few quick and easy ideas for incorporating figs into your daily meals.

Grilled Figs with Prosciutto
1 basketful/carton of figs – color is not important as long as they’re ripe
8 slices of thin prosciutto
1 log fresh goat cheese
1 cup balsamic vinegar

Place the balsamic in a saucepan over medium heat and reduce until liquid is ¼ cup. Vinegar should be fairly thick and syrupy. It’s easy to burn a balsamic reduction, so watch it closely. But be careful not to put your face directly over the reduction – the smell is quite powerful, especially in the first few minutes.

Make an X in the top of each fig, cutting 1/3rd of the way down the fig. Using fingertips, break off a piece of goat cheese and gently push it down through the X and into the body of the fig. Slice each piece of prosciutto in half lengthwise. Wrap each piece around the fig horizontally. Grill or broil figs upright until the prosciutto is crisp and the cheese has slightly melted – about 5 to 7 minutes.

Drizzle balsamic reduction over the figs and enjoy. You might want to let them sit for a bit before you pop one in your mouth – they can be quite hot!

If you’re not crazy about goat cheese, try smoked gouda or gorgonzola. Feel free to experiment and see which flavor combinations taste best!

Fig and Arugula Salad
1 package fresh arugula
2 slices prosciutto
3 fresh figs
1 log fresh goat cheese
1 cup balsamic vinegar

Yes, this is fairly similar to the recipe above. Prepare the balsamic reduction above and set aside. Wash and dry the arugula and keep it crisp in the refrigerator by wrapping it in wet paper towels until ready to use.

Arrange arugula artfully on your pate. Tear prosciutto into strips and place on top of the arugula. Cut figs into quarters and place around the plate. Break goat cheese into small pieces and sprinkle on top. Drizzle with balsamic reduction. Add a fork and you’re ready to eat. The sweet intensity of the balsamic reduction is a great foil for the bitterness of the arugula.

Figs and Mascarpone
1 package mascarpone cheese – can be found in specialty markets
4 figs
2 T good quality honey – the lighter, the better

Cut figs into quarters and put on plate. Spoon small dollops of mascarpone cream in between wedges. Drizzle lightly with honey. Sit on your back porch and watch the sun go down.

 There are hundreds more ways to use figs. Have another idea? Share it here by posting a comment!

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