figs – Myfrenchkitchen

This makes for a perfect little starter or in this case an aperitif or amuse bouche. The sweetness of the fig aginst the tartness of the pomegranate molasses and the salty cremainess of the labneh make for a delicious explosion of flavours.It is very easy to make and doesnt take a lot of time. The longest is waiting for the labneh to drain. Make it in season when figs are in abundance and if you can pick it straight from you tree, even better. That is actually a golden rule in cooking…stay in season.

Recipe:

Four big figs, yellow or purple
labneh
pistachio nuts
pomegranate molasses
little branch of green petit pois
sumac
Pomegranate seeds(optional)
8 small fig leaves(optional)

Break/tear the figs in half and place each half on a small fig leaf on 8 small plates.
Spoon a small tsp of labneh onto the fig half.
Sprinkle the labneh with sumac.
Drizzle with pomegranate molasses and sprinkle with pistachio nuts and pomegranate seeds.
Finish off with the little green branch of petit pois for decoration and serve as an amuse bouche on a fig leaf.

Serves 8 as amuse bouche or 4 as starter

Pinch of salt:

Place two halves on a plate for a starter serving instead of one per person for an amuse bouche serving.
Sprinkle some sumac over the whole plate.
Use walnuts instead of pistachios.
Use soft goat’s cheese or ricotta cheese instead of the labneh.
Sprinkle with a few pomegranate seeds.
Use any other green herb decoration instead of the pea shoot.

This is the last of our figs. So why not use it for a recipe that involves a delicious country bread we all love. Homebaked of course, or like I did, buying it from our boulangerie(bakery) who bakes much better bread than I can ever do! We ate it as a late afternoon snack after we had a very meager lunch. Or you can have it for lunch served beside a green salad. It is so simple and quick, I’m almost too embaressed to post it, but if you’re like me and prefer simple and quick, but still delicious, this recipe is for you.

Recipe

Four slices of crusty country bread.
Goats cheese
4 slices of prioscutto ham
12 small figs or 8 large ones
honey
freshly milled pepper
roquette sprouts

Toast the country bread on both sides.
Leave to cool and spread or places slices of goats cheese on the toasts.
Tear the prioscutto ham into pieces so you don’t pull the whole slice of ham off the bread with the first bite.
Break open the figs and place on the prioscutto ham.
Drizzle with honey, sprinkle with freshly milled pper and top off with some roquette sprouts.

Serves 4 people

Pinch of salt

Serve as a lunch with a green salad and pungent vinaigrette.
Use a baguette instead of country bread.
Use ricotta instead of goats cheese.
Use other fruits like peaches or plums or even strawberries instead of figs. See my post, Baguette with red fruit and parma ham
Leave out the sprouts and place under the grill for a few minutes.

The Provencal market

If there is anything that I adore, it is browsing the provencal market with a basket in hand. Even if you go home with an empty basket, the ambiance and joy of a market is already a gift to take home. There is something for everyone, from fresh local produce to meat and cheese, flowers and clothes, leather and pottery, nik-naks and art. I bought some sunflowers from Carpentras, a huge bunch and it is on this high note that I say goodbye to summer !