Super Dense Cheesy Figgy Tomatoes
Super dense is not a commentary on anyone’s intellectual capabilities but it is an appropriate description of this concentrated fig balsamic vinegar.
Assembly technique:
• Slice fresh tomatoes
• Crumble goat cheese liberally*
• Top with a few dried figs
• Drizzle the balsamic
• Salt to taste, preferably Real Salt
I dried all of these as the first experiment with my new dehydrator. I was looking for any excuse to stop eating them fresh before I turned into the fig version of the unforgettable “have another cherry” scene from Witches of Eastwick.
If your neighbors with a brown turkey fig tree aren’t as generous as mine you could always substitute dried black mission figs from Trader Joe’s. Or move.
*This is not a time to be a conservative… is there ever?
I no longer have a fig tree in my backyard nor a neighbor with a fig tree and Its too much trouble to move . . . . so I use the dried Mission figs. I learned to make Fig Tapenade with Goat Cheese Crostini from Chef B.B. Huff. It is a twist on the classic olive tapenade. The sweetness of the fig and goat cheese contrasts the salty capers and olives. It makes 24 so it is one to serve when generous “neighbors” come to dinner. Here is her recipe — it is one of her Wine Country favorites.
1 cup dried figs, stemmed and chopped
1/3 cup water
1/3 cup olives, pitted
1 tablespoon capers, drained
1 tablespoon balsamic vinegar
1 1/2 teaspoons fresh thyme leaves, minced
Sea Salt and freshly ground black pepper
1 large baguette, cut into 24 diagonal slices (1/2 inch thick)
2 tablespoons extra virgin olive oil
6 ounces soft goat cheese
1/2 cup walnuts, toasted and chopped
Preheat oven to 425
To prepare tapenade: To a heavy medium saucepan over medium-high heat, add the figs and water. Cook until the liquid evaporates and the figs are soft, about 7 minutes. Transfer to a small bowl and cool slightly.
In the bowl of a food processor fitted with a metal blade, add the figs, olives, and capers. Pulse a few times until the mixture is chopped. Add the olive oil, balsamic vinegar, and thyme, and pulse to form a paste. Transfer the mixture to a medium bowl, and season with salt and pepper.
To prepare crostini: Arrange baguette slices on a sheet pan lined with parchment paper, Brush tops with olive oil and season lightly with salt and pepper. Bake until golden brown on top, about 5 minutes.
To serve: Remove baguette slices from oven and spread each with 2 to 3 teaspoons of fig tapenade. Top each with a teaspoon of goat cheese and garnish with chopped walnuts.
Oh my goodness that sounds amazing! Now find a good gluten-free baguette and I’d be in heaven.