Gettin’ Figgy With It

I was actually partial to Willenium as a kid rather than Big Willie Style, but who’s keeping track? Anyway, the only fig I’d ever known was Fig Newton, whom I loved dearly, but our relationship grew stale over the years. Then came Audrey Claire, who tempted me with a fig and gorgonzola flatbread – and Newton was history. But then, I discovered figs in their natural state, and my mind started wandering. Call me a fig-anizer. It’s like a womanizer, but with figs…forget it. MOVING ON.

This was my first attempt at cooking with fresh figs, inspired by the dish at Audrey Claire and a sale at Whole Foods. I honestly didn’t even know how to eat a whole fig. Turns out, you just eat it. No frills. They’re soft and slightly creamy. It’s quite unique.

figs.

For this fig, arugula & gorgonzola flatbread, I sliced them thin and paired them with one of my favorite blue cheeses: gorgonzola piccante. The guy at Whole Foods [what is the appropriate term for a person who works in the cheese shop?] assured me that the spice would pair perfectly with the sweetness of the figs. Boy, was he right.

layer 1.

The first layer: apples, onions and garlic, sauteed with cinnamon.

layer 2.

The second layer: farmer’s market arugula and thinly-sliced fig. The color was gorgeous, even though the crappy weather didn’t allow me to capture it appropriately.

layer 3.

The final layer: gorgonzola piccante, salt, and pepper. This was baked until the cheese bubbled and the flatbread was crisp.

and it smelled awesome, too.

crisp and figgy.

We had some sauteed mushrooms and spinach on the side, mostly because it was about to go bad. Our fridge is nearly cleared out – ready for Saturday’s market!

Move over Fig Newtons. I’m in love with fresh figs. The sweet [fig and apple]-salty [CHEEZ]-spicy [arugula] combination is something I’ll never get sick of [see also the best lunch ever]. I hope I haven’t completely missed fig season – I noticed they’re no longer at the farmer’s market. My next project? Deconstructed Fig Newton oatmeal.  Yyyeeeaaahhhh.

Fig, Arugula & Gorgonzola Flatbreads (Vegetarian)

Prep Time: 20 minutes

Serves: 2 for dinner, more for an appetizer!

Tools: Baking pan, kitchen mandolin

Ingredients:

• 2 slices flatbread (I used the Flatout brand)
• 1 onion, thinly sliced
• 1 apple, thinly sliced (using a mandolin)
• 3 cloves garlic, minced
• 1 cup arugula
• 1 small container of fresh figs, thinly sliced
• 3 ounces of gorgonzola cheese
• 2 tsp olive oil
• 1 tsp cinnamon
• Salt & pepper

Instructions:

1. Preheat the oven to 375 degrees. Place the flatbreads directly onto the oven rack for 2 minutes per side, until warm and crisp.

2. In the meantime, saute the garlic, onion, and thinly sliced apples with cinnamon, 1 tsp. olive oil, salt and pepper until everything begins to soften and caramelize (8-10 minutes).

3. Using a napkin or brush and the other teaspoon of olive oil, spread one side of the warm flatbread with oil and place on a baking dish (oil-side up).

4. Layer on the goodies: onion/apple blend, followed by arugula, then figs, blue cheese, and salt and pepper.

5. Bake for 10-12 minutes, until the cheese is bubbling.