Well, I didn't have any figs, and I hadn't seen any in the stores lately so I assumed they had already gone out of season. I was bummed.
But LO AND BEHOLD, one of my neighbors pops round this afternoon with a box of four lovely local figs that her friend had given her. Yippee!
I don't know if you believe in God, but I've been having a rough week, and I knew these figs were a sweet present from him, a little box of "I love you" to me.
So I made the rosemary figs. They'd work great next to a meat dish, for sure, but my younger son, who is into all things Italian at the moment, made Italian-style meat-stuffed peppers with me for dinner, so I put these together for a mini dessert.
This recipe is from the book Practical Paleo.
- figs, quartered and with the stems lopped off
- fresh rosemary, minced
- extra-virgin olive oil
- coarse sea salt
Preheat your trusty oven to 425 F or 220 C.
Gather a roasting pan, put your quartered figs on, and sprinkle with the rosemary. Roast for about 10-15 minutes until the edges are a bit browned, then drizzle on a little olive oil and sprinkle a little sea salt.
These are a fantastic treat: warm, sweet, salty, soft, crispy.
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