I had been adding recipes for a while to a new cookbook so I could find them when I wanted to cook them. In the electronic age, a digital version seems to make more sense, since I can add, amend, advise, adjust, delete, and reconsider as often as I want to and you can access them if and when you please. I've included the recipes from both my original cookbook which many of you have, and additional accumulated recipes that never got published. This isn’t the latest thing or nouvelle cuisine. These recipes are comfort food, good memories, treasured family recipes, and occasional treats as well as many healthier recipes I've grown to like in recent years. I encourage you to add comments, pictures, and favorite recipes to make this a real family cooking spot. It's the next best thing to sharing a meal.






July 23, 2020

Flatbread with Figs and Prosciutto

Flatbread such as Naan or prepared pizza crust
Olive oil
Fig preserves
Garlic
Rosemary
Fresh figs, quartered
Prosciutto (2 oz for a 12 inch pizza crust)
Gorgonzola or Havarti cheese
Fresh mozzarella (optional)
Sliced green onion and/or arugula

Preheat oven to 400 degrees.  Place flatbread on baking sheet.  Spread crust lightly with olive oil. Spread with fig preserves or jam.  Sprinkle chopped rosemary and  chopped or sliced garlic over the crust.

Sprinkle fig quarters liberally over the crust and top with prosciutto bunching it up in various places. Sprinkle with cheese. Bake for about 15 minutes until everything is hot. Remove from oven and allow to sit for 5 to 10 minutes. Sprinkle with green onions and or arugula.  Cut into individual portions and enjoy.  Serve as an appetizer or as a meal with a salad.  

Another one:


Fig Ricotta Toast with Honey, Balsamic, and Pistachios

1 slice seedy, sourdough-type bread
2 tablespoons Whipped Ricotta
2-3 fresh figs, quartered
1 tablespoon chopped pistachios
1 teaspoon honey
1 teaspoon balsamic vinegar
Flaky sea salt

Grill or toast sliced bread until very dark—dark char on toast is key for that bitter umami balance!  Spread with whipped ricotta, whipped cottage cheese, or very thick yogurt.  Top with quartered fresh figs, pistachios, drizzle of honey, balsamic, and maybe some fresh thyme or rosemary will take it over the top!

I love having things to do with the fresh figs from my tree.  


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