Forage

whole food ~ well made

A Grilled Fig and Bread Appetizer for a Scorching Hot Day

Oh honey, I know it’s too hot to cook.

It is 83 degrees and feels like 400. Convection.

You are on vacation. You are working overtime. You have deadlines.

You have children or house guests. You wish you were somebody’s guest.

Somebody with central air. Or a seaside home with a steady breeze.

Or a walk-in refrigerator.

Outfitted with a lounge chair.

And yet.

You have cravings. There are mouths to feed.

The day is leaning to evening and you must, despite the heat

eat.

Whatever it is, whatever you have on hand

Grill it.

All of it, like this:

Salmon filets, peppers, corn, polenta and lemons on the grill

Grilled Figs & Bread

On a steamy July night, I’m inclined to call this dinner. Or, serve it as a first course while the rest of the meal is grilling.

  1. Preheat your grill to medium-high heat (400 degrees or so). Scrape the grill grate well.
  2. Make a balsamic vinaigrette with 2 parts extra-virgin olive oil to 1 part good-quality balsamic vinegar. Add a clove of garlic and a teaspoon of tamari, plus any tender fresh herbs you have on hand, finely chopped.
  3. Bring a log of goat cheese to room temperature. Slice ripe figs in half and brush with the vinaigrette.Slice a loaf of ciabatta and brush it on both sides with olive oil.
  4. Grill the figs on the cut side until the sugars begins to brown along the grate. Use tongs to remove them to a platter. Grill the bread until nicely toasted and transfer to the platter alongside the figs with the goat cheese. Drizzle the figs with more of the vinaigrette.
  5. To serve spread the toasts with goat cheese and top with the figs, Drizzling more of the vinaigrette on to taste. (Reserve any remaining vinaigrette for a salad dressing.)

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