Figs. Dude. They’re totally my downfall.
Y’all, I really don’t know what in tarnation comes over me at the Teeter when I see the figs. I turn into some kind of a crazy person and have to scoop up every box in the cooler – and there are usually only about 4 or 5 boxes. I just have this compulsion to hoard them all to myself. NO FIGS FOR ANYONE ELSE!
I then realize the extent of my craziness, the error of my ways, and attempt to hide boxes of figs all over the place. They’re in the produce drawer of the fridge, hidden behind the OJ on the top shelf, and my worst offense – the crisper drawers in the garage beer fridge. I have not stooped so low (yet) to store them in the kegerator, but give me time, friends. Give me time.
I always get busted. Chris will start looking for something to pack for lunch or decide he needs a beer and piles of figs start falling like rain. Or like skeletons from my closet.
Then he’s all, “WTF are you going to do with all these figs, chick?” Or “Lucy, you have some ‘splainin’ to do!” Either way I’ve got to do some quick thinking.
Ummmm….. I totally plan to make you something AWESOME!
Yeah, that’s it. Because I always have a plan.
Roasted Fig, Prosciutto, and Ricotta French Bread Pizza
- 8 Figs top with stem sliced off and halved lengthwise
- Juice of 1 small or 1/2 of a large orange
- 6-8 sprigs of fresh thyme
- 1 onion thinly sliced
- 2 tablespoons butter
- 2 tablespoons olive oil
- 12 inch loaf French bread cut in half then sliced in half lengthwise
- 1 15 ounce container of ricotta cheese
- 12 thin slices of prosciutto
- 1 cup arugula
Preheat oven to 425
Arrange fig halves in a baking dish, cut side up
Drizzle the juice from the orange over the figs and lay the thyme sprigs on top
Roast the figs for about 15 minutes
Remove figs from oven and set aside
Reduce oven temp to 375
While the figs are roasting caramelize the onions
Melt the butter and olivie oil in a non-stick skillet over medium-low heat
Add the sliced onions and stir to coat with the butter and olive oil, cook, stirring occasionally, until soft, caramelized, and brown in color, 20-30 minutes - be careful not to burn them
Arrange the 4 pieces of bread on a parchment paper lined baking sheet, cut side up
Divide the ricotta evenly between the 4 pieces of bread, spreading it evenly over each one
Add 3 pieces of prosciutto to each of the pieces of bread
Top each with 4 fig halves, then evenly divide the caramelized onions over the figs
Bake 7-9 minutes
Top each with 1/4 cup of arugula prior to serving