The Terpsi of Figs
My complaint was that I have to pay 7 dollars for 6 fresh figs. For a family of four that used to eat figs by the kilo- only priced at about 3 bux a kilo in late July early August in Greece, that means that I must make them special. Even though, picking figs, which is a nightmare because fig tree leaves make your hands itch like poison ivy, they are worth it when they are chilled and you are eating them on the porch. So as today being a Sunday and my husband got the day off - I decided to take the fig, a family known desert to a whole other level-as a salty appetizer.
My children ate it all!!! They loved it ! My husband was shocked! I am making it again on Tuesday with pork loin *my new hubby set challenge* and I will upload the pics as well.
Yield: 4 Servings Ready in 15 minutes
favorite of 0 people 1 people want to try
The Terpsi of Figs Preparation
First of -- turn on your oven to the "grill setting" you know where the top of the oven goes RED.
Then take the slices of baguette and lightly drizzle them with olive oil - Toast them! Now depending on your oven and how you toast them the time varies. Once they are toasted straight out of the oven take the basil that you have NOT chopped up and viggourously rub it on the toasted slices of bread bruising it and let it leave residue behind. then sprinkle with rock salt. A little - not too much- a pinch!
Next plate the bread slice each to its own plate.
Then take the each fig and slice a "cross like" pattern at the tip of the fig (the point part)
Then like a "flower peel the corners back. Not too far back but enough for the corners to sit apart like a welcoming orchid.
Next take the Brie slice of cheese about 1/2 inch thick and place it in the heart of this "open fig" lay it out like a tablet or semi-blanket!
Then pop the figs with the cheese under the grill - depending on your oven you should see when the cheese is "letting go" and melts. Remember - letting go, doesn't mean runny just about oozy, as the creamy texture of the cheese holds.
Once you feel it is about ready I prefer the skin in tact and the cheese "gooey" take it out and place it on the bread slice.
Finely chop the bruised basil and sprinkle over the cheese and fig, a little for color and dimension.
You will see smiles and silence fall on the table.
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