Pizza night at the Neelys. This recipe is for Lisa who requested something to do with all of the figs she gets from her neighbors tree. Ryan and I discovered one day (by accident) that the master bread dough recipe from Artisan Bread in 5 Minutes a Day makes excellent, if not the best pizza dough we’ve ever tasted. Or at least pretty darn close. This book is awesome. I’ve shared the recipes with friends and family and it honestly makes the easiest and best homemade bread I’ve ever had. In general, I think of homemade bread as something pretty impressive to whip up a batch of – and this bread seriously makes me feel impressive. And its SO easy. So the secret’s out.
Anyyyyways, we don’t play around on pizza night and we had a bunch of figs to use the other day so Ryan just drizzled some olive oil, chopped garlic and rosemary onto the dough and then carmelized some onions and spread them out with a couple dollops of goat cheese, a few kalamata olives and the figs that we sliced lengthwise. Throw it in the oven on a baking stone at about 450 until it looks ready to eat. Delish. Try it.
As for some other recipes… Drew requested that we make him some Mission Figs wrapped in Bacon next time were around and shared this simple Eric Ripert Fig Recipe. Deal.
And the lovely Carrie from CCC in CLT shared a fig recipe she made for her Mom’s birthday as seen below:
6 dried figs, halved
1/2 cup simple syrup
2 tablespoon brandy (I get the teeny bottles at the liquor store for $.99)
1/4 cup chopped, toasted hazelnuts (I have used pecans every time I make this)
24 baguette slices
Olive oil, for drizzling
1/2 cup grated Pecorino Romano cheese
1 large Granny Smith or Braeburn apple (I have always used G. Smith)
1/4 lb piece of Pecorino Romano, for shaving
Preheat oven to 350.
Combine figs, simple syrup, and brandy in small saucepan. Bring the mixture to a simmer over medium heat, then turn off the heat and set aside for 10 min to plump the figs and cool slightly. Transfer fig mixture to a food processor. Add the hazelnuts and blend, pulsing a few times until pureed. Set aside.
Place the baguette slices on a heavy baking sheet and drizzle with olive oil. Top each slice with 1 tsp of the grated Pecorino Romano. Bake until the bread is toasted and the cheese is melted and golden, about 7 min.
Quarter the apple and slice off the cores. Cut each quarter into 6 thin slices.
Top each toast slice with 2 tsp of the fig jam, a slice of apple, and a piece of shaved Pecorino Romano. Transfer the toasts to a platter and serve.
Enjoy the last few figs of summer!