Oh how I love fig season, however fleeting it may be. Beautiful, ripe, luscious figs call out my name just begging to be eating out of hand or used in recipes.
Apparently I am not the only one who treasures figs. The ancient Greek’s thought so highly of figs that they created laws forbidding the export of the best quality figs. The Roman’s considered the fig sacred. In the Middle East, the prophet Mohammed id purported to have said, “If I should wish a fruit brought to Paradise it would certainly be the fig.”
This simple, gluten free recipe is one of my very favorite ways to use figs – a frittata. Frittatas are perfect for breakfast, brunch, lunch, dinner or a snack. They are simple to prepare, good served hot or at room temperature and in some cases, can be pretty darn impressive. This fig, goat cheese, and prosciutto frittata recipe is sophisticated and even elegant.
An easy yet sophisticated flat bread that is gluten free, dairy free, grain free and sugar free – topped with honey roasted rosemary figs, arugula and ricotta
What’s the only good thing about the end of cherry season? It is also the beginning of fig season.
Personally, I think that fig season is the cosmic version of a spoonful of sugar helping the medicine go down. At a time when we must don proper clothing, go back to school and shed the laziness of summer, we are rewarded with this amazing little fruit