My favorite fig tree is finally starting to produce! It's a Calmyrna fig, the green ones with the pink insides. Figs are simply amazing. They are beautiful, delicious and versatile. Use them with artisan cheeses on a cheese board, in pancakes, with yogurt and honey, in smoothies, breads, cakes and salsas...there are endless possibilities, but don't wait, the season is short and they'll be gone before you know it. I wanted to use figs in my menu for a dinner party I had the other night, something to go with fresh salmon. I have used a dried fig and olive tapenade on salmon before (from the Jimtown Store) and I thought why not do a fresh version? Here is an easy, fresh fig and olive compote that is sweet, salty and savory. Use it on grilled chicken too!
Fig & Olive Compote
8 fresh figs, Calmyrna or Mission, cut in half from the top and through the center
1 T juice & zest of one lemon
4 sprigs of fresh thyme, stripped
1/2 c oil cured black olives, pitted and cut in half
1 T extra virgin olive oil, more as needed
1 T white or dark balsamic vinegar, more as needed
pinch of sea salt & a grind of black pepper
Mix all together gently. Taste to adjust seasonings, oil and vinegar. Let sit at room temperature for a couple of hours to blend flavors. If not using right away, refrigerate the compote but bring to room temp before serving. Serve along side or on top of grilled fish or chicken. I think this would be great as a sort of chutney, with cheeses too. Serves 8.
As a caterer for over 30 years, I have established a reputation for consistently creating original menus inspired by the occasion and the season, presenting them with an ease and elegance uniquely my own. Fresh, locally-sourced ingredients are the basis of my creative “from scratch” menus, which range from the classically elegant to rustic and whimsical.
"Love your recipes! Pat made your avocado toast a few weeks ago, delish! I'm taking them to a party in a few weeks, although the mushroom crostata looks pretty darn good!"