Thursday, October 2, 2014

Grilled Fig Tartines & I LOVE Figs...

what a perfect recipe to serve at football parties,
holiday parties,
or ANY party.

it's beautiful to look at & everyone loves Prosciutto

& it's so easy

at our local grocers we can find bags of  sliced Toasted Garlic Bread, already perfect
for this dish, so the toasting part has gone away
& it makes the job so much faster.

fig tartine

via "Honestly YUM"  here

"I normally don’t find myself downing raw figs the way I would with other raw fruits. But when they’re grilled, they’re irresistible. They become sweeter and juicier, and develop a deeper flavor that is enhanced with — my favorite part — caramelized sugar. I created this tartine simply by throwing together some of my favorite pairings with figs: goat cheese, caramelized shallots, balsamic vinegar and proscuitto. Each bit is a perfect blend of sweet, sour, creamy and salty. I used my favorite Humbolt Fog, but you could use any goat cheese you like. The great thing about recipes like this is that it’s a type of recipe you eye-ball. You just adjust according to what your preferences are."

Ingredients (Makes approximately 6-8 :

  • 10 black Mission figs
  • 1 loaf of fresh bread, sliced 6-8 slices depending on how large your bread is
  • 8 large shallots, thinly sliced
  • 1/4 pound of thinly sliced proscuitto
  • 1/3 pound of
  • aged balsamic vinegar glaze
  • 1 garlic clove, sliced in half lengthwise
  • extra virgin olive oil
  • sea or kosher salt and freshly ground black pepper

Heat a grill or grill pan on high heat. Remove the stems and slice the figs in half.
fig tartine 3
Lightly oil the grill with a paper towel soaked with a small spoonful of a neutral oil, like vegetable oil. When the grill is hot, place the figs cut side down for about 1-2 minutes until the figs are soft and have grill marks. Flip on the other side and cook for another minute. Remove to a plate.
Cook the shallots over medium high heat in another pan with extra virgin olive oil and a pinch of salt. When the shallots start to brown, add a splash of water to help the shallots get soft and caramelized.  Cook for about 7 minutes until they turn a deep caramel color.
fig tartine 4
Turn the broiler on and brush both sides of the bread with extra virgin olive oil and place them on a baking sheet and place under the broiler to toast. Each side should take only less than a minute to brown. Keep an eye on the bread as it can burn quickly! While the toast is still warm, rub one side with the halved garlic. Sprinkle salt and pepper over the toast.
fig tartine 5
To assemble the tartines, place a spoonful of the cooked shallots over the toast, and top with a thin slice of the Humbolt Fog or goat cheese. Tear each slice proscuitto in half and top the tartines with proscuitto. I like to do this so when bite into the tartine you don’t pull the proscuitto out from under the figs.
fig tartine 2
Top with the grilled figs.
fig tartine 6
Drizzle the thick balsamic glaze over the
fig tartine 7
fig tartine
Serve warm and enjoy!
fig tartine
(images by

have to mention that our NFL team the Houston Texans are doing very very well this season,
we are now 3/1

my other team, the New England Patriots, however,  is having a dismal slump.

around here everyone is football, football, football...
most of my friends are coo-coo over the University of Texas Longhorns,
so imagine I used to drive to Austin to see the game on Saturday with my husband,
then turn around and drive back to Houston to see the Texans on Sunday.

he would NOT miss being at a game, and if his team lost he took to his bed.



donna baker said...

Elegant repast for an elegant lady.

helen tilston said...

Hello Marsha
What a feast! Thanks for sharing this very special recipe. I will definitely make it once I can get my hands on some figs. I recall eating figs in Italy a couple of years ago and the thought has me drooling.
You are a good cook, I can tell

Helen xx

Marsha Splenderosa said...

Helen, now that we stay home and TV the games we always have people around, and people need something to I try to give them something different & delicious, but not too much trouble for me.

Marsha Splenderosa said...

ahhhhh, so sweet of you donna.

Lauren said...

That is such a perfect dish for fall!


Jackie and Joel Smith said...

Oh good heavens, this is poetry on a plate!