My best memory of figs comes
from an early childhood. We were quite young and we ate fresh figs only during
summer holidays. Figs were reserved for hot summers spent on Adriatic coast.
For a long time I thought one must go very far over land and seas in order to enjoy
her excellency. And then one day, magic happened in my grandparents' backyard. Fig
tree grew. It's still
there, bigger then ever, showing off and producing pouches of 'hidden flowers'.
Apparently
ficus family counts 700 varieties,
but the perfect fig is the one picked from the tree and eaten right
away.
If you didn't know..
The fig is not strictly a fruit botanically. It is a ‘false fruit’,
actually part of the stem of the tree that becomes a fleshy bag for the flowers
and seeds. These develop inside and never see the light of day. So when you are
eating a fig you are munching on hidden flowers! This is perhaps what gives it
its unique texture.
Figs on toast
An early morning cooking
session. Actually almost no cooking required.
fresh figs
ricotta cheese/fresh goat
cheese *fresh goat cheese works magically
sage honey
fresh sage
Toast bread for about 2-3 minutes.
Spread ricotta over the toast
and top with few fig slices. Drizzle with honey and place fresh sage leaves on
top. Simple and sinful!
