Yummy Fig, Fennel, and Goat Cheese Bars
Just this week, my fig tree delivered its first ripe fruit of the season. Every year it produces more and more figs, and besides giving them away to friends and neighbors, I’m finding new ways to use this special, luscious fruit.
Figs in all stages. So pretty!
Last year I made fig and ginger compote—so yummy on toast—and this year, I continue to throw them on the grill alongside my garden veggies. If you haven’t tried this, please do. The figs caramelize into a gooey softness and they are wonderful in a goat cheese salad, onto crostini, as an accompaniment to grilled pork or chicken, and on top of ice cream. The possibilities are endless so use your imagination. Almost anywhere you would use grilled fruit, such as peaches, you can substitute figs.
In my upcoming book, The Sicilian Sorceress, my main character, Alexis, makes fig bars for her clients so I thought I’d get into her head and create my own version. The result was amazing! I used ingredients popular in ancient Sicily: figs, almonds, goat cheese, Greek yogurt, and fennel. The recipe for Fig, Fennel, and Goat Cheese Bars is in the book so unfortunately, I can’t reveal it just yet. Sorry! It will soon be available within the next two months. Please subscribe to my monthly newsletter at Mary Knight for interesting articles and updates on a publication date. The Sicilian Sorceress has several Sicilian recipes, many I learned while in Sicily. Follow me along as I continue to be inspired by Mediterranean cuisine!
Ciao for now,
Love is a fruit in season at all times, and within reach of every hand. –Mother Teresa
