Thursday, March 17, 2011

Fig and White Wine Bruschetta

We planted a couple of fig trees years ago, but it's too early for fruit right yet. Give it a couple of months, I think when I walk past them and see their buds just now emerging at the start of spring. By July, fat green and brown figs will be loading down the branches as usual.

So while we all wait for summer figs, give this spread a try. It's made with a small package of dried calimyrnas, wine, and a little thyme. Along with some sourdough bread, it's the perfect thing to have out on the counter when people come over. Very simple, sure, but also surprisingly good.






Fig and White Wine Bruschetta

olive oil
1/4 cup finely diced onion
1 1/4 cups white wine
2 tbsp. cane sugar
sea salt and cracked pepper
3 sprigs of thyme
1 small bag of dried calimyrna figs (thinly sliced)
zest from one lemon
loaf of sourdough bread (or any other crusty bread)

Drizzle olive oil into the saucepan on medium heat. Add onion and stir until translucent. Add white wine and stir. Add sugar, salt, pepper, and thyme. Reduce by half. Remove from heat and then add sliced figs and lemon zest. Let it sit; stir to combine so that figs soften. Spread on bread for an appetizer.

*Fig trees were a dream of mine for a while, so I am glad they are doing well in the garden. On this year's planting list: blueberry bushes -- 3 types! I am also getting the herb garden all set this week and have started by putting in sage and pineapple sage.

So what are you thinking about planting this spring or summer?

4 comments:

Nadia said...

Wow this looks amazing.

Beth said...

I've got tons planned for this spring and summer!

Tomatoes, peppers (sweet and hot), corn, beans, squashes (summer/fall), parsley, basil, coriander, onions, garlic, broccoli, spinach and maybe some cantaloupe. :)

My grandma gave me a couple of fig starts a year or two ago, but they didn't make it. I hope to dig up some more and try it again, though living in the moutains (zone 6) may be too harsh for them.

Justin Fox Burks said...

Just added thyme, marjoram, lavender, some tiny basil that looks like boxwood...

Anonymous said...

This is a great idea! I also wanted a change from the same old tomato bruschetta, and used wild mushrooms as a basis instead.

Check out my link if you have time and tell me what you think. Big fan of your site, it's a shame I didn't know about it before traveling to Memphis.

Now I know it's a lot more veggie friendly, you just need to know where to look!

http://lovelysunnykitchen.blogspot.com.au/2012/03/wild-mushroom-bruschetta.html