Figs. For some reason, I have been obsessed with them in the last few weeks. I snagged a package at Trader Joe's not long ago, and now all I can think of are fig recipes. I've enjoyed them roasted with a spoonful of mascarpone, with yogurt in the morning and on top of cornbread. You may even see a fig-based cocktail coming to the blog soon. Yup, obsessed.
Before a few weeks ago, I had only ever made a handful of fig recipes, and most of them called for the dried version. This season for me, it's all about fresh. Fresh figs have a rich sweetness to them that I absolutely love. The texture is almost creamy, with a bit of crunch from the seeds.
This recipe calls for figs to be paired with goat cheese and prosciutto. The sweet and salty combination is perfection. Just as important, though, are fresh basil leaves. This recipe could easily become too rich, but the basil helps to perfectly balance that out. Add to that the crispness of grilled bread, and you've got one heck of a sandwich.
Fig, Prosciutto + Goat Cheese Panini
Yields 1 sandwich
1-2 fresh figs, stems removed and sliced
3-4 slices of prosciutto
A few fresh basil leaves
2 slices bread (I prefer a crusty white bread)
Preheat a panini press or grill pan. Brush both sides of the two pieces of bread generously with olive oil. Season both sides with salt and pepper.
Layer the goat cheese, figs, basil and prosciutto onto the bread. Cook in the panini press (or grill both sides on a grill pan) until the cheese is melted. Serve immediately.