“I’m so glad I live in a world where there are Octobers.” ― L.M. Montgomery, Anne of Green Gables
Oh hey there October. I’ve been waiting on you! Waiting on all your crinkly, crunchy leaves. Warm maple syrup and big old stacks of pumpkin pancakes. Crackling kindling in the fireplace and records spinning away in tune with the wind. Thick socks, big quilts and afternoons of knitting. Pots of tea. And these figs. Oh these figs…
Autumn sort of calms down the world, doesn’t it? Gives you room for quiet moments. And also for these figs. Did I mention those?
Hitting ripe figs with a little kiss of heat from the grill is just enough to bring out the flavor and also smooth out some of the seedy texture. I’ve found that my pals who don’t normally like figs really enjoy them when prepared this way.
If figs aren’t your thang, there’s lots of other lovely October magic happening at the markets these days. Plums and corn and apples and pears. Don’t even get me started on the persimmons. Right. So, the figs…
Roasted Figs (Serves two for an afternoon snack)
- 2 large slices crusty bread (preferably wheat)
- 2 tablespoons butter
- 8 – 10 black mission or brown turkey figs
- 2-3 tablespoons olive oil
- 2-3 tablespoons of balsamic vinegar
- about 4 oz fresh burrata
- black pepper, to taste
- a few sprigs of thyme (optional)
- Heat a gas grill to medium-high.
- Butter both sides of the bread and toast it on the grill for a couple minutes. Set aside (it’s totally fine if the toast returns to room temp)
- Slice the figs in half and arrange on a baking sheet or pan. Drizzle with olive oil and balsamic and then place on the grill, though not directly over a flame (I use the upper shelf on mine).Close the grill door and leave for 3-4 minutes, open and flip the figs, and grill for another 2-3 minutes. You’re just looking for a little char and to soften the fruit up a bit.
- Serve with burrata, toast, and top with thyme and black pepper.