I promise bringing you two fig recipes in a row was not planned, despite my rambling about them getting overshadowed by the great big pumpkin on Monday; sometimes things just end up the way they are.
Speaking of things ending up in ways we don’t expect, today thanks to Robin from Simply Southern Baking, a bunch of us have gathered together for a virtual potluck for Christy Jordan of Southern Palate.
Back in July, Christy was in a horse back riding accident that left her with two broken legs and short term memory loss. She’s a trooper though and doing an amazing job with her recovery – just take a look at her latest adventure trying to pick up some chocolate and popsicle sticks to make these amazing Chocolate Caramel Apples. A lesser person might give up because they could only walk so far and so slowly in their braces and with a cane but not Christy. She was determined to go all the way and despite the pain and sweat that came along with it, Christy keeps on getting stronger.
For this potluck I wanted to make something simple, but full of flavor. The perfect dish for an unexpected visitor or to have with a glass of wine at the end of the day. Fig season is fleeting, but these could absolutely be made with dried figs that have been reconstituted with hot water.
- 4 fresh mission figs, sliced into thirds
- 1 tablespoon honey
- ½ cup fresh ricotta
- 1 small baguette, sliced ½ inch thick
- olive oil
- Heat your oven to 375 degrees and lay your baguette slices on a baking sheet. Drizzle with olive oil and toast on each side for 3-4 minutes.
- Place parchment paper on a small baking sheet and lay the fig slices down in an even layer. Brush with the honey and roast for 5 minutes, flipping and roasting for an additional 2.
- Spread the ricotta cheese on the toasted baguettes and top with roasted figs.
- Serve immediately.
Make sure you check out everyone else who is cooking for Christy today!
Cookies and Cream Crunch Cookie Bites from Robin of Simply Southern Baking
Banana Pudding from Veronica of My Catholic Kitchen
Caramel Pound Cake from Stacey of Southern Bite
Chicken Salad from Elizabeth of Food Ramblings
Easy Slow Cooker Pork Chops and Hash Browns from Kristin of Dizzy Busy and Hungry
Herbed Cream Pasta with Bacon from Brandy of Farmer’s Wife Rambles
Mint Chocolate Espresso Pudding from Wanda of My Sweet Zepol
Pepperoni Bread from Karen at In The Kitchen With KP
Potluck Party Crockpot Macaroni and Cheese from Raquel of Organized Island
Sausage and Kale Casserole from Pam of Blueberries and Blessings
Spinach and Zucchini Lasagna from Samantha of The Little Ferraro Kitchen
Tomato and Boursin Tartlets from Liz of That Skinny Chick Can Bake