Figs

   This Sunday we went out to Courtney's family ranch and enjoyed a beautiful Texas morning picking wild figs! Now, figs may not necessarily be native to Texas, but they've sure been around a long time. Figs were brought over with the first Spanish settlers to arrive from Mexico around the early 1500's, and as far as we know they've been common ever since. Figs thrive on lots of sunlight, enjoy a temperate climate, and don't need too much water to survive. They make a natural fit and grow easily in Texas.

            There are many possibilities for a batch of fresh figs. A sweet and mild fruit, figs' subtle flavor lend naturally to many uses. They make a great dessert; one could bake them into a tart or toss them in a simple syrup and serve with ice cream. However, these fruits can also add a new dimension and delicate sweetness to savory dishes as well. For instance, figs make a nice pairing with many sharp cheeses, or could be reduced into a savory chutney to complement meats. With our figs we decided to make a simple appetizer, a Fig and Goat Cheese Crostini. In this dish, the crisp, clean background of goat cheese and basil allow for the figs' delicate flavor to take center stage.

  
           We start by making a balsamic fig compote, recipe below. After spreading a dab of goat cheese across toasted bread, we layered on some of the fig compote, and simply finished them off with a sprinkle of fresh basil.
                                                         
                                                                      *Fig Compote*
                                               Ingredients:
                                                  * 2 cups figs, quartered
                                                  * Juice of one lemon
                                                  * One cup water
                                                  * One and one half cup sugar
                                                  * 2 tsp balsamic vinegar
                                 
              Begin the compote by adding all your figs to a lightly buttered pan, cooking over medium heat. Add your lemon juice as they cook. Allow the figs to simmer in the lemon about 5 minutes, then add the water, then the sugar. Let this cook down on medium-low heat for about ten minutes, stiffing frequently. If the liquid gets to thick and starts sticking or burning to the pan, reduce the heat and add a small amount of water. Ultimately, you want soft figs in a liquid the consistency of syrup. Once you get there, add that touch of balsamic. This serves to cut the sweetness of the compote and deepens the warm flavor of the figs. Cook only 1 or 2 minutes more after adding the vinegar and you should be ready to serve!