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Fresh figs, Gorgonzola, arugula, roasted rosemary shallots, balsamic redux…can you taste it?

One of my favorite food pairing combos! Fantastic as an amuse-bouche (use smaller, one-bite size figs), elegant appetizer, or serve with a side of crostini for a light dinner.

The figs succeed to add both texture, and sweetness to this dish, combined with the creamy-pungent Gorgonzola, peppery overtones of the baby arugula leaves, meatiness of the roasted shallots – the rosemary infusion there adds just the right touch of that piney aroma, and they all come together in  perfect harmony with the addition of the rich caramel-like balsamic redux.

Another perfect bite experience…another million to go!

 

Variation 1: You can increase the depth of flavor to this dish by caramelizing the fresh figs (arrange figs, cut side up, in shallow baking pan; sprinkle some sugar over fruit; broil 2-3 inches from heat until fruit begins to turn golden, about 3-5 minutes).

Variation 2: Caramelized figs, fresh bocconcini, thin slices of prosciutto, arugula, port redux (same technique as balsamic redux, just sub it with your favorite port wine)…crazy good!

 

Fresh figs, Gorgonzola, arugula, roasted rosemary shallots, balsamic redux

4 fresh figs, cross-sliced

Gorgonzola (you can sub it with Danish Blue or Roquefort)

Caramelized shallots* (recipe below)

Balsamic redux* (recipe below)

Organic baby arugula

Plate it as you like. There’s no right or wrong…let your senses guide you.

 

Roasted rosemary shallots

I love this base so much that I always make sure to have a jarful in my fridge alongside jarfuls of roasted peppers. Adds a lot of flavor depth layered in Panini sandwiches, pasta salads, as a pizza topping, and pairs well with chicken, beef, and pork. You’ll notice that in the pic above, I’ve combined onions along with shallots. So good.

1 cup whole shallots, skin removed

Few sprigs of fresh rosemary, hand torn

¼ cup tbsp balsamic vinegar

¼ cup olive oil

Sea salt & freshly ground black pepper

Preheat oven to 4500F. Place everything in silver foil; form en papillote, sealing tightly, gently shake it around a bit to mix. Place on sheet pan, on middle rack, and roast until done, about 1hr. The longer it roasts, the more tender the shallots.

 

Balsamic Redux

2 cups of your favorite balsamic vinegar

½ tsp sugar

Place vinegar in saucepan, B2B. Reduce to medium, add sugar, and simmer until vinegar reduces by 75%. Remove from heat, allow to cool completely.

 

Buono appetito!

1 comment to Fresh figs, Gorgonzola, arugula, roasted rosemary shallots, balsamic redux…can you taste it?

  • I have a weakness for arluuga this is so pretty with the colors. I’ve never tried beets but this morning at the market there gorgeous gold and red ones but I passed.Thanks to you I am going to have to put my brave pants on and go back and get them.

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