Garden Recipe: TOMATOES FIGS CHEESE
We have had a tiny fig tree in our back yard for seven years…so maybe we are graced with four or five velvety, crunchy, voluptuous figs each summer. This year it is veritably FILLED with figs. It’s still a tiny tree, but it’s trying harder this time. Daydreaming of my favorite garden fruits and vegetables (figs and tomatoes) makes me want to eat this until October.
- 1 T Balsamic vinegar
- ¼ t fine sea salt
- ¼ c really good olive oil
- 3 T pine nuts
- 1 perfectly ripe large tomatoes
- ½ lb (or more!) ripe figs, cut in quarters
- 1 oz crumbled Roquefort cheese
- 1 t fresh thyme leaves
- Black pepper
Whisk the vinegar and salt together, then slowly whisk in the olive oil. Toast the pine nuts in a small skillet until light golden. Spread tomato slices on a large plate and scatter the figs and pine nuts over the tomatoes. Sprinkle with the cheese and thyme then drizzle with the dressing and finish with freshly ground black pepper to taste.
Roquefort Cheese, Creative Commons, Roquefort Cheese by Cyn Furey is licensed under CC BY-NC-ND 2.0
Figs, Creative Commons, this year, i have discovered an appreciation of figs by snickclunk is licensed under CC by 2.0
Tomatoes, Public Domain Dedication, Tomatoes by Image Party is licensed under CC0 1.0