Figs, Show me your Leaves!


fig and leaf

figs, Turkish brown, in my garden

 Last year I planted fig trees in all of my gardens.  I even planted them in pots at the entrance of our office building.  Their leaves are beautiful and growing such exotic fruit in our climate, Toronto Canada, peeks the interest of the many people who notice them  and watch them grow and ripen.

Autumn arrived and this dilemma with it. What were we do to do with all those fig trees? I really couldn’t care for or find space for all of them  indoors even if we had potted them. By default we left them to winter in situ.

Spring arrived. The figs had one strong stem and looked pretty well dead. Weeks went by and they looked the same. “Okay,I’ll just yank them out,” but their roots and stem were so entrenched as much as I pulled and dug I couldn’t remove them. ” “Okay I will let them stay” and lopped off the stem about 6 inches from the ground .

Summer arrived and lo and behold all the fig trees had verdant leaves and more amazingly figs!

When the figs ripen and Fall is near I will make these original fig appetizers that I created last year.


Ripe figs

Soft fresh goat cheese

As many slices of prosciutto as figs, plus a few extra for repair work! 

Mint leaves, preferably chocolate mint


While preparing figs preheat barbecue

Cut figs almost in half from stem to bottom. Stuff with  about  teaspoon of soft fresh goat cheese. Nestle a mint leaf in the cheese and wrap the fig in a slice of prosciutto using extra pieces of the ham if there are big tears. Wrap the prosciutto around the figs holding together the cut side and then mold the ends around the figs.

Barbecue the figs turning once until crispy and the cheese is melted.

Serve while hot, two per plate as an appetizer

figs ready for cooking

fig appetizers


Butcher shop on St Clair Avenue, Toronto

Long before it became fashionable to make artisanal charcuterie in Brooklyn, New York; Italian butchers in Toronto, Ontario have been turning out fabulous prosciutto, sausages, salamis, and cured pork loins.This cheerful and helpful butcher who describes his meats and methods in a combination of pride and matter of factness opened his shop in 1967.It is here I stopped to buy his prosciutto for this recipe.

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