Fresh figs have arrived – and my tummy is smiling! I picked up a small container of them, yesterday, with the sole intent of making a savory topping for steaks, tonight. I don’t often impulse-buy something with a definite purpose, but I knew I had steaks in the ‘fridge that were going to be tonight’s dinner and figs and beef really go well together. It’s amazing how menus create themselves.

We have pretty well-stocked vegetable bins – and tons of fresh herbs out back – so the fig topping pretty much came together on its own. I had a white onion out and then looked into the refrigerator and realized I had two full bunches of scallions – the white onion went back. There are also lots of leeks in there… I think I’ll use them for tomorrow night…

In the meantime… measurements are estimates – I just kinda went for it!

Fig Sauce

  • 10 oz black mission figs
  • 1 bunch scallions
  • 1 small clove garlic
  • juice of 1 lime
  • 1 tsp balsamic vinegar
  • 2 tbsp olive oil
  • 1 tbsp chopped fresh mint
  • 1 tsp chopped fresh basil
  • salt & pepper, to taste

Chop figs. Chop scallions. Mince garlic. Combine in bowl with lime juice balsamic vinegar, olive oil, mint, and basil. Add S&P, to taste.

This was really good. It would be excellent as a bruschetta topping – or on top of a blue cheese burger.

Versatility, thy name is fig.

Have fun!

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