• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

She Paused 4 Thought

Food, Fun and Travel

  • Home
  • Recipes by Category
    • Listed Recipes
    • Appetizers
    • Breakfast / Brunch
    • Dessert
    • Fruit & Veggies
    • Healthy
    • Main Dishes
    • Meat
      • Chicken
      • Fish & Seafood
        • Shrimp
    • Super Easy
    • Party Food
    • Salads
    • Soup
    • Holiday
    • Ethnic
    • Side Dishes
    • Vegetarian
    • Good Information
      • Product Review
      • Food Photography
    • Snacks
    • Simply FUN!
    • Cooking School
    • Recipes
  • About
  • Travel
  • Contact
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter

Fresh Figs on Parmesan Crisps @ Figology Fest LA

July 21, 2014 by Cathy Arkle 22 Comments

Fresh Figs on Parmesan Crisps | #CAFigs #FigologyFestLA

I am continually surprised at how many people have not succumbed to the pleasure of a fresh fig. I’m sure it’s because the word “fig” is associated with the shriveled up dried fruit plate that your Grandparents received at the holidays, or with a dusty Fig Newton.

May I just say that a fresh fig tastes nothing like either one of them?

Fabulous Fresh Figs

A fresh fig is mildly sweet with a texture that combines the creaminess of their flesh and the crunchiness of their seeds. The combination is nothing short of addictively luxurious.

CAFigs | cathy arkle

It doesn’t hurt that the fig is naturally fat free and cholesterol free, as well as being rich in antioxidants, fiber, potassium and calcium. Their case is also improved by the fact that they are naturals for the camera.

CAFigs | cathy arkle

Varieties:

There are more than 150 varieties of figs. Here are just three of them that you can find at your local store right now.

  • 
Brown Turkey (left)
: purple skin and red flesh with a robust flavor, these slightly less sweet beauties are the most commonly grown fig in California
  • Black Mission (top right two)
: with its blackish-purple skin and pink colored flesh, this fig has an earthy, seductive flavor
  • Calimyrna (bottom right): with its greenish-yellow skin and amber flesh, this bright beauty is known for its nut-like flavor

At the recent Figology Fest LA, sponsored by the California Fig Industry and presented by food bloggers Erika Kerekes and Judy Lyness we received a crate of these three varieties so that we could taste, and experiment. Here are a few of the delightful dishes that were served.

grilled-figs, CAFigs

Grilled Fresh Figs with Spicy Pork was a hit. Figs are perfect for the grill.

CAFigs| She Paused 4 Thought

Turkey Confit with Fig Chutney on Endive was beautifully plated and served with a generous smile.

CAfigs | She Paused 4 Thought

All dishes at our food blogging events must go through the “photo test” before it ever hits our mouths. Figs are the most gratifying – the visuals never disappoint.

CAFigs shake | She Paused 4 Thought

  Fig Shakes – Click Here for recipe.    Stuffed Figs  À La Blue – Click Here for recipe.

CAFigs | She Paused 4 Thought

Judy drizzles honey over her “backup” Fresh Fig and Lemon Tart. So what happened to her first Fig Tart you ask?

CAFigs | She Paused 4 thought

Kerplop. That’s what happened. Nobody was hurt in this tragic fall, so the party rolled on.

CAFigs, Fig sorbet, cathy arkle

The finale was a Fig Zinfandel Sorbet with Salted Caramel Sauce and Candied Nuts. A perfect ending to a very sweet (and savory) fig party.

Today’s Recipe:

Judy made these wonderful appetizers with Parmesan Crisps. You can also use your favorite cracker or crostini. Instead of mascarpone with a dash of lemon zest, try ricotta, cream cheese or Brie. Drizzle with a reduced balsamic glaze or honey. Figs are very versatile so let your imagination run wild!

Print

Fresh Figs on Parmesan Crisps

This easy appetizer can be made in various ways. Fresh figs work with many flavors and can be tailored to your tastes.
Course Appetiser
Servings 6
Author Judy Lyness - Two Broads Abroad

Ingredients

  • 1 cup grated Parmesan Cheese
  • 4 ounces Mascarpone
  • zest of 1 lemon
  • 1/2 cup balsamic vinegar
  • 5 ripe fresh figs

Instructions

  1. Preheat oven to 350 degrees.

To make crackers:

  1. On greased baking sheet spoon one tablespoon of grated Parmesan on one side of the sheet. Using your fingers, press the cheese into a circle. Continue making 16 cheese circles. Leave enough space between crackers, as the cheese will spread.
  2. Bake in oven for 12 minutes or until the edges are browned.
  3. Remove baked crackers with spatula and place on cooling rack. Don’t leave on baking sheet because they will stick. (really, really stick!)

Balsamic reduction:

  1. Place balsamic in saucepan over medium/low heat and reduce to 1/4 cup about 5 minutes. Cool.

Assembly.

  1. Mix lemon zest into the mascarpone.
  2. Place crackers on a tray.
  3. Spoon one teaspoon of mascarpone on cracker. Depending on size of fig, slice in half or in quarters. Place fig piece on mascarpone. Continue until all crackers are complete.
  4. Drizzle reduced balsamic over finished crackers.
  5. Crackers can be made up to two days before serving. Place in airtight container.

Fig Quote of the Day:

“Shape is a good part of the fig’s delight.” – Jane Grigson

True, but taste is the best part of the fig’s allure.
…and then, she paused for thought.

Yum

Filed Under: Appetizers, Healthy, Party Food, Recipes, Simply FUN!, Snacks, Super Easy, Vegetarian Tagged With: CAFigs, easy appetizer, Figology Fest, fresh figs, summer fruit

Previous Post: « Fresh Apricot Almond Tart
Next Post: Fig and Ginger Brûlée Tart »

Reader Interactions

Comments

  1. Nan

    July 22, 2014 at 5:16 pm

    Yum! Lovely pictures.

    Reply
    • Cathy Arkle

      July 23, 2014 at 8:05 am

      Thanks Nan. All of the fig dishes were very yummy.

      Reply
  2. Kelly Page (@TastingPage)

    July 22, 2014 at 6:48 pm

    Such beautiful pictures Cathy!

    Reply
    • Cathy Arkle

      July 23, 2014 at 8:06 am

      Thanks Kelly, figs are so photogenic.

      Reply
  3. Lentil Breakdown

    July 22, 2014 at 8:02 pm

    Fab fig fotos!

    Reply
    • Cathy Arkle

      July 23, 2014 at 8:07 am

      So glad you like them.

      Reply
  4. Christina

    July 22, 2014 at 11:56 pm

    What an event! Of course you just made everyone run out to buy figs right now! Lovely shots, as usual!

    Reply
    • Cathy Arkle

      July 23, 2014 at 8:08 am

      Thanks Christina! I am out of figs and running out to buy more while they are still in season.

      Reply
  5. Christina Peters

    July 23, 2014 at 9:07 am

    Great shots Cathy!!!

    Reply
  6. Cathy Arkle

    July 24, 2014 at 10:03 am

    Thanks Christina Peters, coming from a professional photographer that means a lot!

    Reply
  7. Lynne @ CookandBeMerry

    July 24, 2014 at 3:50 pm

    This looks like it was a fabulous event and luscious fig recipes. Love your photos!

    Reply
    • Cathy Arkle

      July 25, 2014 at 12:03 am

      Lynne, it was so much fun and we had such wonderful food. We missed you.

      Reply
  8. Valentina Kenney (@cookingweekends)

    July 24, 2014 at 4:45 pm

    Looks like it was so much fun — and so delicious! The images of the figs are stunning. REALLY stunning. And I just love how delighted Judy looks cooking. 🙂

    Reply
    • Cathy Arkle

      July 25, 2014 at 12:03 am

      Thanks Valentina, it was. Wish you could have been there.

      Reply
  9. sippitysup

    July 24, 2014 at 6:31 pm

    fun event. Great pics. GREG

    Reply
  10. Thalia @ butter and brioche

    July 25, 2014 at 2:14 am

    figs are my all time favourite fruit.. love the recipe, definitely will be giving it a go in my kitchen. gorgeous figgy photos too!

    Reply
    • Cathy Arkle

      July 25, 2014 at 11:02 am

      Thank Talia, I can’t seem to get enough figs to make me happy. More recipes are coming.

      Reply
  11. theninjabaker

    July 26, 2014 at 11:40 pm

    Grrrreat photos, Cathy! And scrumptious recipe…After this post more people may actually be buying and enjoying figs!

    Reply
    • Cathy Arkle

      July 27, 2014 at 9:53 pm

      Thanks! I really hope people try figs. It is one of my favorite summer fruits.

      Reply
  12. Kristi @ My SF Kitchen

    July 28, 2014 at 7:46 pm

    Yummm I am totally drooling right now! I love figs!

    Reply
    • Cathy Arkle

      July 28, 2014 at 8:01 pm

      Thanks Kristi! Figs are worthy of drool. 🙂

      Reply

Trackbacks

  1. Fig and Ginger Brûlée Tart | She Paused for Thought says:
    July 31, 2014 at 5:24 pm

    […] own. I suspected a few people didn’t know what a fresh fig tastes like, and after my last fig post my suspicions were confirmed. How can something so seductively flavorful, something as old as the […]

    Reply

I would love to hear from you! Cancel reply

Primary Sidebar

Who is She?

Welcome to She Paused 4 Thought! I’m Cathy - a farm girl from Iowa living in Los Angeles. Let’s cook, laugh, travel & have fun together. Read More…

Subscribe and Connect

Get new posts via email.

Recent Posts

  • Barbara Hansen’s Lemon Bread
  • Rosemary – Onion Mac and Cheese
  • Hatch Pecan Brownies
  • Raspberry Crumble Bars
  • Passover Celery Root Salad
  • Kiwano Melon, Smoked Trout and Avocado Salad

Categories

Follow Me On:

  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter

Other Favorites

RASPBERRY CRUMBLE BARS

Footer

Copyright © 2023 · Cathy Arkle