“This recipe is a vehicle for smushed or overripe figs. It's great on grilled bread, on pasta, or tossed with some crispy greens for a salad,” says recipe developer Phyllis Grant.
, is coming out April 2020 from Farrar Straus & Giroux. She lives in Berkeley, California with her husband and two children.We made this as an appetizer for a small dinner party. We used medjool dates instead of figs - not trying to be contrary, we just already had them! we used French feta . we made balsamic reduction, but did not use it - it was cloyingly sweet :-( so we used normal aged balsamic instead. we forgot the herbs - oops! served it with pita points.
a keeper. Thank you, Phyllis!!How long does this keep once cooked? Would love to pre-roast the figs, save for a later date, then toss in feta, and bake to warm through and serve. It sounds wonderful and my figs are looking very nice and plump this year.You can absolutely pre-roast and then save the figs for a later date. As you noted above, just add the feta at the end right before serving. The figs start to fall apart a bit more when reheated but that's not a problem.
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