Fresh Figs with Semolina Toast and Rhododendron Honey

Fresh Figs with Semolina Toast and Rhododendron Honey

by Michel Nischan from taste pure and simple

Ingredients:

6 very ripe dark figs, quartered

6 very ripe green figs, peeled, if necessary, and quartered

1 teaspoon balsamic vinegear

Salt and freshly ground pepper to taste

4 large slices semolina or other dense-textured bread, cut 1 inch thick (preferably from a 2-pound loaf)

2 tablespoons extra-virgin olive oil

2 tabelspoons rhododendron or other mild honey

My mother taught me the value of fresh, perfectly ripe fruit and vegetables, and few fruits pleased her as much as ripe peaches. She used to slice peaches in high summer and lay them on toast drizzled with honey. This gave me the idea for using other fruit this way. When I found soft, almost overripe figs in a greenmarket in Sonoma, California, and thick, rich semolina bread in a nearby bakery, I returned to a friend's restaurant kitchen and created a very simple dessert for his customers. Everyone loved it, and so I have incorporated it into my repertoire of desserts. The kind of honey is important. Rhododendron honey will blow you away with its full but light flavor, but use any light honey you particularly like, such as tupelo, orange blossom, or raspberry. When the honey and the figs collide, the flavor is fantastic. The bread does not have to be semolina bread; use sourdough or a country loaf instead, but make sure it has a good, dense texture when toasted.

If you want to substitute peaches for figs, go ahead; you will need 6 peaches for the recipe. But if you can, try figs. They are one of the most incredible fruits-look for light to dark green figs in early summer, and then very dark Mission figs in the fall. They should feel soft when you buy them and must be eaten right away. Their edible seeds are soft and moist, their flavor, dark, deep, and intense.

In a medium bowl, gently toss the figs with the vinegar. Season with salt and pepper and set aside.

Brush each slice of bread on each side with the olive oil. Put the slices of bread in a large sautè pan or skillet and cook over medium heat, turning the bread until crisp and lightly browned on both sides.

Place each slice of toast in the center of each of 4 plates. Top with the figs and drizzle with honey.

This and many other wonderful recipes may be found in
Michel Nischan's Taste Pure and Simple from Chronicle Books