After a break on this blog, I am coming back to share with you a nice and quick recipe if you are a fan of fruit/cheese combination: my receipe of Fig Mozzarella Salad. This recipe is really easy, and it is very nice starter. Normally figs season is already gone (you have the best ones in the late autumn, so in September especially if you live in southern Europe).
But here in London you can still find some nice ones on the market in October – I personally go to Chiswick to buy them.
I found this recipe as I had bought some lovely figs and wanted to “do something with them”, as I did not have enough to bake a pie.
Then I thought that the combination fig+ cheese is really tasty – moreover it is very common in France. Then I thought mozzarella is a good choice as it is very mild and always tastes good in a salad. So if you are a fan of this combination like me, and want a hearty salad as a starter, this recipe is for you!
You will need – for 2 persons:
- 2 figs (one per person)
- 25gr. of butter
- 2 tbsp. of brown sugar
- 1 fresh mozzarella
- some slices of old baguette (2-3 slices per person is fine)
- 1 clove of garlic
- a few lettuce leaves to garnish
- balsamic vinegar/ olive oil
- herbs (oregano, basil…whatever smells fresh and tasty)
Start with the cheese: Cut the mozzarella in thin slices, place them in a bowl, cover the slices with some olive oil. Season with salt, pepper and chopped herbs (I love using oregano with mozzarella) You can even add some chopped chili pepper if you like. Keep this mixture for 2 hours in the fridge.
Heat up the oven (ca. 180°C). Rub the slides of bread with the clove of garlic sliced into 2. Repeat until the bread is well perfumed with the garlic. (it should get softened after that). Put the slices of bread in the oven for approximately 10 minutes, until the slices are golden. You can add some drops of olive oil on the bread if it is very old.
Wash and drain the figs, taking care of not damaging the skin. Cut them slightly into 4 to give them a nice star shape. In a hot frying pan, let the butter melt (don’t burn it!) and cook gently the figs. Add the sugar in the center of the “stars” and pour some butter on the figs regularly, so they get cooked. After 10 minutes, the figs should get soft and soaked in a nice “butter caramel”.
Place some leave of lettuce (or any other crunchy salad you like: rocula is also nice and good contrast with the sweetness of this dish) on a small plate: take the slices of bread out of the oven, put them on the top of the salad, and cover them with the fresh slices of your marinated mozzarella. Place an “open” fig next to the slices of the bread, pour some drops of balsamic vinegar. Your dish is ready: enjoy!