Figs are one of the most glorious fruits. They come in many different colors and sizes. I was lucky to be able able to get some of these mouth watering Adriatic figs from our friend. If you haven’t tried a fresh fig I highly recommend that you do. They are so sweet and taste much different than the dried ones you see at the market. I brought a box of them home and served them along with some crunchy Persian cucumbers and a white cheddar & zucchini quesadilla.
These figs are quite large…about the size of a lemon. They needed to be transported very carefully so they wouldn’t get bruised. An empty egg carton works well for this.
Fresh figs don’t last very long after they are harvested so I saved a few fresh ones for us to enjoy and cut the rest up in half to dehydrate. The dehydrated figs are delicious on top of a bowl of granola or just eaten just as a snack.
white cheddar & zucchini quesadilla
makes 4 quesadillas
ingredients:
everything
8 flour tortillas
2c sharp white cheddar, shredded
1 medium zucchini, trimmed & sliced thin
1 serrano pepper, seeded & chopped
1/2c fresh cilantro, chopped
olive oil
how to:
Heat olive oil in a skillet on medium/low. Place a tortilla in the pan and move it around a bit to coat the bottom with the oil-cook for 30 seconds. Turn over and cook another 30 seconds. Set aside. Repeat with another tortilla. Depending on the size of the tortillas, add 1/4-1/2c shredded cheddar…enough to spread the cheese evenly leaving about 1/2″ space around the edges. Place the sliced zucchini, cilantro and 1/4t serrano pepper evenly on top of the cheese and cover with another tortilla. Cook 2 minutes. Using a spatula, flip the quesadilla over and cook another 2-3 minutes until the cheese is melted. Remove onto a serving plate and cut into 4-6 wedges. Repeat with the reining tortillas and fillings. Serve with a side of sliced fresh figs, wedges of Persian cucumbers and some sea salt with a pinch of cayenne pepper (to dip the cucumbers in).
enjoy!
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