Fig season has officially arrived.
If you know anything about myself or this blog, you know I wait all year for the figs to come around. Sometime around August 20, I'll usually find a half-nibbled fruit on the path––as if some critter took a taste, decided it wasn't yet ripe enough and left it there to let me know, it's almost time!
Figs seem to show up at the store before they ripen on my tree. I become a giddy kid in a candy store when I see them, but I never buy them. It's too soon... And there's really nothing like a fig fresh from the tree. Sweet, succulent, textural.
A few weeks later, when it's finally time, I go straight to the store for a French baguette, some brie cheese, arugula and raw honey. On the first day of fig season, you know what's for lunch.
With carmelized onions and maybe a drizzle of balsamic reduction, this petite sandwich defines perfection. Feel free to toast it, if you like; I couldn't wait.
Brie, Fig and Honey Baguette :: Serves 2
• 1 French baguette, halved lenthwise
• 1 cup of sliced figs
• 2 ounces brie cheese, or however much you like
• a drizzle of raw honey
• arugula greens
• carmelized onions
• balsamic reduction (optional)
Layer ingredients on one side of the baguette. Cover with the other side and slice in half. Press like a panini if you want. Otherwise, enjoy as-is.