RECIPE REDUX: FETA, FIG, AND WALNUT PITA CROSTINI

Figs

Forget everything you thought you knew about figs. Contrary to many American’s beliefs, there’s much more to the fig than the not-so-appetizing Fig Newton. Our foreign friends in Greece and Egypt have appreciated the fig’s perfection since the ancient times. They have a unique texture, somewhere between firm, soft and chewy while little seeds add a bit of crunch. The flavor lends to sweet with a little snap of tart. So, why haven’t these well-rounded fruits caught on stateside?

Now, in the midst of fig season, we encourage you to explore these ancient icons. Select figs that are deep in color, not mushy, and free of bruises. Figs have a pretty short shelf life too; only about 2-3 days, and should be refrigerated.

Our foolproof preparation? These feta, fig, and walnut pita crostini. Try it out. Thank us later.

Feta, Fig and Walnut Pita Crostini
Serves 20 as an appetizer

2” inch round cookie cutter
3 each pita bread pockets
¼ cup olive oil
1 cup crumbled feta cheese
½ cup toasted walnuts
7 each Black Mission figs, stem removed, halved and diced

Preheat oven to 400 degrees. Using cookie cutter, cut as many rounds of pita as will allow. Separate pita layers per round. Brush with olive oil. Using a fork, mix feta, walnuts and figs until well incorporated. Spoon fig mixture over each pita round. Place on a nonstick cookie sheet so that they do not touch. Bake for 8-10 minutes or until pita rounds are crisp. Remove from oven and allow to cool for 5 minutes.