I am still in my red phase, or fig phase, don’t know which, which started with the red Afghan carpet I bought. I need very visually stimulating food and things around me and that is not a phase, it is just how it is.
I just put the blue cheese in the sliced figs with a sprig of thyme and baked at 180 until soft and gooyy. Green grapes and baked figs made a great salad in what is a hot summer in Cape Town.
Red post or not, this blue fig one will go to the Cheese, Please! April challenge featuring the blues.
We are doing short over-night road trips over weekends to the wine farms and surrounds to clear the brain and I always pick up fresh produce and cheeses along the way. I wish we had time for a longer break but alas, it will not happen now.
Figs will always remind me of the huge fig tree in front of our house when I started my school years in George, Eastern Cape. There was often a big juicy red fig in my packed lunch, which even then I could not wait to get my teeth into. Strange if you think that others had sweets or crisps and I wanted fruit, strange kid indeed. I am still strange, come to think of it.
This fig salad was made with baby spinach, sun-dried tomato feta and capers(my latest craze).
The funny red concoction happened when I adjusted my baked Ricotta Vegetable Pots Recipe to make baked beetroot and ricotta pots. Dark, deep red. Oh, and of course I added vintage cheddar to the beetroot mix. Great combination. Instead of pouring the ricotta mix over oven baked beetroot(drizzled with balsamic cream), I mixed the beetroot and ricotta mix with added vintage cheddar in a mixer to form a paste and then baked it in individual ramekins. Do NOT forget to put the lid on the mixer…ahem…uh, okay it took very long to clean the kitchen……
Good night Cape Town