Honey Fig and Thyme Bruschetta

Fresh figs were on special at 19p each and I couldn’t resist the beautiful fruit jewels.  If nothing else they just make me happy to look at.  However, since one was rolled over by its neighbouring bag of carrots on the way home, I decided I should try and do something edible with them.  The following is what I attempted and, as always, measuring proportions are up for interpretation. 

2 fresh figs, peeled and mashed (preferably gently and respectfully by hand and not violently by a bag of carrots)

1.5 T honey, more or less depending on the natural sweetness of the figs

1 T balsamic vinegar

1 tsp freshly ground pepper

1/2 cup boiling water

*optional* 1/4 c full bodied red wine (drink the other 3/4 or give it to your non-pregnant husband with the most pathetic face you can muster)  This just deepens the flavours a bit but you can always add an extra tablespoon of balsamic vinegar instead if you like.

1.5 T olive oil

1 T butter

1 medium onion, chopped

2 T fresh thyme, chopped

sea salt

crusty bread, sliced

olive oil

grated parmigiano-reggiano

Add figs, honey, balsamic vinegar, pepper, water (and wine if using) to a small saucepan, heat to boiling, then turn to low and simmer until achieving a thin jam consistency.  Adjust flavours To Taste.  While reducing fig mixture, heat olive oil and butter in small sauté pan.  Add onion, thyme and sea salt.  Heat until onions are just caramelized.  Drizzle slices of crusty bread with olive oil and then spoon on onion thyme mixture, topping with honey fig reduction and a generous sprinkle of parmigiano-reggiano.  Can be served warm or at room temperature.  Both mixtures can be made a day a head of time. 

Cinnamon Toast - The First Food Post

Where else to begin than with something that speaks of simplicity yet ecstasy, and touches on the power of food and nostalgia.  Truly, some of the meals we treasure most are not because they were gourmet, five-star creations but because they speak of a time, place and people sacredly savoured and irreplaceable. 

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When we were little, my brother and I would spend a glorious week at our grandparent’s farm, where the day was filled with sunshine, playing with our cousins, climbing apple trees, Grandpa teaching us to drive in a vacant field (while we were only eye-level with the steering wheel), picking blackberries, riding bikes, and cinnamon toast.  Every morning Grandma would make a masterfully architectured pile of this toasty, cinnamony delight.  As a 10 year old, the world did not feel more right than simply sitting in her kitchen, feet dangling with growing anticipation of the day’s upcoming adventures, as she showered us with love and cinnamonsugar.  Made with the same heap-fulls of love, and if you eat just a few too many, … it still has that effect. 

Cinnamon Toast

Revised version, because I can’t leave well enough alone.

(and these are all approximate measurements as I have an inexplicable aversion to measuring anything properly)

2 T butter, softened

1.5 T sugar*

2 generous tsp ground cinnamon

1 tsp vanilla extract

*I prefer a more pronounced cinnamon flavour than sugar but please feel free to adjust to your liking (Mos prefers 2 T sugar, or really just the bowl of sugar while we’re at it)…flavours will also depend on if you’re using a vegetable-oil based spread in place of real butter, (perfectly acceptable, although may not be Grandma approved), quality of ground cinnamon, potency of vanilla and so forth.  Just play with it!

Blend all together until creamy.  Place bread in toaster on low setting.  Remove when just warm and barely toasted.  Generously spread cinnamonsugarvanillaheaven on toast allowing it to lusciously melt.  Place back in toaster at a higher setting so that sugar can slightly caramelize, but don't let it burn.  You can also prepare in the oven under a broiler with no need for the first toasting because it will both melt and caramelize.  Not responsible for a resulting, overwhelming urge to climb apple trees.  

Other Variations:

freshly grated orange peel

almond extract

pecan walnut bread
raisin bread