Pan-seared Figs with cheese, bacon and fresh baguette
Recipe courtesy of Chef John Womick, Dean of Culinary Studies at L'Ecole Culinaire
1t. raw sugar, per fig
2-3T. Olive oil
6 oz. Tallegio Cheese [reblochon- goat cheese brie- blue cheese can substitute]
6 slices Prosciutto
1 roasted diced chilie pepper - red serrano or fresno
2 oz. pistachios- chopped
1 bunch dandelion greens (arugula or chicory may be used as a substitute)
2-3 T. fig balsamic
1t. fresh thyme
Pinch or 2 of flake sea salt
Loaf of baguette or other crusty hearth bread- sliced into 1/2" -1" thick pieces
Shaved bittersweet chocolate
1. Cut figs in half and then half again and dip 1 side into raw sugar. hold until pan is ready.
2. Heat nonstick pan on medium heat. Add 1T. Olive oil. When oil shimmies...
3. Add Figs sugar side down. After about 3 minutes, remove from heat.
4. While figs are cooking, brush baguette slices with olive oil and toss greens with half of the pistachios, chilies and the fig balsamic.
Assemble Baguette - place prosciutto and tallegio on baguette. Top with seared fig and add a little dandelion salad to the side of the plate. Garnish with crushed pistachio, sea salt, thyme and chocolate