Hello, welcome in August! Despite the very high temperatures, I keep on taking care of my kitchen garden early in the morning.
At this proper, it is about the same place where I used to play as a little child. At that time, the garden seemed so big to me, it was characterized by green frames of tall cypresses, bushes of roses, several cycas and a small citrus orchard. Later on in the years and more recently, I looked at the garden with new eyes and inspiration for a new natural dress. Indeed, because of the instability of temperatures and the rapid change of seasons nowadays, the garden called for a new organization of spaces and the creative planning with new thriving fruit trees, essence bushes, flowers and even vegetables. So, it started again with new life.
Last Monday, I finally had the pleasure to pick the first basket for this season of excellent green figs up from the tree, served some of them for breakfast and, what is more, I prepared some appetizers made of figs, bresaola and fresh creamy cheese for lunch time.
This dish didn’t take too long to prepare. For the green three figs in the picture above, since they were pretty big, I used about 60 gr fresh creamy cheese, a couple of table spoons of crème fraîche, a thin petal of bresaola for each fruit, parsley, a sprinkle of salt.
In a bowl, mix and whip gently the fresh cheese and the crème fraîche, add very little sea salt in it. Wash and dry accurately the green figs and make four slices of each of them as if you are creating flowers. Roll the petal of bresaola up and make a cup to fix around the center of the fig. Fill it with some creamy cheese (help yourself to decor with a poche à douille) and, in the end, add some parsley on top.
Dedicate a toast with a glass of your preferred wine to your family, friends and keep on enjoying Summertime!
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