Beginnings
Fig Bruschetta with Honey and Gorgonzola Butter
Inspired by the farm to fork cooking of Portland, Oregon’s Tourant chefs Mona Johnson and Jaret Foster, this preparation stands out in its approach to simple cooking with seasonal ingredients. Just when figs are at their peak and chilly autumn air welcomes a bit heavier mouthful, this rich, complexly flavored plate satisfies. Inspired by the farm to fork cooking of Portland, Oregon’s Tourant chefs Mona Johnson and Jaret Foster, this preparation stands out in its approach to simple cooking with seasonal ingredients. Just when figs are at their peak and chilly autumn air welcomes a bit heavier mouthful, this rich, complexly flavored plate satisfies.
A great fig should look like it's just about to burst its skin. When squeezed lightly it should give a little and not spring back. It must be almost unctuously sweet, soft and wet.—Yotam Ottolenghi
Green, yellow, brown, and black figs are all equally delicious. The gorgonzola butter may be made two days in advance. If unspreadable, leave out at room temperature until it is easily spreadable but still chilled. When fresh figs are unavailable, high quality dried figs may be substituted. Simply soak in boiling hot water for 5 minutes, remove from water, pat dry, and slice.
