Figs!

Missy, here. The year before last, we spent Thanksgiving with my husband's side of the family. Actually, with his brother-in-law's family. They had a fig tree, and I had my first ever fresh fig. Or should I say figS--plural!

Oh my goodness,  they were so amazing. Forget turkey and dressing. I just about filled up on figs. I was so excited the other day when I got an email from Martha Stewart.com with a link to fig recipes. I found this amazing one and thought I'd share it with you. I haven't made it yet, but I plan to soon. Figs are in season right now so shouldn't be too hard to find.

So what about you? Have you tried fresh figs?

Open-Faced Fig Sandwiches with Arugula and Parmesan
From Wholeliving.com

Ingredients

Serves 6.

• 2 tablespoons sugar
• 1/4 teaspoon cayenne pepper
• 3/4 teaspoon coarse salt
• 1 tablespoon extra-virgin olive oil
• 1 medium red onion, thinly sliced
• 1 pound fresh figs (any type), halved lengthwise
• 2 ounces walnuts, toasted (1/3 cup)
• 1/2 teaspoon freshly ground pepper
• 6 slices rustic whole-wheat (or white) bread
• 2 ounces baby arugula (about 3 cups)
• 1 ounce shaved Parmesan cheese (1 cup)

Directions

1. Preheat oven to 400. Combine sugar, cayenne, and teaspoon salt in a small bowl.
2. Heat oil in a large nonstick skillet over medium heat. Add onion, and cook, stirring occasionally, until light gold, about 12 minutes. Add 1/3 of the figs, and cook until soft, about 5 minutes. Add 1 tablespoon sugar mixture, and cook, stirring often, until sugar caramelizes, about 10 minutes. Let cool slightly, then pulse onion-fig mixture and walnuts in a food processor. Add pepper and remaining 1/2 teaspoon salt. (Spread can be refrigerated for up to 2 days.)
3. Place remaining figs, cut sides up, on a rimmed baking sheet. Sprinkle with remaining sugar mixture. Roast until tender and caramelized on cut sides, about 10 minutes.
4. Spread 3 tablespoons onion-fig mixture on each slice of bread. Top each with arugula, cheese, and several warm fig halves, and cut into 3 or 4 pieces. Serve immediately.