DIY: Fig Spread

The other night, K and I went on a date at a local wine bar called Postino.  They are one of Phoenix's favorites, and now have three locations in the metro area.  One thing they are most known for is their bruschetta.  I wasn't aware that bruschetta was such a thing until coming to Arizona - they really, really love their bruschetta here!  Most wine bars offer "bruschetta boards" where you have a menu with many choices of different kinds of bruschetta, and you can get a combination of several of them to try.  Most Phoenicians will claim that Postino has the best bruschetta in town, and I have to agree it is pretty damn delicious.

Bruschetta Inspiration at Postino

We have an out of town friend coming to visit, and K asked if I thought I could recreate our bruschetta at home.  I have already written about how I love to make bruschetta as a quick easy appetizer, and I was up to the challenge of trying out some new recipes   And because I am extra ambitious (Read: unemployed and bored), I decided to make several of the ingredients from scratch.  I was totally going to buy everything, but I realized that A.) with four different kinds of bruschetta, that grocery bill was going to add up fast and B.)  Homemade is almost always better than store bought.

Get 10 ounces of dried Calimyrna figs

Stem and quarter

Grab a fresh lemon

The first item that I decided to make at home was a fig spread for the Brie and Apples with Fig Spread Bruschetta.  I stumbled upon a recipe from none other than my hero, Ms. Martha Stewart herself.  After reviewing to make sure I wasn't getting in over my head (you have to watch that with Martha), I decided to give it a try.  This turned out to be ridiculously easy and delicious   Even if I wasn't making bruschetta, I would like to have this on hand for throwing together easy appetizers.  Putting this out with some cheese and crackers would instantly elevate it to a cheese platter.  Or just spread it on toast.

Squeeze that lemon

Simmer the figs with sugar

Throw the cooked figs in a food processor

Fig Spread
(From Martha Stewart)

10oz Dried Calimyrna Figs, stems removed and quartered
3 Tablespoons Sugar
1 Tablespoon Fresh Lemon Juice
1 1/2 cups water

Combine figs, sugar and water in a saucepan, bring to a boil.  Reduce heat and cover, let simmer until most water has evaporated and figs are easily pierced with a sharp knife ( Martha says 20 minutes, mine took closer to 35 - so just keep checking them after 20 minutes)

Transfer to food processor, add lemon juice and puree until you reach your desired consistency.  Add up to 1/4 cup of additional water if needed (I didn't as there was still quite a bit of water left in the pot of figs).

Blend figs with lemon juice

For some reason I was afraid this was going to turn out bland and horrible, so I was very surprised when it was delicious.  I immediately put it on a cracker with cheese. 

Amazing

Heaven

Stay tuned, I will post the recipe for the bruschetta soon!