As this year’s 40th Anniversary inspired us to reflect on how we’ve adapted to different seasons and changing times, we started exploring the way that food can do the same thing. We took a single, seasonal ingredient and incorporated it into versatile and delicious dishes. It’s this passion for recreating a single food that keeps seasonal staples from becoming boring—because they’re always being reimagined. As Georgia does this with peaches, and Florida does with oranges, California does this with its favorite fall ingredient—the fig. Coming in a variety of colors, like light greens and deep purples, figs also have slightly different flavor profiles, from honey-sweet, to more mildly so. However you incorporate them, figs are a beautiful addition to any dish or table-setting—and we’re featuring two of them here.
Fig and Caramelized Onion Flatbread
Ingredients
3 medium sweet onions, cut into thin slices
3 tbsp unsalted butter
2 flatbreads (8-inch)
2 tbsp crumbled feta cheese, plus extra for the top
2 cups fresh arugula
3 large fresh figs, sliced olive oil
salt and pepper
Instructions
Place the skillet (stainless steel or cast-iron) over medium/low heat and melt butter.
Add onion to the pan and stir to coat with butter.
Check and stir the onions every 5-10 minutes. If onions begin to burn, lower the heat.
Caramelize your onions by letting them cook for 40-50 minutes. They should be dark golden.
Remove the onions from the heat, and preheat the oven to 425°F.
Spread the onions evenly over each flatbread and sprinkle 1 tablespoon of feta cheese on each. Bake the flatbreads on a baking sheet for 8-10 minutes or until crisp. Remove and cool slightly.
Toss arugula with olive oil and salt and pepper to taste. Top each flatbread with equal amounts of arugula and sliced figs. Sprinkle with additional feta if desired.
Cut into slices and serve warm.
Honey Fig Cheesecake Bars
Ingredients for the Crust
1 cup graham cracker crumbs
1/4 cup sugar
6 tbsp butter, melted
1/2 cup walnuts (optional)
Ingredients for the Honey Cheesecake
10 oz cream cheese, room temperature
2 eggs, room temperature
1/3 cup honey
2 tsp vanilla
1/2 tsp salt
6 fresh figs, sliced thin lengthwise (wait to slice until the very end)
Instructions
Preheat oven to 325°F. Line a 9×9 pan with parchment paper.
In a food processor, combine the graham cracker crumbs, walnuts, and sugar. Pulse until the mixture resembles a fine sand. Pour in butter and pulse until it comes together. Press the crust firmly and evenly into the pan.
In a large mixing bowl, whip cream cheese and eggs until light and fluffy. Add in honey, vanilla, and salt. Mix until combined, then pour over prepared crust.
Place the 9×9 pan in a water bath (you will need a larger pan filled with 1 inch of water) and place everything into the oven. Bake for 1 hour. Allow cheesecake to cool completely (about 4 hours).
Once cooled, arrange the fresh fig slices over the cheesecake. Use a sharp knife or scissors to cut the figs to fit around the perimeter.
Wine + Dine
For the flatbread…
We recommend a full-bodied Cabernet Sauvignon. It brings out the flavors of the cheese, complements the fig, and is a nice addition to the arugula.
For the cheesecake bars…
We recommend a light Sauvignon Blanc. With this rich, decadent treat, a crisp white is the perfect pairing. Cheers!
As featured in the summer issue of One Lombard. For recipes, event photos, and the latest club news, pick up a copy at your Club!
3 Comments
These all look delish. I can’t wait to make flat bread onions fig & cheese
Do you have regular recipes if yes where and how would I find them?
Hi Leila, We can tell you, these are delicious! The full directions and recipe are in this blog post, as well as in our fall issue of One Lombard, in clubs now.