The figs are perfectly ripened with a nice chewy, sticky texture and the prosciutto gives a salty, crispy element. Heaven!
- pizza dough
- 1 pint large black mission figs, quartered
- 1 red or Vidalia onion, sliced
- 1/4 cup marinara sauce
- 5 thin slices of prosciutto, halved
- 4 ounces Edam cheese, shredded
Roast figs and onions (drizzled with EVOO) for 30 minutes at 350 degrees. Assemble: pizza dough, sauce, figs (along with any fig syrup from the roasting pan), onions, prosciutto, and cheese. Bake at 500 degrees for 10-12 minutes.
Recipe courtesy of Varmint Bites
Simple Zucchini Cakes
I made these last night for dinner. They reminded me of eggplant parmesan using shredded zucchini. It’s a good, solid dish and way to use up the plethora of zucchini that everyone has around at this time of year.
1 large egg
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1 teaspoon baking powder
2 cups shredded zucchini (about 2 medium/1 pound)
1 tablespoon extra-virgin olive oil
1. Preheat oven to 400°F.
2. Beat egg in a large bowl. Stir in salt and pepper, plus baking powder. Place shredded squash in the center of a clean kitchen towel; gather up the ends and twist to squeeze out any liquid. Add the squash to the bowl; stir to combine.
3. Heat oil in a large ovenproof nonstick skillet over medium heat. Pack a 1/3-cup measuring cup with the squash mixture and unmold it into the pan; gently pat it down to form a 3-inch cake. Repeat, making 4 squash cakes. Cook until browned and crispy on the bottom, 3 to 4 minutes. Gently turn the cakes over and transfer the pan to the oven. Bake for 10 minutes. Serve immediately.