Herb Poached Fig & Grapes

Herb Poached Fig & Grapes
Appetizer/ Dessert/ Condiment
Savory, Warming, Fruity
This recipe features one of our beautiful Extra Virgin Olive Oils 

You Will Need:

-1-1.5 pints figs, green is good and purple will also work. Just make sure they are firm
-1-2 bunches of purple grapes
-2 sprigs rosemary- fresh, de-stemmed and chopped
-3 fresh basil leaves
-1/4 tsp red pepper flake
-2 garlic cloves peeled
-1/4 tsp vanilla extract (optional) or sub our Vanilla Infused Olive Oil (1/8 c)
-3/4-1 c Extra Virgin Olive Oil (EVOO)
you will need enough EVOO to submerge the fruit into a cast iron skillet or baking dish by half
To Prepare Main Dish:
- Preheat oven 350 F
-Place figs in a single layer into a heavy, well seasoned cast iron skillet, or appropriate sized baking pan
-Remove grapes from stems, wash and place snugly between the figs
-Add rosemary, basil, chili flake, garlic cloves (peeled and crushed with the wide  side of your knife)
-Pour enough olive oil to cover figs half way up their sides
-Bake in oven 15-20 minutes or until figs and grapes are tender
-Place in a heat safe dish or container
Serve one fig with several grapes in small bowls or cups and drizzle 1 tsp. poaching liquid on top
-Can be made ahead and refrigerated
Add to Charcuterie boards, over vanilla ice cream, or in this Appetizer Recipe
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Recipes & Photos By Amanda Ashley

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