While shopping at the organic store Farmer for our yoga retreat, we got tempted by the last figs of the season, freshly picked and delicious. Served on warm home-made rye bread (recipe coming soon) and thin slices of cow cheese, they give a sense of pleasant softness to this sharp but smooth appetizer, bringing some of sweetness, too.
“Sweet as a fig” is what they say, and actually figs, together with dates and grapes, are the sweetest among fruits. For this reason they are found in many old recipes, when sugar was a privilege of rich and noble people, and sweetness was therefore not so easy to achieve.
According to the ancient dietetic rules of Hippocrates and Galen, they were believed to be different from all the other fruits (considered in general too cold and therefore harmful) and so balanced in a way that they could be even eaten without using spices or wine ( as an Italian saying goes “to the fig water, to the pear wine”). Also for TCM dietetic principles, these fruits have a neutral energy and a positive action on the digestive system (Spleen and Stomach) thanks their natural sweet taste and softening capability (on Lung and Large Intestine).
Try it to believe it!
Very easy -Prep time: 15 minutes
- Rye bread;
- cow cheese;
- Preheat the oven at high temperature;
- cut rye bread and the cheese into thin slices;
- arrange a slice of cheese on each piece of bread;
- place on a baking sheet and put in the oven for about 5 minutes. The cheese has to melt only, be careful not to burn it;
- cut the figs in 4;
- put a piece of fig on each slice of warm bread and cheese, just out of the oven;
- serve hot.