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Lovely figs combine with fresh-picked sage

By Penny Stine

Usually, when I'm using something from yard or garden this time of year, it comes via the freezer (or the living room greenhouse). On Sunday, we were going to a party to watch the football game that must not be named, and I wanted to make an unusual appetizer using figs.
I googled fig appetizers and found one that combined figs, blue cheese, fresh sage leaves and prosciutto. It sounded intriguing and although my sage looks sad and half-dead, the leaves are still full of flavor.

I had the figs at home, but had to buy the blue cheese and prosciutto. Then I went out into the cold to pick a handful of sage. Like I said, it looks pretty pathetic this time of year, but the flavor is fine.
I cut off the hard stem of the fig, stuffed it with a bit of blue cheese, topped it with a sage leaf and then wrapped it in the prosciutto. The recipe said to grill or sauté them, but I didn't feel like doing either one, so I I broiled them for a few minutes.
I thought they were pretty good, but they didn't seem to be a hit at the party, which meant I got to take leftovers home. I wasn't sure how they would taste after sitting in the fridge for a day, but when I got home from work and working out after work last night, I was hungry, so I popped one in the microwave for about 7 seconds just to take the chill off and warm it slightly.
It was fabulous. Seriously, it was better than I thought it was when I first made it. I have no idea whether the flavors gradually melded together to create a better taste sensation or whether hunger just warped my taste buds. Either way, I'm quite pleased that there are five more in the fridge.


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