The summer harvest is on! I not only have red and green grapes but I have green figs and yellow summer squash. It is such a treasure to be able to work on something and then reap the rewards like this – beautiful, fresh produce picked from my own backyard.
The summer squash will be roasted along with bell peppers and broccoli on the bar-be-que.
It is especially fun that I have grapes. Our crop was almost decimated by a white powdery mildew that I had to cut away so that it would not infect the remaining bunches. I had feared that the entire crop would be a no show this year but no sooner did my husband say, “Honey, come look at the grapes!” that he had his hands full of these lovelies. They are so sweet!
The figs are also extremely sweet. I have been considering making fig newtons, of course, but I am also seeing that Italians love them in frittatas. I found this great recipe here from tasteslikefood.com I think this is a winner.
Rustic Fig, Cheese, and Avocado Frittata
- 2 figs
- 75 g smoked cheese
- 1/2 Avocado
- 1 Tbs Rosemary
- 35g Ricotta
- 4 eggs
- 1 Tbs butter
- Salt and pepper to taste
- Preheat the oven to 175ºC (350F).
- Melt the butter on a small skillet over medium heat. Prepare a medium sized casserole and spread the melted butter on its bottom and its sides.
- Whisk eggs and ricotta in a medium bowl. Add fresh rosemary and season with salt and freshly ground black pepper.
- Pour the egg mixture into the casserole. Slice the smoked cheese, avocado and figs into thin, 3mm slices. Spread them uniformly over the egg mixture.
- Bake the frittata for 30-35 minutes until the edges turn golden-brown and become crunchy. Take the frittata out of the oven and allow to rest for 5 minutes before serving.
Have a wonderful day!