Figs are delicious eaten ripe by themselves or drizzled with a tiny bit of honey to emphasize their sweetness. The classic pairing of figs with prosciutto is one of our favorites, the salty richness of the ham being the perfect counterpoint to the sweet and floral fruit, however, figs are also very versatile. Pick up some beautiful figs from Arata Fruit Farm this week and try grilling them (halved) skewered with cubes of lamb leg. When done, drizzle with some reduced balsamic, olive oil, and chopped mint.

Try tossing some just cooked pasta into a pan with garlic and chiles cooked with bacon and then top with quarters of fresh fig (either raw or broiled briefly with olive oil) chopped parsley, and grated parmigiano. Or you could update the classic dish of figs and prosciutto to make an elegant hors d’ oeuvre or first course. Take a few slices of prosciutto and spread them out on a baking sheet and bake at 350º until crisp, only a few minutes. Slice figs into flats about a quarter inch thick and top with small spoonful of goat cheese (or your favorite blue cheese, you could also add a drizzle of honey here if you’d like), and crack the prosciutto on top. Top with with a few pieces of arugula (or watercress) and drizzle with olive oil and cracked pepper, et voila!