I’m lucky T’s mother is a self-proclaimed farmer-ess. She has a variety of amazing fruits and vegetables growing in her backyards here in Southern California and at her home in Botswana.
The local trees produce massive amounts of figs, lemons and mini mandarin oranges.
Fig trees bloom from mid May through early fall. Usually we can't keep up with the amount of figs it produces and the birds have a fig feast every summer.
This season I decided to fill up a bag and get to cookin'! It's hard to watch these fresh fruits drop and go to waste.
This recipe has an eclectic group of ingredients that all surprisingly meld well together. The croissant that I used made a HUGE difference in flavor too. I’ve been looking for a local bakery that makes everything in house. Lucky me — I found one! When you make this, I suggest buying the freshest and flakiest croissant you can find. It's the base of this recipe, it makes a big difference.
This can be made for brunch lunch or a light dinner. If you choose to make it for brunch…of course pour a glass of Prosecco to pair with the sando. It will go well with the goat cheese and prosciutto.
- Fresh Flakey Croissant
- Roasted Figs
- Pesto Sauce
- Goat Cheese
- Parmesan Cheese Slices
- Kosher Salt --> Tip: dump your table salt and start using Kosher salt. Table salt has a slight metallic flavor from the iodine. Kosher has no additives which gives it a light clean taste.
To roast the figs, mix equal parts honey and olive oil to make approximately 3 - 4 tablespoons of the mixture.
Drizzle the olive oil and honey mixture on top of the figs with a sprinkle of kosher salt. Roast the figs at 200 degrees for 15 minutes.
Cut your Croissant in half. On one side of the bread smear your Pesto and on the other, your Goat Cheese. Assemble your sandwich with the Arugula, Prosciutto, Roasted Figs and Parmesan Slices.
Antonia at Healthy Inspirations inspired me to make this beautiful sandwich.