So often I look at a project I have completed in the past and think to myself, “Okay, I’ve done that. Now how could I do it better next time?” I think this is part of the creative process. We are always looking at things and wondering how they could be improved. (You’ll see more on that in a few weeks when I look at my pickle making process.)
But this week, I’d like to stop and say that last year I made loads of delicious fig jam. Admittedly, fig is my favorite fruit preserve. It just really makes me happy. I made lots of it because the year before I ran out. This year, I am not making one change to that recipe. Shoot, I lied. One teeny change… (I cut the figs into eight pieces instead of four pieces this year) But it really is perfect just the way it is. No (read: very little) improvement necessary! So, you are welcome to look at last year’s recipe for fig preserves in my post called Ambrosia (here). I really do think you should try it… it could change your life.
But, since I still want to offer you something new today, here is my favorite thing to do with fig jam, as mentioned in Ambrosia.
Brie, Salami and Fig Jam Panini
yield: makes one sandwich
bread (sourdough, ciabatta roll, whatever you like)
4-5 slices of salami
3-4 slices of brie
Good amount of fig jam slathered on one side of the sandwich
Throw it all together. Place in a panini maker or grill on the stove, like your favorite grilled cheese.
A sophisticated, savory sweet sandwich that borders on heavenly. I find that this is a wonderful lunch to make at home with the kids, as it is easy to pull together and make right alongside their traditional grilled cheese. Add a simple salad and it also makes for a nice light dinner!