This is a simple, yet luxurious compote featuring fresh figs. We used Black Mission figs for this recipe, but you could also try it with Brown Turkey or Calimyrna. Figs are incredibly healthy and full of fiber and important minerals, such as iron. Actually, what we think of as one fruit, is actually millions of tiny little fruits (each miniscule pulp inside is actually a little fruit in and of its own). This healthy spread is great for a myriad of settings, so take a look at the serving suggestions below.
The cooking time is about 30 minutes start to finish.

2 tablespoons olive oil
1 small shallot, thinly sliced horizontally
2 cups fresh figs, quartered
1/4 cup water
pinch of salt
pinch of ground cumin
1 star anise
1 scant tablespoon organic honey

Heat up the olive oil in a small saucepan. Add the shallot and cook them slowly until they cook through, then gain color and caramelize.
Add the figs to the pan and stir with a wooden spoon. Pour in the water and seasonings and keep cooking until the figs soften and start to break down. Make sure to keep stirring so that the fruit does not get stuck in the pan.
Cook until the water is gone and the mixture has broken down and melded together into a compote.
Stir in the honey and cook for a few more minutes. Remove from the heat and season to taste. Remove the anise and serve.
Makes about 1 cup.

Serving Ideas:
Serve over slices of fresh mozzarella di bufala (pictured above).
Serve on crackers with fine cheeses, such as manchego, idiazabal, and asiago.
Serve on crackers with smoked bluefish.
Use as a spread on sandwiches with coldcuts.
Eat with yogurt for a light dessert.

2 T all purpose flour
1 ½ cups half and half
4 T desiccated coconut
6 egg yolks
¾ cup organic cane sugar
¼ tsp ground cinnamon

1 recipe Coconut Pastry (recipe follows)
1 large muffin tin

Preheat the oven to 400°F.
On a floured surface roll out the Coconut Pastry.
Roll it out to about ¼” thick. Using a wide circular molds, cut out 6 large circles of dough. Roll each circle out to be wide enough to line a large muffin tin mold.
Butter the molds and line with the individual doughs. Place in the fridge for about 15-30 minutes. Remove from the fridge, prick all over or weigh down with pie weights, and pre-bake for 10 minutes, but do not let them brown. Remove from the oven and let cool.

Lower the temperature of the oven to 375°F.
Bring the half and half to a bare simmer with the coconut in a small saucepan and then turn off the heat. Set to the side to let the flavors infuse. Let cool.
Variation: lightly toast the coconut, for a more nutty flavor.
Mix the half and half with the flour and sugar.
Beat the egg yolks until light and fluffy.
Combine the eggs with the half and half. Add the cinnamon.
Pour the custard back into the molds and bake for 10-15 minutes, watching so that they do not burn. You want them to brown in spots, but not burn.

Remove from oven, let cool slightly and serve.

Coconut Pastry Dough:
2 cups all purpose flour, sifted
1 cup coconut oil, separated into small pieces, chilled
1 tsp salt
2 T sugar
60 ml water

In a food processor, pulse the coconut oil with the flour, salt, and sugar until they resemble a fine breadcrumb.
Pour in the water and process until the dough comes together.
Refrigerate for 30 minutes.

4 eggs, separated
½ cup agave nectar*
1 ¾ cup ricotta cheese
½ cup mascarpone cheese
zest of one lemon
2 tablespoons all purpose flour
7 ladyfingers
½ cup freshly brewed espresso coffee
¼ cup amaretto

Preheat the oven to 375°F. Prepare a 9-inch cake tin.
In a small bowl, place the ladyfingers and then pour over the coffee and amaretto liquer.
In another bowl, whip up the egg yolks and agave nectar. Add the ricotta, mascarpone, flour, and lemon zest.
In another bowl, whip up the egg whites with a pinch of salt until they hold stiff peaks.
Fold the 1/3 of the egg whites into the egg yolk batter until well incorporated, and then incorporate the rest in two more additions.
Break up the ladyfingers and fold into the batter. Pour batter into the cake tin and bake for 45 minutes.
Remove from oven and let cool. Run a knife around the edge of the cake tin to loosen the edges, and then refrigerate until cold before serving.

*Agave nectar is a healthy sweetener derived from the Agave plant (the same one as tequila). You can find it at health food stores and organic supermarkets quite easily.

This recipe is for a duo of Crostini: one with sauteed grapes and rosemary, and the other with olive oil and cannellini beans. These make for a simple, rustic Italian appetizer to serve with some nice wine on a Fall afternoon.

½ loaf of nice Italian bread (preferably a day old)

For the Rosemary and Grape Crostini:
1 cup red grapes
1 garlic clove, smashed
1 T olive oil
1 tsp chopped rosemary

For the Cannellini Crostini:
1 cup dried cannellini beans
1 sprig of rosemary
2 garlic cloves
Extra Virgin Olive oil
Fresh sage leaves

The night before you would like to make the crostini, cover the cannelini with water in a bowl, and let them soak overnight.
Drain them, and put in a pot covered with water, along with the garlic cloves, rosemary, and a lug of oil.
Bring to a boil and simmer until they are cooked through, about 1½ hours.
Season them very well with salt, add the olive oil, and toss in some freshly torn sage leaves.

Prepare the grapes by slicing them in half.
Heat up the olive oil in a saute pan, and add the garlic.
When the oil is nice and hot, add the grapes and saute briefly for about 1 minute. Reduce the heat, and add in the rosemary.
Stir. Let them cool in the pan a little before assembling the crostini.

Use day old bread, or dry out fresh bread in the oven so it is nice and toasty.
You can dry out some bread by putting the oven on at 300°F, and then putting the slices in the oven until they are crispy, but not toasted.

Assemble four crostini of each topping, making sure you put a nice amount of olive oil on top of the cannellini beans.
Makes 6 crostini each, with leftover cannellini beans for a side dish or salad.