Two of my favorite ingredients that crossover this season are melon and fig. They're both so good right now! While you can't get figs locally, the grocery stores have been doing a good job of stocking ripe or almost ripe ones from California.

 #whoworeitbetter? // photo by Stephanie Cornell

#whoworeitbetter? // photo by Stephanie Cornell

When fruit is this good, I don't like to do too much to it. You can serve them as a first course salad with prosciutto, dried black olive, a drizzle of olive oil, basil, and salt. Or as a light dessert or brunch course with yogurt, honey, candied pecans and mint.

We're not reinventing the wheel here but #whoworeitbetter?

 Figs & Melon with Prosciutto, Dried Black Olive & Basil // photo by Stephanie Cornell

Figs & Melon with Prosciutto, Dried Black Olive & Basil // photo by Stephanie Cornell

 Figs & Melon with Yogurt, Honey, Candied Pecan & Mint // photo by Stephanie Cornell

Figs & Melon with Yogurt, Honey, Candied Pecan & Mint // photo by Stephanie Cornell

Did you make this dish? We wanna see! Snap a photo and share it on Instagram with the hashtag #cookthetable Don't be shy. Successes and fails welcome!

Follow @cambridgetable on Instagram for the latest updates

Subscribe to our monthly newsletter for first look our newest recipes, upcoming events, wine tips and more. Just once a month, and we won't spam you. Cross our hearts.

Comment