I was in the mood for a picnic not long ago so I started putting together a wine country picnic menu. In keeping with the picnic theme, I planned snacks like marcona almonds, imported Italian olives, and cheeses but I also wanted the portability of a sandwich for a picnic. I found mentions online of a highly-regarded prosciutto, fig, olive, and blue cheese sandwich from Jimtown Store in Healdsburg and thought it was something I wanted to make for my wine country picnic too. So I set out to make my own fig-olive spread for my sandwich and this recipe is the result.
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As you may know from my earlier baked figs post, I had a whole lot of figs on my hands and needed to find uses for them. Luckily (I suppose), I had just made a lackluster fig-jam and olive-aioli sandwich and needed a better alternative to recreate the Jimtown sandwich. Fresh figs were the answer and really worked out better than that overpriced Dalmatian fig jam you can buy in the imported cheese section of the grocery store.
This recipe comes together really quickly with ripe Smyrna figs, Castelvetrano olives, organic honey, balsamic vinegar, extra-virgin olive oil, capers, salt and pepper. The most strenuous part of the process is simply mixing the ingredients together. The finished fig-olive spread goes great on a slice of toasted wheat berry bread and you can faithfully recreate the picnic-version sandwich by adding prosciutto and blue cheese.
- 1 tablespoon capers
- 1 teaspoon fresh thyme
- ¼ cup olives
- 4 fresh figs
- 2 teaspoons honey
- 1 tablespoon balsamic vinegar
- 1 tablespoon extra-virgin olive oil
- ½ teaspoon ground black pepper
- Drain capers and rinse under running water. Chop capers. Chop thyme leaves. Remove pits from whole olives and chop olives. Cut stems off figs, discard stems, and chop figs.
- Combine all ingredients in a medium bowl and mix well. Serve at room temperature for best flavor.