Fig & Arugula Flatbread

Last summer was the first time I saw a lot of recipes which had figs in them.  Determined to make something, we bought a bunch…and nothing ended up happening.  I had no idea what to do with them.  I didn’t realize fresh figs were not sweet, I guess I had their dried version stuck in my head.

So this year, when fig season came around (once everyone started posting recipes on various blogs) I was going to make something.  And I’m so glad I did.

This was especially helpful on the hottest day of the year (so far), since it involved almost no cooking, and dinner was ready in approximately 5 minutes.  This flatbread could also be cut up into bite-sized pieces, and enjoyed as an appetizer- how convenient.  If anyone thinks of other things you can do with figs- please let me know, we still have a bunch left over and there is no more flatbread.

Fig & Arugula Flatbread
*white wine is great with this*

2 pieces of flatbread (or plain naan)
1/4 cup of goat cheese
1 cup of arugula, chopped
4 figs, chopped
4 tbsp honey
2 tbsp balsamic vinegar
1-2 pieces of prosciutto
pinch of salt

Spread the goat cheese onto the flatbread.  Add it to a toaster oven, and warm it up until the cheese starts melting.  If you do not have a toaster oven (which you should have, it’s great!) just use the oven.

With a spoon or small whisk, blend together the balsamic vinegar and honey.

On the warm and cheese flatbread, sprinkle the arugula and figs.  Top with prosciutto.  Then, drizzle the balsamic vinegar-honey mixture.  Lastly, sprinkle each flatbread with some salt.

Review: Birch & Barley

Last Saturday we went to dinner at Birch & Barley with our friend B*.  All of us were excited to try this new place.  It opened up in the fall of 2009, and it’s been on our list to check out.  I wish we had tried it sooner!  I think it might be one of my top restaurants in DC.

So the next time you’re around Logan Circle, definitely check this place out!

To start out our dinner we began with a Butcher’s Board:

It consisted of fresh and cured charcuterie, fresh bread, mustard and butter.  The start was not only delicious, but it was so beautifully presented.

Next, came the entrees.  The waiter asked if we would like tasting plates so we could share the food amongst ourselves- it was a great idea!

Sam had the roasted loin of lamb with braised lamb belly, fava beans, bulgur wheat and garlic scapes.

I noticed there was a prosciutto wrapped veal strip loin, and I had to have it!  With it there was barley, peas, artichokes and cippolini onions.

Lastly, B* had the honey glazed duck breast leg confit with the gorgeous wild rice, brandied cherries and radishes.

After such a delicious dinner, we just had to try the desserts- they had to be just as good, right?  (and they were!)

Sam got the house-spun sorbets, which included the following flavors: buttermilk, banana, creamsicle, rhubarb and a mix of exotic flavors.

I have a weak spot when it comes to hazelnut, so the ganache had to be mine.  It was topped with the homemade sorbet and shaved chocolate.

Lastly, B* ordered the strawberry shortcake.  It was an olive oil cake, with strawberries, balsamic and whipped mascarpone.

Wasn’t this delicious?!?  I hope you all make a reservation as soon as possible.  And if you’re visiting DC, definitely add this restaurant as part of your visit.