Fig Hunt

I’m on a fig hunting mission. These Mediterranean succulent beauties are only around for a short time. Yes, dried figs are available all year, but the sweet, soft flesh of the fresh fruit can’t be compared. Fiber, potassium, manganese, and yes, even calcium packed into this little fruit! Of course I should be hosting my own fig dinner party. Lamb chops with roasted fig, prosciutto fig pizza with blue cheese. But my travel schedule hasn’t allowed for planning days, so I’m searching for a StL restaurant serving them up fresh. Three tries so far have only produced the dried variety.

Guess I may have to take matters into my own hands. A little ricotta (I prefer Hautly part skim:) mixed with toasted walnuts spread on fig halves, drizzled with honey and a sprinkling of sea salt will probably be dinner one night this week. I know this sounds like an appetizer or dessert, but they don’t call me Ms. Moderation for nothing!

Any Restaurant Suggestions?