Fig Season

Our fig tree is quite prolific and when I can manage to get to them before the raccoons make of f with the entire lot, we have them for lunch with Mascarpone Cheese, Tuscan Melons, Prosciutto and Green Grape Gazpacho Soup..
Inspiration came this morning by way of Monique's beautiful Blog for figs, goat cheese, rosemary and bacon crumbles. I used a bit of prosciutto in place of the bacon and will pop these under the broiler for a few minutes to crisp it up.

Green Grape Gazpacho

1 pound white seedless grapes, washed and stems removed
1 medium cucumber, peeled, seeded and rough-chopped
1-1/2 cups plain yogurt
3 scallions, chopped, using the green and white parts
1/4 cup cream cheese
1 Tablespoons olive oil
3 to 4 Tablespoons white wine vinegar
1 tsp kosher salt
1/8 tsp white pepper
1/8 tsp cayenne pepper
1 Tablespoon fresh dill
Sliced Almonds

Puree all ingredients except dill & almonds in a blender: strain through a coarse strainer.
Garnish with sliced Almonds, dill and some grape halves

Have a beautiful day!
Photography By: Ryannan Bryer de Hickman
Sotto Il Monte Vineyards