Fig season continues and I have so many ideas for them, here is a Rosemary Roasted Fig Chutney. Did you know that one cup of figs has almost the same amount of calcium as a cup of milk?
This sauce was amazing, versatile and yet so simple. I poured it over grilled pork chops, yet I am envisioning it over grilled chicken or over Portobello mushrooms. Dairy lovers could even put brie over the mushroom. Personally, I don’t consume dairy at home, but once in a while I indulge on a piece of cheese when eating out.
Do you have any other ideas on what to eat this with?
1 cup of fresh fig wedges
½ tsp of dry rosemary
1 tbsp of coconut oil
2 tbsp of balsamic vinegar
- Preheat oven to 400 F
- Mix all ingredients together and bake for 25 minutes or until soft.
- Serve over grilled pork chops, chicken or over a grilled Portobello mushroom with some brie