- Olive oil
- Chili flakes
- Lemon zest
- Lemon juice
- Bring 1/2 cup quartered figs, 1/4 teaspoon each chopped dill and oregano, 3 tablespoons olive oil, a pinch of chili flakes, 5 tablespoons water, and 1/2 teaspoon salt to a boil. Remove from heat and stir in 1 teaspoon lemon zest and 2 tablespoons lemon juice. Transfer to a blender and lightly pulse into a chunky paste. Spread it on crostini, pair it with cheese, or serve it on top of chicken or fish.
- Courtesy of Nathan Coulon, chef of culinary standards for the California region of True Food Kitchen.