Fresh Fig & Prosciutto Tart

This is one of the seasonal savory tarts on the menu now and is one of my favorites. Fresh figs are baked in a tart shell with caramelized onions, prosciutto, toasted walnuts, local "Ewe's Blue" cheese from Old Chatham Sheepherding Company and Provencal herbs, the tart is then finished with a drizzle of artisanal olive oil and aged balsamic. Simple, rustic and delicious!

Garden of the Past

Where oh where did the year go? My last post of the "Black Pineapple" heirloom tomato plant, happily living in my now dead garden, seems like only yesterday. Time flies, life happens, business gets busy and the Erica's Kitchen blog is placed on the back burner so to speak. This is a picture of the heirloom tomato plants at their most luscious, a few were nine feet tall, amazing!