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FRESH FIG RECIPES

1.  GRILLED FIG, ONION, GORGONZOLA AND BALSAMIC PIZZA

GRILLED FIG PIZZA.jpg

INGREDIENTS:

1 red onion- very thinly sliced into rings

2 tablespoons olive oil

pinch salt

2 tablespoons balsamic vinegar

pinch pepper

1 teaspoon sugar or honey

16 ounces pizza dough, divided into two balls ( or divide into 4)

1 garlic clove- smashed

1 cup grated mozzerella

1 cup crumbled gorganzola cheese

8 figs- quartered

handful arugula

INSTRUCTIONS

Preheat oven to 450 F or set Grill to high heat

Let dough rest on a floured surface 20 minutes.

In a large skillet, saute onion in oil, over medium high heat, stirring frequently 3 minutes. Lower heat to medium, add a pinch salt. Continue sautéing 10 minutes or so until onions begin to caramelized and become soft. Add balsamic, sugar and pepper. Continue to cook about 3-4 more minutes, until balsamic reduces. Set aside.

Divide dough and stretch into 2 or 4 very thin ovals or rounds.

If grilling, place directly onto the hot grate, and grill 2 to 3 minutes ( until you develop nice grill marks) and flip and grill other side. Set aside and repeat, or if grill is large enough feel free to do more than one at a time.

Rub each crust with smashed garlic, divide and sprinkle the cheeses, top with figs and onions and either place in a hot oven to finish or return to the grill, placing on top of a sheet pan.

Notes: Alternatively, you can bake the pizza in the oven on a sheet pan or hot pizza stone, topping the raw dough with cheeses and figs, then placing in the oven. Bake until the pizzas are cooked through, about 9-11 minutes, remembering that the thinner the crust, the faster they will cook.

Pull out from the oven top with a sprinkling of arugula and serve immediately.

Recipe and Image from Feasting at Home

2.  FRESH FIG ARUGULA SALAD WITH BLACKBERRIES

FRESH FIG SALAD.jpg

INGREDIENTS:

4 cups freshly washed and dried arugula leaves

4 - 6 fresh figs washed, stems removed and quartered or sliced in 1/8ths

1 cup fresh blackberries

1/2 cup goat cheese

1/2 cup walnuts

Honey Balsamic Vinaigrette

2 tbsp balsamic vinegar

1 tbsp honey

1 tsp Dijon mustard

1/4 cup extra-virgin olive oil

coarse sea salt and pepper to taste

INSTRUCTIONS:

In a small jar or bowl, whisk together the Honey Balsamic Vinaigrette ingredients first to allow flavours to blend. Set aside.

On a serving platter, arrange arugula leaves. Top with quartered figs, blackberries, and teaspoon-sized lumps of goat cheese. Sprinkle with walnuts.

Just before serving, drizzle Honey Balsamic Vinaigrette over all.

Recipe and Image from Flavour and Savour

3.  BAKED FIGS WITH HONEY AND RICOTTA

BAKED FIGS.jpg

INGREDIENTS

6 medium-sized figs

2.8 oz ricotta or soft goat cheese

2 tablespoons chopped walnuts

1 tablespoon chopped sage

2 tablespoons honey

salt and freshly ground black pepper to taste

INSTRUCTIONS

Preheat the oven to 200 °C or 390 °F. Cut off the stems and make an X cut in the top of each fig half way through.

Stuff the figs with chosen cheese using a teaspoon. Sprinkle some chopped walnuts and sage over your stuffed figs and drizzle them with honey. Add salt and freshly ground black pepper to taste.

Broil for about 5 minutes or until they look soft and release juice. Serve them warm or cold.

Recipe and Image from Happy Kitchen Rocks

4.  HONEY WALNUT FIG CHEESECAKE BARS

HONEY WALNUT FIG CHEESECAKE.jpg

INGREDIENTS

for the crust

½ cup walnuts

1 cup graham cracker crumbs

¼ cup sugar

6 tablespoons butter, melted

for the honey cheesecake

10 oz cream cheese, room temperature

2 eggs, room temperature

⅓ cup honey

2 teaspoons vanilla

½ teaspoon salt

6 fresh figs, sliced thin lengthwise (wait to slice until the very end)

INSTRUCTIONS

Preheat oven to 325°F. Line a 9x9 pan with parchment paper.

In a food processor, combine the walnuts, graham cracker crumbs, and sugar. Pulse until the mixture resembles a fine sand and the walnuts are completely pulverized. Pour in butter and pulse until it comes together. Press the crust firmly and evenly into the pan.

In a large mixing bowl, whip cream cheese and eggs until light and fluffy. Add in honey, vanilla, and salt, mixing until combined. Pour over prepared crust.

Place the 9x9 pan in a water bath (you will need a larger pan filled with 1 inch of water) and place everything into the oven. Bake for 1 hour, then allow the cheesecake to cool completely (about 4 hours).

Once cooled, arrange the fresh fig slices over the cheesecake. Use a sharp knife or scissors to cut the figs to fit around the perimeter.

Recipe and Image from Broma Bakery