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Goat Cheese and Prosciutto Wrapped Figs (and a GIVEAWAY!)

I’ve decided that I really need friends with fruit trees. The kind of friends that have so much delicious, ripe fruit bursting from their trees that to them, I am doing them a huge favor by taking some.

Lucky for me, I found a friend in the California Fig Advisory Board. They have lots of fig trees in their backyard (the whole state, really! Lucky ducks!) and were kind enough to send me some.

I take that back. They didn’t just send me some figs, they sent me a ton of figs. Two massive boxes, five flats worth, each a different variety. I’m not kidding here. I think Taylor’s eyes were bugging out of his head when he saw the sheer quantity of figs spread out on our counter. Some of the figs didn’t make the trip so well, but in my mind, squished figs make the best jam.

Yes, I said jam. More jam.

At this point I think I need to get rid of some shoes or something to make room for it all. We’ve got jam jars filling up every square inch of extra space in our cabinets, both in the living room and kitchen… and I have a feeling we’re going to need to make room in the bedroom pretty soon.

But jam isn’t all I’m doing with these special fruits. Aside from eating them whole, we’ve been doing our best to enjoy as much fresh figgy goodness as possible before these delicate fruits disappear. I’ve even frozen a batch of them to try to preserve them in their freshest state. We’ve been having fun comparing each different variety, the green ones slightly floral, the darker kinds sweeter and more robust.

Our favorite use so far has been this simple starter. Figs, goat cheese, balsamic vinegar, and prosciutto. All wrapped up in a neat little package. This dish would make a fabulous (and impressive) appetizer, or, as we did, part of a larger tapas-style meal.

Goat Cheese and Prosciutto Wrapped Figs

Easily adaptable for any quantity. Plan on 3-4 figs per person for a starter.

Ingredients:

Fresh figs, halved
Goat cheese
Balsamic Vinegar
Proscuitto

Directions:

Preheat oven to 375 degrees F.

Arrange fig halves on a foil or parchment lined baking sheet. Top each half with a teaspoon or so of goat cheese. Press into fig. Drizzle lightly with balsamic vinegar (about 1/2 teaspoon per fig).

Cut prosciutto lengthwise into 1-inch wide strips. Carefully wrap each fig in one strip.

Bake for 7-10 minutes or until heated through. You may choose to bake them longer if you like for crisper prosciutto.

What’s even better is that my new friends at the California Fig Advisory Board have offered to share another fig bounty with one of you. Yes, they are giving away a fig jackpot; five flats, 15 dozen, nearly 30 pounds of fresh figs. Don’t underestimate this. Prepare yourself. Because if you win, you will be swimming in figs. Not that that’s a bad thing.

TO ENTER: simply leave a comment on this post with your favorite fig recipe. I want to know what you would be most excited to make if you won. Jam? A delicious dessert? Something savory? Tell me! I’ll be selecting the winner the morning of Thursday, September 2nd. One entry per person. Prize will be shipped to the winner directly from California Fig Advisory Board. Because of the perishable nature of this prize, this giveaway is open to residents of the continental US only. (But don’t worry, I’ve got another giveaway lined up that is open to everyone!)

You can also get yourself a BONUS entry by twittering about this giveaway, sharing it on facebook, or mentioning it on your own blog. Simply leave an additional comment with a link to the tweet and/or blog post. One bonus entry per person (multiple tweets won’t get you multiple bonus entries).

Be sure you enter a valid email address, because if your name is drawn and I can’t get ahold of you within 72 hours, I will choose an alternate winner. You may also want to add me to your address book (lindsay AT loveandoliveoil DOT com) for good measure, I’d hate for your congratulatory email to end up in the spam folder.

Good luck!

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187 CommentsLeave a Comment →

  1. 101
    Posted On August 29, 2010 at 10:36 pm

    Hmm, I’d probably make some sort of fig tart or cookie… or else try my hand at jam!

    Reply

  2. 102
    Posted On August 29, 2010 at 10:43 pm

    My favorite fig recipe has got to be sliced fresh on millet toast that has been slathered with raw almond butter and drizzled with a little pure maple syrup. YUM.

    Reply

  3. 103
    Posted On August 29, 2010 at 10:54 pm

    I’ve always just eaten figs fresh. Although fig jam does sound scrumptious.

    Reply

  4. 104
    Jill
    Posted On August 29, 2010 at 11:14 pm

    I have never eaten a fresh fig, now next time I am at the farmers market I will have to buy some. I saw a beautiful fig and goat cheese tart not to long ago that looked fab!

    Reply

  5. 105
    Jessica
    Posted On August 29, 2010 at 11:35 pm

    I’ve been craving fig jam and a salad with fig and goat cheese lately so that would be my first order of business. After that I’d go hog wild trying new recipes until they (sadly) ran out.

    Reply

  6. 106
    Denice Heatherly
    Posted On August 30, 2010 at 12:41 am

    My favorite fig recipe is very simple but inbelievably yummy – brown turkey figs chopped and seasoned with good olive oil and smoked sea salt and served over spring mix and arugala.

    Reply

  7. 107
    Denice Heatherly
    Posted On August 30, 2010 at 12:42 am

    My favorite fig recipe is very simple but unbelievably yummy – brown turkey figs chopped and seasoned with good olive oil and smoked sea salt and served over spring mix and arugala.

    Reply

  8. 108
    Jenny
    Posted On August 30, 2010 at 5:33 am

    I too have never had a fresh fig, so I would definitely enjoy trying those all by themselves! And then try one of your jam recipes….. i was drooling reading those!

    Reply

  9. 109
    Posted On August 30, 2010 at 5:37 am

    Wow, figs are delicious and not exactly a crop we get in Boston. I would love to make fig bars, but 15 dozen figs means I will certainly be trying jam of some sort, which I’m sure would be delicious. :)

    Reply

  10. 110
    Posted On August 30, 2010 at 5:45 am

    Figs with honey and goat cheese!

    Or in warm oatmeal. My two favorite ways to enjoy figs!

    Reply

  11. 111
    Posted On August 30, 2010 at 5:46 am
  12. 112
    Posted On August 30, 2010 at 6:09 am

    I don’t have a favorite fig recipe… i just love them dried. I will be making some jam soon; )

    Reply

  13. 113
    Jean Lee
    Posted On August 30, 2010 at 6:20 am

    Those green figs are so beautiful! Lately, I have been eating a breakfast of toast spread with mascarpone and store-bought fig jam, topped with banana slices. It’s so good that I wake up craving it, even though I’ve had it yesterday and the day before that, and the day before that… How wonderful it would be to make your own fig jams.

    I love the idea of grilled figs with a banana mascarpone ice cream or profiteroles filled with fig ice cream, topped with a balsamic caramel. Oh and I’d love a duck breast with a fig and orange sauce/compote.

    Reply

  14. 114
    Posted On August 30, 2010 at 7:09 am

    Yum! I think I’d just start popping them in my mouth plain – but I’d try to save some for a figgy pizza too. Thanks for the giveaway!

    Reply

  15. 115
    Lindsay B
    Posted On August 30, 2010 at 8:57 am

    I too would make jam if I won this gorgeous bundle of figs. I love fig jam on toasted brioche with a little blue cheese and walnuts for crunch. We also love fresh figs on arugula as a starter salad. My fiance grew up on the Island of Crete and has been missing the beautiful fruit since leaving. I’d love to suprise him with this bounty.

    Reply

  16. 116
    Posted On August 30, 2010 at 9:06 am

    Oh, Man! I’m a fig fanatic! I’d definitely make fig jam… and fig cake… and fig cookies.

    Reply

  17. 117
    Posted On August 30, 2010 at 9:07 am

    I’ve been craving a fig/prosciutto/goat cheese flatbread. I would love to put figs on everything!

    Reply

  18. 118
    Posted On August 30, 2010 at 9:08 am

    My favorite fig recipe is cucidati cookies – they are Italian fig cookies popular at Christmas. You mix together figs, dates, raisins, walnuts and orange marmalade and fill little pockets of tender dough with it. They are SO GOOD!

    Reply

  19. 119
    Posted On August 30, 2010 at 9:09 am

    I have never had figs before! All the more reason that I want to win these and try all your amazing recipes with them.

    Reply

  20. 120
    Posted On August 30, 2010 at 9:10 am

    I would make a ton of my fig and port wine sauce to serve over poultry, then can it. I would also poach or candy some of them to serve over ice cream, etc. I also like fig jam. And grilled figs. And… really, the list is kind of never ending! :)

    Reply

  21. 121
    Posted On August 30, 2010 at 9:11 am
  22. 122
    Posted On August 30, 2010 at 9:14 am

    My son has an egg allergy and I was able to adapt a delicious fig cookie recipe that I found over the summer. Everyone loved them. I would love to be able to play with fresh figs! Thanks so much for the chance to win

    Reply

  23. 123
    Suzanne
    Posted On August 30, 2010 at 9:24 am

    I love figs! After eating them sliced with any manor of soft cheese, another favorite way to enjoy them is in a vinaigrette. I macerate sliced figs in balsamic, which then can ebe used to make a sauce (reduced on the stove, for pork chops perhaps) or in a dressing, with good olive oil. Yum!

    Reply

  24. 124
    Angie P
    Posted On August 30, 2010 at 9:49 am

    Okay, so your recipe with figs, honey, and goat cheese looks amazing. Sadly, you can not get fresh figs here anywhere! I’ve searched and searched, apparently in the middle of Nebraska they are not an in demand item. So, I would love the opportunity to try one!

    Reply

  25. 125
    Joyce Pinson @friendsdriftinn
    Posted On August 30, 2010 at 9:54 am

    How about bourbon soaked figs in a skillet bread pudding made of french bread, heavy cream, and generous portion of nutmeg….with the top drizzled in a thick warm bourbon and fig infused dessert sauce? But then theres chutney, and jam, and this turkey and figs main course, and did I mention sorghum and fig bread? My enthusiasm and kitchen is on standby. Oh please FIG me!

    Reply

  26. 126
    Posted On August 30, 2010 at 10:17 am

    I love to make a panini with the figs and brie! Or really any type of cheese that matches well! Thanks for the giveaway!

    Reply

  27. 127
    Posted On August 30, 2010 at 10:27 am

    I am not a fan of figs, by any means, but stuffing them with goat cheese and wrapping them in prosciutto somehow sounds delicious. Why is it that cheese and pork always make things better?

    Reply

  28. 128
    Posted On August 30, 2010 at 10:35 am

    Fig stuffed with foi gras mousse!

    Reply

  29. 129
    Posted On August 30, 2010 at 10:36 am

    Tweet about my retweet
    Didn’t know how to link the RT but it was done!
    http://twitter.com/omnomnomstudios/status/22533983982

    Reply

  30. 131
    Posted On August 30, 2010 at 10:40 am

    Facebook mention (which also goes back out on Twitter and Myspace)

    http://www.facebook.com/pages/Pro-Portional-Designs/192670656116?ref=ts

    Reply

  31. 132
    Robyn Erickson
    Posted On August 30, 2010 at 11:14 am

    With the advent of the availability of figs locally in the Nashville area I decided to use the seasonality of figs to top my favorite crispy lamb ravioli. I caramelize the fresh figs and combine them with some crumbled pancetta and top it all with a dollop of local goat cheese and a drizzle of basalmic reduction. If I were to win this wonderful contest I most likely would use the abundance of figs to make fig butter and dried figs so I would have them available to use to make fig cakes and sauces for off season uses.

    Reply

  32. 133
    Posted On August 30, 2010 at 11:24 am

    I don’t have a favorite fig recipe,but I’m hoping to find one if I win the figs!

    Reply

  33. 134
    Courtney
    Posted On August 30, 2010 at 11:28 am

    Oh, I would make the fig jam, and lots of it. This could be used for all sorts of sweet and savory snacks – with ice cream, with as a topping for grilled meat, on toast……. the possibilities are endless!! Thanks for finding this!

    Reply

  34. 135
    Katie
    Posted On August 30, 2010 at 11:45 am

    I really want to make this appetizer with those figs!! Goat cheese and are two of my very favorite things!! YUM!proscuitto

    Reply

  35. 136
    susitravl
    Posted On August 30, 2010 at 12:34 pm

    I think I have the same recipe as Gina for a fantastic goat cheese and fig on puff pastry appetizer – I want it NOW!

    Reply

  36. 137
    Rosie
    Posted On August 30, 2010 at 1:11 pm

    Either a honey and fig tart or pizza with fig, goat cheese, arugula and maybe just a little pancetta.

    Reply

  37. 138
    Joyce Pinson @friendsdriftinn
    Posted On August 30, 2010 at 1:12 pm

    friendsdriftinn 10:58am via HootSuite
    RT @loveandoliveoil: For those who may have missed it… I’m giving away a boatload of figs: http://bit.ly/cm24xH Enter now to win!

    Reply

  38. 139
    Kate
    Posted On August 30, 2010 at 2:52 pm

    Fig Tart..yummy!

    Reply

  39. 140
    Natalie
    Posted On August 30, 2010 at 3:26 pm

    aaaaaaaaah how incredible!!! i want to have a fig party – fig jam, fig ice cream, fig with prosciutto, fig pancakes, fig compote on a pork chop, the ideas are endless!!! I would adorrrrrrrrre this. :)

    Reply

  40. 141
    Jackie
    Posted On August 30, 2010 at 3:49 pm

    Cut a fig, top to bottom, almost in half, to open like a book. Put a favorite blue cheese inside. Broil till cheese gets bubbly and light brown/golden. Take the figs out and pour some truffle honey over the figs. MMMMMMmmmmmm!!!

    Reply

  41. 142
    Anne
    Posted On August 30, 2010 at 4:28 pm

    Fig tart fig tart fig tart with yogurt – yum!

    Reply

  42. 143
    Beth
    Posted On August 30, 2010 at 4:31 pm

    Fig syrup! Or I do love figs with cheese… and I made my first canned food last week and I’m ready for a new project. Bring on the figs!!

    Reply

  43. 144
    Posted On August 30, 2010 at 4:48 pm

    I first made this recipe while visiting my friend’s family in southern Italy. His mom picked the figs that morning and brought me into the kitchen to show me how to do this. She didn’t speak a word of English and I spoke a modest amount of Italian, but the common language of cooking was are true bond.

    Torta Di Fici
    50 grams of flour a
    170 gr brown sugar
    3 eggs
    40 g butter
    1 packet of yeast
    1 teaspoon ground cinnamon
    6 ounces of ripe figs
    A glass of rum

    Wash figs under running water and put them in a bowl and crush with a fork. Melt the butter and remove pan from heat immediately.
    Butter the pan and combine remaining butter with the figs and add rum.

    Break the eggs into the egg whites by. Add sugar to yolks and whisk to inflate. Add flour, little by little, then puree figs. Pour the baking powder and cinnamon, mix well and finally combine the egg whites

    Pour the mixture into the cake pan ready and bake at 180 degrees for about 35 minutes (the toothpick test is always recommended).

    To garnish you can put two figs cut in half (cut side up, 2 sticks of cinnamon arranged crossways. Warmed honey over all.

    Reply

  44. 145
    kitty
    Posted On August 30, 2010 at 5:31 pm

    i made fig jam last year out of dried figs and red wine. it was delicious! would love to try to make more.

    Reply

  45. 146
    Karen Albro
    Posted On August 30, 2010 at 5:39 pm

    I love figs just as they are! Natural with fruity goodness!

    Reply

  46. 147
    Stephanie
    Posted On August 30, 2010 at 7:56 pm

    I bought about 2 pounds of figs last summer to make my favorite fig recipe for some friends. It’s a figgy-ginger-garlic chicken with fresh fig pan sauce and I serve it with grilled bok choy and baby carrots and jasmine rice to soak up the sauce. Absolutely delicious – friends raved and ran home to make it themselves :)

    Reply

  47. 148
    Stephanie
    Posted On August 30, 2010 at 7:57 pm

    In case I need to leave the recipe to enter the contest…
    Serve over jasmine rice to soak up the savory sauce. Grill baby bok choy and carrots for a quick side dish . (Didn’t get that last part quite right before.)

    Ingredients
    4 6oz skinless, boneless chicken breast halves
    1 teaspoon grated peeled fresh ginger**
    3/4 teaspoon kosher salt, divided
    1 large garlic clove**
    1 tablespoon canola oil
    2 tablespoons thinly sliced green onion bottoms
    1 pound ripe Kadota or Brown Turkey figs, cut into (1/4 inch thick) wedges**
    2 tablespoons rice vinegar
    1 teaspoon dark sesame oil
    2 tablespoons thinly sliced green onion tops
    1/2 teaspoons sesame seeds, toasted

    ** I used WAY more than 1 teaspoon ginger and 1 large garlic clove — I probably at least tripled that. But I also may have had a bit more chicken to cover. Also used black mission figs.

    Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound each chicken breast half to 1/4 inch thickness using a meat mallet or small heavy skillet.
    Combine ginger, 1/2 teaspoon salt, and garlic in a small bowl; mash with a spoon to form a paste. Rub paste evenly over chicken; cover and chill 20 minutes. Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add chicken to pan; cook 2 minutes on each side or until done. Remove chicken from pan; keep warm. Add green onion bottoms to pan; sauté one minute, stirring frequently. Add figs; sauté 2 minutes, stirring frequently. Stir in remaining 1/4 teaspoon salt, vinegar, and sesame oil. Remove from heat; spoon sauce over chicken. Sprinkle with green onion tops and sesame seeds.

    Reply

  48. 149
    Stephanie
    Posted On August 30, 2010 at 8:15 pm

    In case I need to leave the recipe to enter the contest…
    Serve over jasmine rice to soak up the savory sauce. Grill baby bok choy and carrots for a quick side dish .

    Ingredients
    4 6oz skinless, boneless chicken breast halves
    1 teaspoon grated peeled fresh ginger**
    3/4 teaspoon kosher salt, divided
    1 large garlic clove**
    1 tablespoon canola oil
    2 tablespoons thinly sliced green onion bottoms
    1 pound ripe Kadota or Brown Turkey figs, cut into (1/4 inch thick) wedges**
    2 tablespoons rice vinegar
    1 teaspoon dark sesame oil
    2 tablespoons thinly sliced green onion tops
    1/2 teaspoons sesame seeds, toasted

    ** I used WAY more than 1 teaspoon ginger and 1 large garlic clove — I probably at least tripled that. But I also may have had a bit more chicken to cover. Also used black mission figs.

    Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound each chicken breast half to 1/4 inch thickness using a meat mallet or small heavy skillet.
    Combine ginger, 1/2 teaspoon salt, and garlic in a small bowl; mash with a spoon to form a paste. Rub paste evenly over chicken; cover and chill 20 minutes. Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add chicken to pan; cook 2 minutes on each side or until done. Remove chicken from pan; keep warm. Add green onion bottoms to pan; sauté one minute, stirring frequently. Add figs; sauté 2 minutes, stirring frequently. Stir in remaining 1/4 teaspoon salt, vinegar, and sesame oil. Remove from heat; spoon sauce over chicken. Sprinkle with green onion tops and sesame seeds.

    facebook’ed it, too. http://www.facebook.com/stephanie1225

    Reply

  49. 150
    Posted On August 30, 2010 at 10:49 pm

    Fig and Goat Cheese Clafouti
    5 oz mild goat cheese, at room temperature
    1/2 cup sugar, plus extra for dipping figs
    4 large eggs
    3 tablespoons amber agave syrup
    3/4 cup heavy cream
    ½ t almond extract
    1/2 cup flour
    1 lb fresh figs, any variety
    Preheat the oven to 350. Blend goat cheese and sugar till smooth, then add eggs one at a time. Whisk in the agave syrup and cream and almond extract. Blend flour inot mixture just until no lumps remain. Cut the figs in half and dip the cut side into sugar. Butter a shallow baking dish or cast-iron skillet and pour in the batter. Place figs, sugared side down, into the batter and bake 30-40 minutes until top is browned and a tester comes out clean. Cool to lukewarm before serving.

    Reply

  50. 151
    NS
    Posted On August 31, 2010 at 3:06 am

    I would make boatloads of jam too…and maybe(just maybe) gift it to family and friends as well :)

    Reply

  51. 152
    Tara
    Posted On August 31, 2010 at 6:06 am

    Thank you for the opportunity for this giveaway!

    To be honest, my favorite fig recipe is none. I prefer eating them plain. Although I have had fig jam, tarts and the like, I always prefer eating them as is.

    (I’m like that with peaches too. They are also too luscious.)

    Reply

  52. 153
    Posted On August 31, 2010 at 7:56 am

    These pictures are lovely!!! Can’t wait to try this recipe and the jams!

    Reply

  53. 154
    Amanda
    Posted On August 31, 2010 at 9:31 am

    A delivery of figs would be just about the best thing ever! I am obsessed with them, but unfortunately can only find them for about one month a year here in MA. I would totally make fig ice cream from David Lebovitz’s book should I luck out–and of course some fig jam too, to serve on crackers with yogurt cheese (one of my favorite snacks). Thanks so much for hosting this giveaway, and for the great posts on all this jam you’ve been making :) looks delicious.

    Reply

  54. 155
    marisa
    Posted On August 31, 2010 at 9:52 am

    Mmmm, I LOVE figs and would be so excited to win your contest! I love them when they’re fresh, just chopping a few up and adding to plain greek yogurt with a dash of honey. Fig jam makes the best grilled cheese — slather some onto your favorite bread, add some gruyere, and toast to perfection. If I had 15 dozen fresh California figs, I would try out some of your jam recipes, make fig newtons from scratch, and grill pizza with figs, goat cheese, and arugula. I would also add chopped fresh figs to homemade granola, bake them into a fig tarte tatin, and try out some cocktail recipes — maybe fig, bitters, bourbon, and a twist of lemon for a fig old fashioned?

    Reply

  55. 156
    julie
    Posted On August 31, 2010 at 10:39 am

    Oh how I would love those figs!! My grandmother made fig cookies, cucidati, my entire life. I loved them, and I now love figs and fig jam of all kinds. I would love to try my hand at making my own. I love stuffing them with goat cheese and honey and wrapping them with prosciutto also. Phenominal! Pick me please! It would make my week! :)

    Reply

  56. 157
    Karly
    Posted On August 31, 2010 at 12:28 pm

    I had the best figs at a food festival this weekend, so I can’t claim it as my own. It was grilled figs with a basalmic glaze, a fresh goat cheese sauce and marcona almonds. So good! If I won, I would try to recreate the dish…

    Reply

  57. 158
    I.M.
    Posted On August 31, 2010 at 1:31 pm

    Caramelized Fig Tart! (Puff pastry, figs, brown sugar+butter) Fig jam!

    Reply

  58. 159
    Erica
    Posted On August 31, 2010 at 4:25 pm

    caramelized fig sauce over roasted duck breast.

    with that much fig the possibilities are endless.

    Reply

  59. 160
    Posted On August 31, 2010 at 5:50 pm

    I’ve only just discovered figs! Had ‘em for the first time last year at the end of their season, then when they came around this year I was unemployed so I couldn’t afford them. It was torture!!! So I’m not sure what my favorite recipe is yet. I know I love them with goat cheese. But I’m thinking that fig jam you posted would be at the top of my list! What couldn’t you eat it with?

    Reply

  60. 161
    Keya
    Posted On August 31, 2010 at 6:19 pm

    Extremely jealous of your fig bounty. David Lebovitz has a fig tart with marscapone that I’m dying to try. Simple figs and goat cheese, however, are to die for.

    Reply

  61. 162
    Melissa
    Posted On August 31, 2010 at 7:43 pm

    I love figs but have never made them in a recipe!! Does that count me out? I always eat them before I can prepare something. Your jams have inspired me

    Reply

  62. 163
    Joy
    Posted On August 31, 2010 at 8:12 pm

    My grandmother used to make a walnut cake with a fig syrup/preserve/spread on top every year around the holidays. If I get a hold on any figs this year, I’ll bring them over to her house and ask her to show me how she makes it.

    Reply

  63. 164
    Posted On August 31, 2010 at 8:55 pm

    I used to climb the fig tree behind my parents home in Southern Italy. It grew older with me. We were friends. During the summers I would sit perched up the tree reading my favorite book…what a special hideaway. And for snack, of course, I would have a ripe, sweet honey-tasting, flowery fig, picked right from the tree.
    I think the best way to taste figs is just as as, peel included…but they have to be perfectly ripe and just picked. The second best way might be to quickly grill them then serve them quartered over greek yogurt with a drizzle of honey and sprinkled with chopped pistachios.

    Reply

  64. 165
    Katie Holeman
    Posted On August 31, 2010 at 9:36 pm

    Oh goodness I am a fig nut. Prepared sweet or savory or eaten like apple out of hand, I love figs. They are hard to come by in my neck of the woods though. One of my favorite fig recipes is from Sept. ’09 Bon Appetite, figs and lamb chops.

    Reply

  65. 166
    Posted On August 31, 2010 at 10:52 pm

    good lord. i am ready to swim in figs. i think lots of fig jam, roasted fig ice cream perhaps? some tarts and definitely fig-and-cashew-cheese pizza. please!

    Reply

  66. 167
    Posted On August 31, 2010 at 11:48 pm

    YUM! I would do figs in brandy syrup- love having jars of this in the pantry for winter time :)

    Reply

  67. 168
    Jennifer Geisinger
    Posted On September 1, 2010 at 3:37 am

    MMMM….my grandma used to make pickled figs…gonna have to give that one a shot.

    Reply

  68. 169
    Posted On September 1, 2010 at 7:56 am

    I haven’t worked with figs much, but I would like to. I’d like to make a fig jam, and then some sort of fig & brown sugar topping for ice cream. I’m not sure how I’d do it. Or maybe just put the figs and brown sugar in the ice cream, that might be good too. :)

    Reply

  69. 170
    Natalie
    Posted On September 1, 2010 at 10:36 am
  70. 171
    Kate
    Posted On September 1, 2010 at 11:23 am

    Oh my – figs and couscous, couscous and figs – a match made in heaven!

    Reply

  71. 172
    Katie
    Posted On September 1, 2010 at 2:05 pm

    FIg brown butter tarts, fig pizza ( basil pesto, roasted grapes, sundried tomato, figs, walnuts, chèvre, and arugula on whole wheat crust), fig chutney, candied figs…oh I could use those babies up!

    Reply

  72. 173
    Hillary
    Posted On September 1, 2010 at 2:07 pm

    Figs with goat cheese and candied walnuts in a salad sounds heavenly!!! And Fig Jam, and Fig cookies, and fresh figs. Oh the possibilities!

    Reply

  73. 174
    Sue C.
    Posted On September 1, 2010 at 3:08 pm

    I love pickling figs!

    Reply

  74. 175
    Posted On September 1, 2010 at 3:20 pm

    I fig(ure) that I would make a homemade pizza with roasted fig and prosciutto as toppings! I just got a new pizza stone and am dying to use it :)

    Reply

  75. 176
    Posted On September 1, 2010 at 3:45 pm

    My favorite dish is Roasted Figs with Mascarpone Brandy Sauce. Mmm, I’ve been dreaming of it all week. :-)

    Reply

  76. 177
    Jeanne
    Posted On September 1, 2010 at 5:02 pm

    I would be tempted to just gorge on the figs. A favorite childhood memory is sitting under the sprawling fig tree (almost like a cave) in my backyard reading and sharing figs with the dog.

    Reply

  77. 178
    Malinda
    Posted On September 1, 2010 at 5:15 pm

    I am totally in love with your site, writing style, and taste buds. I have tried several of your recipes all to much success. I also love figs. I think if gifted with a bounty of figs I would follow your example and make jam, jam, and more jam. That way, their deliciousness would follow us into the winter months via toast, pizza, ice cream, baked brie, and many other delectable treats. Keep posting and tantalizing our taste buds!

    Reply

  78. 179
    Amanda
    Posted On September 1, 2010 at 10:52 pm

    Wow, I could really go crazy with all those figs! I think the first thing I would make is the Fig & Balsamic Jam from the Ad Hoc cookbook. Then I would make a Fig Galette. Then I would try your recipe for Goat Cheese and Prosciutto Wrapped Figs. I think I might substitute blue cheese in some of them. Then I might consider sharing some with friends…

    Reply

  79. 180
    Posted On September 2, 2010 at 7:47 am

    My favorite way to enjoy figs is as crostini. Fig jam, cambozola cheese & something salty, such as prosciutto or kalamata olives. Now I’m salivating.

    Reply

  80. 181
    Posted On September 2, 2010 at 7:51 am

    THE best figs I’ve ever had were from the “Bread Lady” on Salt Spring Island http://www.phillipvanhorndesign.com/bakery/index.html# … I believe she used them on a pizza, it was divine! It’s been almost a year to the day that I had these figs, first time I’d ever eaten figs in my entire life! Would love to win, these California figs look delish!

    Reply

  81. 182
    foodie
    Posted On September 2, 2010 at 8:14 am

    Oooh those figs look delicious. I would probably try to just eat them all plain, but luckily with that many there are enough left to try any number of recipes. I’m thinking of jams and tarts.

    Reply

  82. 183
    Posted On September 2, 2010 at 9:24 am

    Giveaway is now CLOSED, and the winner has been chosen! Thanks to all who entered!

    Reply

  83. 184
    Posted On September 2, 2010 at 12:02 pm

    I don’t know if I’m too late to enter, but I LOVE figs! We just got back from Italy and the best way to eat them in my opinion is how we did there, just fresh and in a couple of bites. However if I won these I’m thinking some fresh and the rest in jam…the ones you described sounded amazing and I love fig jam with sharp cheese…delish!

    Reply

  84. 185
    Posted On February 23, 2011 at 8:30 pm

    thank you so much for the recipies. i have looked at this page for many months and am glad it is still up. beautifully shot too. i, L.O.V.E fresh figs.
    jewel

    Reply

  85. 186
    Amy
    Posted On August 15, 2012 at 11:14 pm

    simple- fig halved and sprinkled with balsamic, add a dab of goat cheese and heat in oven for 6-8 minutes, or if you like wrap in prosciutto first. More complicated, roast brussel sprouts with fig quarters and almonds, choose your dressing, could toss in blood orange olive oil or go for balsamic and shallot…so versatile! crunchy and roasty and toasty and chewy complex earthy all at once!!

    Reply

  86. 187
    Karen
    Posted On August 13, 2013 at 11:24 pm

    JAM JAM JAM!!! Can’t get enough of making jams, jellies and preserves! I love experimenting too. In fact, I just finished making a batch this evening!

    Reply

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