I adore fresh figs.
Before I ever tried a fig, I assumed I would hate them. I was highly suspicious of their texture.
I worried about their squishy-ness. But I really wanted to like them.
Here’s the deal – I was wrong. I was totally missing out on figs. For YEARS.
Now, I can’t wait when they come into season. Enjoying fresh figs is easy, and not much fuss. These recipes are loose enough to add, subtract and modify to your own taste.
An added bonus is fresh figs are elegant all by themselves.
Dress them up, and you have a nice little indulgent snack, good enough to serve with some fresh-squeezed lemonade or something stronger.
I ate four baskets of figs by myself on this mission. On thick, warm sourdough from the bakery that was toasted and slathered with homemade apricot jam, roasted for a short time in the oven and drizzled with wildflower honey, and sliced on my morning granola.
All of these variations were very good – in fact, I can’t say one was better than the other, and I would eat them all again right now, if I could.
I didn’t invent the idea of fresh figs on toast with lemon olive oil and fresh thyme. Or figs with yogurt, pistachio, honey and flaky sea salt, but this is the kind of food I love to eat.
I really wanted to share it with you, my 17 (and counting) Studio Delicious friends. You are the greatest.
FRESH FIGS ON TOASTED BREAD
- Sourdough bread, cut 1/2 ” thick
- Lemon olive oil (or regular extra virgin olive oil)
- Cream cheese
- Fresh figs, about one fig per toast
- Honey, the runny kind in the bear is good, any kind will do
- Flaky sea salt (Maldon is my favorite)
- Fresh thyme leaves
Slice as many pieces of good quality sourdough you’d like in about 1/2 inch pieces. Does not have to be perfect. Brush or drizzle each slice with enough lemon olive oil to cover the top but not drench it. Place on a baking sheet and broil until toasted and light brown on the edges. Remove from oven and let cool for a couple of minutes.
Stir some softened cream cheese in a small bowl with a butter knife or back of a spoon – you’ll want a generous tablespoon or so for each slice (or slightly more depending on the size of your bread.)
Cut each fig in a few slices, usually about 3 slices per fig.
Combine equal parts lemon (or regular) olive oil and honey in a small bowl. You’ll use these two items to drizzle over the top before eating, about a teaspoon of the mixture per toast.
Smear the cream cheese on the slightly cooled bread and top with a few slices of fig. Drizzle with a teaspoon of the olive oil/honey mixture.
Top with a few sprigs of fresh thyme (lemon thyme is especially good) and a good pinch (1/8 tsp) of flaky sea salt.
FRESH FIGS AND YOGURT
- Plain or vanilla yogurt, 1/2 cup
- 3 or 4 fresh figs, sliced in quarters
- Chopped pistachio’s, about 1 tablespoon
- Shaved Parmesan cheese, about 1 tablespoon
- A few sprigs of fresh thyme
- Honey, 1 teaspoon (or more if you like it sweeter)
Place yogurt in a bowl or plate and top with fresh figs, pistachio’s, cheese, thyme and honey.