In the Kitchen with Brian and Lisa: Fig Favorites

Check out a few fig favorites below, including this fig onion jam.

WRAL reporter Brian Shrader and our own Lisa Prince feature seasonal recipes in their weekly Local Dish Cooking segment. This month they feature in-season figs. Figs are available at farmers markets across the state from late summer to early fall. Check out a few fig favorite recipes below.

The first recipe is an appetizer that can still be made year round; just omit the fresh figs when they aren’t in season. Rosemary is a very strong herb, cut to ½ teaspoon if needed.

Fig Onion Jam

• 1⁄3 cup sweet onion, chopped
• 1 teaspoon olive oil
• 1 teaspoon fresh rosemary, chopped
• 1⁄4 teaspoon dried crushed red pepper
• 1 jar Fig Preserves (11.5 oz.)
• 1 teaspoon fresh lemon juice
• 1⁄4 teaspoon kosher salt
• 1⁄4 cup fresh figs, chopped
• French bread sliced and toasted

Sauté onion in olive oil over medium heat for 4 minutes. Add rosemary and red pepper and sauté for 1 minute. Stir in fig preserves, lemon juice and salt. Cook stirring often 1 minute more or until hot. Remove from heat and stir in fresh figs. Serve on bread.

This recipe can be made with other cheeses but they need to have a strong flavor like Gruyère or Stilton. Another soft cheese I would recommend is Camembert.

Fresh Fig Flatbread

• 6 figs, diced
• 1 flatbread or 2 small thin & crispy pizza crusts
• 1⁄4 cup blue cheese, crumbled
• honey (drizzle)
• 2 slices bacon, cooked crisp (reserve drippings)
• 1⁄4 cup onion, sliced
• 2 tablespoon olive oil plus to drizzle on flatbread

Preheat oven to 450 degrees. Place flatbread on a baking sheet. Brush with olive oil, salt and pepper. Bake for 5 minutes. While flatbread bakes, to a small sauté pan, add 2 tablespoons olive oil and 1 tablespoon reserved bacon drippings, onion, salt and pepper. Cook on medium-high until onions are soft and start to brown. Top flatbread with bacon, onions, figs, and blue cheese; lower oven temperature to 425 degrees, place back in an oven and bake for 5 minutes or until blue cheese begins to melt. Remove from oven and drizzle with honey. Cut into slices and serve.

Next is a simple sweet salad. You can add more figs. Bacon would be a nice addition, too.

Fig Salad

• 1⁄4 cup fresh figs, roughly chopped
• 1⁄3 cup pecans, roughly chopped and toasted
• 6 cup small broccoli florets
• 1⁄2 cup sour cream
• 1 tablespoon white wine vinegar
• 2 tablespoon orange juice

In a medium bowl, whisk together sour cream, vinegar and orange juice. Season mixture with salt and pepper. In a large bowl, combine figs, pecans and broccoli. Pour sour cream mixture over the broccoli mixture and toss to coat.