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.
- 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.
- 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.
- 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.