fig recipes

Fig-Prosciutto Pizza with Arugula

active dry yeast

all-purpose flour

salt

olive oil,

olive oil

Kosher salt

fig spread or jam

mozzarella,

black pepper

prosciutto

arugula

Parmesan

Ree Drummond - host, prepares Fig and Prosciutto Pizza with Arugula during episode 4 as seen on Food Network's Pioneer Woman Season 1. 

For the crust: Sprinkle the yeast over 3/4 cup warm (not lukewarm) water in a bowl.

In a stand mixer with the paddle attachment, add the flour and salt and, with the mixer running on low speed, drizzle in the olive oil. Keep going until it's mixed through. Next, pour in the yeast/water mixture and mix until just combined.

Coat a separate mixing bowl with a light drizzle of olive oil, tip the dough in and form it into a ball. Toss to coat the dough ball in the olive oil, then cover the bowl tightly with plastic wrap and allow the dough to rise for at least an hour, or up to 3 or 4 days.

Preheat the oven to 500 degrees F. Arrange the oven rack in the lowest position.

For the topping: Roll out the pizza dough on a lightly floured surface as thinly as possible Dough should be roughly 17 by 10 inches. Place on a large baking sheet. Drizzle lightly with the olive oil and sprinkle lightly with salt. Spread the fig spread all over the surface of the dough. Lay the slices of mozzarella all over the surface of the pizza crust. Sprinkle lightly with salt and pepper. Bake the pizza until the crust is golden and the cheese is bubbly, 12 to 15 minutes.

Remove from the oven and immediately drape the prosciutto slices over the hot pizza. Sprinkle generously with the arugula and Parmesan shavings. Cut into wedges or squares and serve immediately!

:-O   This pizza is beyond delicious!   My husband was whining about me making a pizza with fig spread, so in case he didn't like it, I made him a pepperoni/mushroom pizza.  Not only did he inhale 3 or 4 pieces of the fig/prosciutto pizza, but I caught him taking pictures of it.. LOL!     I added caramelized onions after adding the fig spread &amp; used some provolone in addition to mozzarella.  Like others, I add 10 tablespoons fig spread.  'Dalmatia fig spread' in the gourmet section is pricey, but so worth it!  UPDATE:   Updating this because I've made this pizza umpteen times now.  I've found that adding the prosciutto to the pizza before it bakes makes this pizza even more flavorful if you can believe it.  It caramelizes the meat a bit, enhances the flavor,  and it's not chewy as just laying slices on already cooked pizza.  I add the fig sauce, then the prosciutto, (ripped to bite-size, the caramelized onions, then the cheeses.  Bake &amp; when done, add the arugula &amp; shaved parmesan.

I made this for a lunch with family and it was great and easy. I used Naan bread as the crust instead of making my own for a shortcut and cooked the pizza with the arugula on it. Very light with a surprisingly sweet and savory flavor.  I'm making it again very soon. 
 very soon!

Best pizza recipe! I used a store bought dough for convenience and added caramelized onions and finished it with a drizzle of balsamic glaze after it was cooked. Worked great on my pizza stone on the grill. My husband said it was better than pizza from any restaurant he’s had! Will definitely be making this again!

This is so delicious! I cheated by using the pillsbury thin crust pizza dough. It just made it easier but didn’t take away the taste or look of a unique artisan/rustic pizza. Highly recommend this recipe. 5 stars are not high enough. :)

Made this last night and it was so simple to make and absolutely delish!!!! Husband liked it so much he took the left overs for lunch today. One warning...the fig spread gets super hot and will burn your mouth and run down your chin.  This will be on the menu this summer for sure! Thanks Ree

I am writing this review as I'm eating a leftover slice of this delicious pizza from last night's dinner.  Wow!  What a winner.  I will admit that I used the pizza dough recipe from Bobby Flay, because I've made it a million times and I'm very comfortable with it and it is super simple.  I like using bread flour for my pizza dough because it does seem to make it a little more crisp, which is perfect for a flatbread style pizza like this.  I used fig jam, which can be a little overwhelmingly sweet, my husband commented that it was like "dessert pizza", but it didn't stop him from eating it. I might use a little less next time or spend some time tracking down a higher quality fig spread. The saltiness of the prosciutto helps cut the sweetness though, so overall it has a great balance. I added caramelized onions on half and used good quality fresh mozzarella. I also made a second "tried and true" BBQ Chicken pizza and It turns out that this was the first to go in my house.

It was OK.  It was way too sweet for our taste.  Tasted more like a dessert than an actual pizza.

I made this for me and my husband and it was perfect!! The season for fresh figs is so short.  Go for it with this pizza!

This was a first for me! Fig on pizza! It was fantastic! Thanks, Ree for a great recipe 

Love Birds - Chicken in Pastry

chicken

Salt and black pepper

rosemary

puff pastry (11 by 17-inch), (recommended: Dufour)

fig preserves

Season the chicken with salt, pepper and rosemary. Cut each piece of chicken in half across the breast giving you 8 equal portions. Heat the oil in a nonstick skillet over medium-high heat. Lightly brown the chicken on both sides, 5 minutes total. Remove from heat.

Line a baking sheet with parchment paper. Cut pastry into 8 pieces. Place a piece of cheese on each pastry square and top with spoonfuls of fig preserves and the chicken pieces. Pinch and seal the dough up and over the meat and cheese, seal with egg wash, flip the pastry packets over and brush the tops with remaining egg wash. Bake 12 to15 minutes, until golden.

For entree portions, simply leave chicken breast whole and cut the pastry into quarters. Trim off excess dough and use it to decorate the pastry with small cut outs such as heart shapes.

I have made this a few times. But this was the first time I could find fig preserves. The fig and fontina is absolutely delicious!! Rachael knows what she’s talking about!

Easy and delicious!!! Made as recipe states, came out great. I have made this a few times always yummy 

Wow! So easy, so delicious, so satisfying. The asiago and fig jam are a perfect combination. Three cheers for Rachel -- she has done it again!

These were delicious - my family thought so too!  Very simple to make and very tasty.  Made exactly to the recipe.  Will make again and will also make trying different cheese and filling. But the Fontina and Fig were absolutely a wonderful combo together.  This would be great to serve to guests.  This goes into my fav recipes - thanks Rachel for another great one!

Great recipe - everyone liked it! I substituted about 1 tsp prepared pesto instead of the fig preserves because I wasn't sure my kids would like the sweet with chicken.  The pesto mixed in with the cheeses as it was melting and created a great flavor!  I'm planning to try it again this week with smoked gouda and saute'd mushrooms.

We just finished eating and my boyfriend and I both LOVED this recipe! I did a couple of things differently: I made a large roasted chicken last night and I had a ton of left-over shredded meat to make chicken soup, chicken salad, etc. so I used some of the shredded chicken, which I wrapped in prosciutto. I also used gruyere instead of fontina, which turned out delish! We ate 1 pastry each, which my boyfriend calls a homemade Hot Pocket, but better, and a heaping side of broccoli. Super tasty and even easier to make. A must try!!!!

This was outstanding. Followed the recipe exactly with one exception: I didn't have any Fontina cheese, so I subbed Gruyere. I bruhed the pastry with butter instead of egg wash. Even though I was only making it for my husband and I, I did the smaller "party" portion thinking it would probably be a heavy dish. Boy, was I wrong! It was delicious, fresh, and we both decided it was a definite re-make. I'm also going to play around with different preserves and cheeses just for fun, but as-is, this is a definite show-stopper! The only negative I can come up with is that there seemed to be a lot of juice inside once the chicken cooked off and the preserves melted down, but it wasn't excessive. We just sopped it up with each bite! 

Very simple and tasty.  I didn't have any fig preserves so I substituted apricot, which was just perfect.  Apricot jam has a rather neutral flavor in my opinion, so it pairs well with almost anything.  I'd love to make it again with fig, though.  

Wow!  My husband loved this more than Beef Wellington.  For fun I wrapped the chicken in proscuitto.  All of the flavors were amazing.  (Our guest loved it too  To save money I used Swiss Cheese and I made the Fig preserves from scratch with less sugar.  

https://www.foodnetwork.com/videos/love-birds-chicken-in-pastry-0169005

Love birds indeed: You'll love these pastry-wrapped chicken-cheese treats!

Love Birds (Chicken in Pastry)

Seared Duck Breast with Fig Sauce

duck

salt and black pepper

vegetable oil

shallot, minced

dry sherry

chicken broth

fig jam

balsamic vinegar

unsalted butter,

Fresh chives, chopped,

For the duck breasts: Sprinkle each duck breast liberally with salt and pepper. Heat the vegetable oil in a large cast-iron skillet over medium-low heat. Add the duck skin-side down and reduce the heat to low, cooking as the fat slowly renders and the skin becomes crispy, 8 to 10 minutes.

Once the skin is crispy and golden brown, flip and continue cooking until a thermometer reads 128 to 130 degrees F when inserted into the thickest part of the breast (for medium-rare doneness), 5 minutes. Transfer to a plate or cutting board and allow to rest about 5 minutes. It will carryover cook to about 135 degrees F. Don't tent with foil in order to ensure the duck skin will stay crispy.

For the fig sauce: Pour off all but 1 or 2 tablespoons of fat from the skillet, reserving the excess for another use. Over medium heat, add the shallots and cook until softened. Add the sherry and reduce by half. Next, add the chicken broth, fig jam and balsamic vinegar, and continue simmering until the sauce has thickened and is syrupy, another 5 to 7 minutes. Remove from the heat, season with salt and pepper and whisk in the butter. Garnish with chopped chives.

Serve the sauce alongside thinly sliced duck breast.

This duck breast is so delicious and easy to make. Delicious fig sauce isn’t as sweet as it sounds and is the perfect balance to the well seasoned duck. We make it often.

I’ve been looking for a recipe that would help me recreate a memorable dish I had in this gem of a place in Paris, called Le Parc Auf Cerf and I think I found it. This is fantastic!  It is really important to sear the duck breast skin really well to render the fat. The fig sauce would taste amazing with duck fat. Pair with green beans tossed in a simple dressing topped with toasted nuts, like hazelnut. Thank you, Kelsey!

Mixed Fruit Tart

sugar

almonds, toasted, and cooled

eggs

vanilla extract

apricot preserves

fruit,

water

To make the crust, put the flour in a large bowl. Add the sugar and mix. Using your hands, make a well in the center. Place the butter pieces and egg yolk in the well. Using your fingers, work the butter and egg yolk together until well combined then work the butter-egg mixture into the flour mixture until combined. The dough will be crumbly, but when you squeeze a handful in your hand, it should hold together.

Sprinkle into a 10-inch pie or tart pan. Press the dough firmly and evenly onto the bottom of the pan. Make ropes of the dough and press them onto the walls, making sure not to let the crust thicken at the corners. It should make a clean right angle where the sides meet the bottom. Chill the crust at least 30 minutes or, covered, up to 3 days.

Preheat the oven to 375 degrees F. To make the frangipane filling, in a food processor fitted with a metal blade, pulse the almonds and sugar just until sandy. Do not over-process, or the mixture will become pasty. Add the butter and process just until blended. Add the eggs and process until blended. Scrape down the sides of the bowl, add the vanilla and flour, and process until smooth (you have just made a frangipane). Spoon the frangipane into the unbaked tart shell. Bake until the frangipane is golden brown and puffy and the crust is golden brown, 45 to 50 minutes.

Let cool. Spread 3/4 cup apricot preserves or a little leftover custard on the surface of the baked tart to act as a bed for the fruit. Slice fruit and arrange it decoratively. Heat the remaining 1/4 cup apricot preserves with water until boiling and smooth. Brush the fruit with the apricot preserves to protect the fruit from drying out and make it glisten.

I just made this with freshly picked blackberries from our yard and it was amazing!  Beautiful and delicious.  Mine cooked in 30 minutes, too, and got a little too brown.  Next time I will lower the temperature to 350 and see what happens.

this was very easy to make and received  rave reviews but mine cooked in 30 minutes  should the temp really have been 375?

The preserves soften the cookie crust so make sure you put the preserves on the cake several hours prior to serving. When i first made it we held off putting the glaze on because we wanted the fruit to be as fresh as possible, however the preserves soak into the cake and make it really soft and delicious.  Make sure to roll out the dough and just don't hand press it in to make sure it is even around the bottom and edges, the actual crust not franngiopane could maybe use a bit more moisture, but i just tried to hand press it into the tart pan versus roll it out and cut it, that could have made the difference  Simple to make and everyone liked it.

just added this recipe to my favorites as i am coming back to it for a third time.  my variants included replacing 1/4 of the almonds with macadamia nuts, roasted for a shorter period of time (to avoid burning with the almonds). great flavor.  one tart was of pears, cored and sliced to 1/16th in. on the mandoline and placed to some effect in a spiral on the top of the tart. another was of in-season blackberries and raspberries with the apricot glaze. awesome.  adding a thick layer of a quick creamy custard on top off the nut paste layer as a bed for the fruit proved ideal.  tonight's tart will be of mandarin oranges and raspberries with the apricot glaze. and another pear, this time paper thin.  this is a great recipe to launch your creations. your audience will think you are a genius. 5 stars.

This is yummy!!! I usually use all strawberries instead of the mixed fruit. But it's delicous both ways.

I've made this tart several times and everytime it seems to get better.  I get requests from everyone I've made it for to PLEASE make it again.  It's become my signature recipe that I bring whenever I'm asked to bring dessert to a friend's house.  The almonds really make the flavor pop against the sweet fruit.  I highly recommend trying this recipe.

MAKES A GREAT TART.  YOU DON'T NEED AS MUCH BUTTER

this tart recipe is great! it wasn't too hard to make, either. very very tasty.. everybody loved it! even the picky eater! i would definitely make this one again.

The easiest fig dessert bursting with flavors. Cinnamon, brown sugar, rosemary and honey make these roasted figs so addictive!

Simple Oven Roasted Figs

figs

brown sugar

cinnamon

honey

Slice the figs as you desire and place in a baking dish.

Sprinkle brown sugar and cinnamon on fig slices.

Roast for 40 minutes and remove from oven.

Cool for 10-15 minutes and serve with honey.

Tried this tonight and I am impressed how easy and delicious this recipe is. Thank you!

These figs look absolutely stunning! Fantastic recipe Zerrin - I am so much inspired now to make something similar :)

Yummy. So easy to do. My fussy son enjoyed them after refusing them at first. We had some vanilla ice cream too.

These were SO delish and easy to make!! I can’t wait to make more!

Wow Yusef, brilliant recipe - thankyou. Delicious. I added a drizzle of olive oil, and served on fresh yoghurt, topped with chopped walnuts. Many thanks.

Simple and delicious but the very sweet ripe figs barely need any sugar

Just made these tonight as a simple dessert. I included the cinnamon and rosemary, and also added ground cardamom. The aroma of all that roasting in my toaster oven is absolutely divine! I snuck a wedge out for a taste and it's as heavenly as its tantalizing smell! I plan to serve with a dollop of Allouette herbed cheese, drizzled with honey. Can't wait for dessert!

I have an abundance of figs right now from 2 trees, so have tried various recipes. This is a clear winner! Simple and delicious! I sprayed a casserole dish with coconut oil and then filled it with figs. I added a dusting sea salt and they are outstanding! Thank you so much for sharing this recipe!

This is one of the most delicious things I have ever eaten. After finishing a batch, I went out and bought more figs so I could make more

https://www.youtube.com/watch?v=c0mvx2YE7HE

This is the easiest summer dessert recipe made with fresh figs. Figs are sliced and seasoned with brown sugar, cinnamon and rosemary and then baked. This #figrecipe is a hit when served with vanilla ice cream or whipped cream and with a drizzle of honey. One of the best #glutenfreedesserts ever!

SUBSCRIBE ► https://www.youtube.com/c/Giverecipe

RECIPE:

Ingredients:
5 fresh figs
1 tablespoon brown sugar
½ teaspoon cinnamon
A handful of rosemary sprigs
1 and ½ tablespoon honey

Method:
Preheat oven to 350F (180C).
Slice the figs as you desire and place in a baking dish.
Sprinkle brown sugar and cinnamon on fig slices.
Toss rosemary sprigs over them.
Roast for 30-40 minutes and remove from the oven.
Cool for 10-15 minutes and serve with honey and vanilla ice cream or whipped cream.

If you make this recipe, tag us over on Instagram at @give_recipe

Get the full printable recipe here: https://www.giverecipe.com/simple-oven-roasted-figs/

MORE FIG RECIPES:
Vegan Fresh Fig Bread: https://www.giverecipe.com/banana-fig-bread-recipe-with-fresh-figs/
Unripe fig Jam: https://www.giverecipe.com/unripe-fig-jam/
Honeyed Figs With Cheese: https://www.giverecipe.com/honeyed-figs-cheese/
Oatmeal With Figs: https://www.giverecipe.com/healthy-baked-oatmeal-figs/

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Oven Roasted Figs

This fig caramelized onion pizza is full of flavor and ready in no time. You'll love all this flavor packed pizza and be craving it all. fall. long. Trust me, this pizza needs to be made ASAP!

Fig Caramelized Onion Pizza

pizza dough, room temperature

unsalted butter

sweet onion, peel removed and thinly sliced

pancetta, small diced

garlic powder

mozzarella cheese

plain goat cheese, crumbled

hand full arugula

Preheat oven to 425 degrees and prepare a...

Preheat oven to 425 degrees and prepare a baking sheet with a non-stick liner.

Spread out dough onto the liner and set...

Spread out dough onto the liner and set aside.

In a medium-sized skillet set over medium heat...

In a medium-sized skillet set over medium heat add butter.

Once the butter is melted add in the...

Once the butter is melted add in the onions and cook until they are soft and translucent, about 5 minutes.

Add the balsamic vinegar and cook for a...

Add the balsamic vinegar and cook for a few more minutes, about 5 minutes.

Remove the onions from the pan and set...

Remove the onions from the pan and set aside.

In the same pan add the diced pancetta...

In the same pan add the diced pancetta and cook just for a few minutes to help cook off some of the fat.

Brush the stretched out dough with olive oil.

Sprinkle with garlic powder.

Top with 3/4 cup mozzarella cheese and then...

Top with 3/4 cup mozzarella cheese and then top with caramelized onions, pancetta, figs, remaining mozzarella cheese, and crumbled goat cheese.

Add to the oven and bake for 15-20...

Add to the oven and bake for 15-20 minutes or until the crust is brown and the cheese is melted on the top.

Remove from the oven and top with arugula...

Remove from the oven and top with arugula and fresh cracked pepper, if desired.

Mustard Crusted Rack of Lamb

rack of lamb, trimmed (about 1 1/2 pounds)

Dijon mustard

garlic

bread crumbs

Fig Chutney, recipe follows, optional

red wine vinegar

onion, chopped

ginger

yellow mustard seeds

lemon, zested

allspice

cloves

Season rack of lamb well on all sides with salt and pepper. Heat a medium skillet over high heat and, when hot, add the oil. When the oil is almost smoking, add the rack of lamb and brown well on all sides, about 6 minutes. Transfer the lamb to a plate and set aside to cool slightly before proceeding.

Using the back of a spoon, spread the mustard evenly over all sides of the lamb. Spread the minced garlic over the lamb in the same manner.

In a small mixing bowl combine the breadcrumbs and grated cheese and toss to thoroughly combine. Using your hands or a spoon, spread the breadcrumb mixture evenly all over the lamb, pressing so that the crumbs adhere to the meat.

Place the rack of lamb on a baking sheet and bake for 12 to 15 minutes for medium-rare. Allow lamb to sit for 5 to 10 minutes before carving into chops to serve.

Serve with some of the Fig Chutney, if desired.

In a large saucepan combine the vinegar, sugar, onion, ginger, mustard seeds, lemon zest, cinnamon stick, salt, allspice, and cloves and bring to a boil. Reduce the heat to a simmer and cook until mixture is thickened and reduced by 2/3, forming a thick syrup. Add the figs and cook gently until the figs are very soft and beginning to fall apart and most of the liquid they've given off has evaporated, about 30 minutes.

Transfer the chutney to a non-reactive container and allow to come to room temperature before serving. The chutney may be made up to 3 weeks in advance and stored in the refrigerator in an airtight container. (Alternately, hot chutney may be ladled into hot sterilized canning jars and processed in a hot-water bath according to manufacturer's directions.)

There is no way to achieve a medium rare lamb in 12-15 minutes unless you're using nuclear fission. 

You definitely have to roast this 450F 15 mins on one side and then flip for another 10 mins on the other side to get it Medium Rare. Other than that the recipe is great!

Delicious.  I've made this twice now (without the chutney) and the family definitely wants it to be a regular.  it's such a simple recipe.  I accidentally set the oven too low the second time so it needed a lot longer to cook but still turned out well!

12 minutes? What size rack of lamb is the author using? After 20 minutes it was still raw inside

This was perfect! I had to cook it 30 minutes to get it medium rare so use a thermometer. Did not make the chutney as this is moist and delicious on it own

Perfect blend of flavors I was looking for to crust the rack. I made the mustard schmear with 3 tbsp Dijon and added the minced garlic to the schmear.  For the crust, I used 1/3 c Italian breadcrumbs, 2 tbsp fresh grated Parmesan, 1 heaping tbsp Italian herb blend and about 1 1/2 tsp oil just to moisten it. My rack was just under 1 1/2 lbs, but it did take nearly 20 minutes to reach 125-130 degrees.  I had to loosely tent it at the end to prevent the crust from over browning. Thanks Emeril!

I love this lamb dish and make it often. I don’t do his chutney, but I make a blackberry sauce with blackberries and blackberry liquor reduced down and drizzled over top. It simple and quick. 

Cranberry Sauce with Pinot and Figs

pinot noir

figs, halved if small, quartered if large

Base Cranberry Sauce, recipe follows

canola oil

shallot,

orange juice

kosher salt

cranberries

Bring the wine to a simmer in a small saucepan. Remove from the heat, add the figs and let soak until soft, about 30 minutes. Drain, and add the chopped figs to the Base Cranberry Sauce and cook another minute or so. Stir in the balsamic vinegar, and, if desired, stir some of the soaking liquid into the finished sauce.

Heat the canola oil in a large pot over medium heat. Add the ginger and shallots and cook, stirring, until soft and fragrant, about 3 minutes. Stir in the brown sugar, honey, orange juice, granulated sugar, and salt. Cook, stirring, until sugar dissolves and mixture is nice and bubbly.

Add half the cranberries and cook, stirring occasionally, until the cranberries pop and the mixture thickens, about 5 minutes. Add the remaining cranberries and cook another 5 minutes or so.

Just made this - and it was so good.  Great recipe!  I love the complexity of flavors.  Hard to leave it alone.  

This is incredibly good. I didn't measure anything precisely and skipped the shallots. It doesn't carry the traditional flavor profile of the basic cranberry sauce that I usually make with cloves, but the wine and balsamic make it more complex. It will definitely be a go-to in years to come and probably will sit at my Christmas table as well.

An absolutely delicious cranberry sauce!! I made it for Thanksgiving this year and it was a huge hit !! The flavors were amazing, and we loved the chunky consistency of the figs and cranberries. Will surely make it again. 

I made this Wednesday afternoon to serve Thanksgiving. I was concerned due to the strong flavor it was almost hot with ginger (I think i packed the ginger too tightly when i measured it.) By the time i served it the flavors had melded together and it was savory and delicious. The taste is really different this is not a sweet sauce it is very savory, wen put together with the turkey and stuffing or a topping for potatoes it is marvelous. 

I must have missed something... I'm in the middle of making this and noticed that the ingredients for the base sauce calls for 1/2 cup granulated sugar, BUT, in the directions is says to add 1/4 cup of granulated sugar.  What happened to the remaining 1/4 cup of sugar?

I made this for Thanksgiving 2018 and it was so delicious. Big, bold flavors. Love the fig! 

From jam to cookies to pudding, these old-fashioned fig recipes are sure to delight!

Top 20 fig recipes recipes from across the web

The most viewed fig recipes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Fig-Prosciutto Pizza with Arugula

Love Birds - Chicken in Pastry

Seared Duck Breast with Fig Sauce

Mixed Fruit Tart

Simple Oven Roasted Figs

Fig Caramelized Onion Pizza

Mustard Crusted Rack of Lamb

Cranberry Sauce with Pinot and Figs

25 Fresh Fig Recipes You'll Love

Homemade Granola

Lemon Ricotta Pancakes with Figs

Breakfast Panini

Crunchy Manchego Fig Straws

Salami Cups with Whipped Honey Rico...

Fig Pull Apart Bread

Crispy Smoked Mozzarella with Honey...

Fig and Blue Cheese Bruschetta

Breakfast Parfaits with Fig Compote

Favorite Fig Bread (Fig Cake) Recip...

Gluten-Free Oatmeal Fig Bars (Vegan...

Top 20 fig recipes recipes from across the web

The most viewed fig recipes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Fig-Prosciutto Pizza with Arugula

Love Birds - Chicken in Pastry

Seared Duck Breast with Fig Sauce

Mixed Fruit Tart

Simple Oven Roasted Figs

Fig Caramelized Onion Pizza

Mustard Crusted Rack of Lamb

Cranberry Sauce with Pinot and Figs

25 Fresh Fig Recipes You'll Love

Homemade Granola

Lemon Ricotta Pancakes with Figs

Breakfast Panini

Crunchy Manchego Fig Straws

Salami Cups with Whipped Honey Rico...

Fig Pull Apart Bread

Crispy Smoked Mozzarella with Honey...

Fig and Blue Cheese Bruschetta

Breakfast Parfaits with Fig Compote

Favorite Fig Bread (Fig Cake) Recip...

Gluten-Free Oatmeal Fig Bars (Vegan...

The most viewed fig recipes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine