Get Figgy With It (sorry) 3 Autumn Fig Recipes You’ll have To Try!May 23, 2017
Fig tastes great with sweet or savoury notes, and the word fig is endlessly fun to say (go on – try it). In honour of this weird, wonderful and woefully underrated fruit, here are 3 autumnal fig recipes you’ll love.
Potentially the oldest crop cultivated by man, figs have been savoured by humanity over thousands of years. Before sugar was readily available, they sweetened our food. Their rich, headily perfumed interior of blushing pink and soft, fecund exterior necessarily created associations with fertility and abundance. They are wholly edible, from their bruised purple and green flecked surface to their sunset hued seeds. There is something ancient and solemn about biting into one.
And yet, their application can taste so modern! Fresh, sumptuous, versatile; there’s really no reason not to use them aplenty while they’re in season. Today, we’re showcasing our love for figs by sharing three autumnal recipes–one for breakfast, another for lunch, and a final one for dinner.
We must warn you, once you start cooking with figs, you won’t want to stop. They’re in season all throughout Autumn, so there’s no excuse not to whip of these recipes up right away!
1. Fig Overnight Oats
With a little prep work the night before, this luxuriant brekkie can be ready to go as soon as you are in the morning. Do a little prep on Sunday night and you’ll find this creamy offering will keep you satisfied all morning.
- 1 cup milk or almond milk
- 1/2 cup rolled oats
- 1 tablespoon chia seeds
- 1 banana
- 3 figs (or more, totally up to you)
- Handful of sultanas
- Handful of chopped hazelnuts or almonds
- Honey (optional)
- Combine milk, oats, and chia seeds in a jar, shake well, and let sit overnight.
- Come morning, top with banana coins, figs, sultanas, chopped nuts, and a drizzle of honey (to taste).
2. Fig, Prosciutto, and Goat Cheese Crostini
This picture speaks for itself. First comes the creamy slather of thick goat cheese on a toasted slice of crunchy baguette. Then, a slice or two of prosciutto (Serrano ham would also do nicely). Finally, sweet figs. Serve this stunner alongside a simple salad, and you’ve got yourself a lunch.
3. Fig, Sweet Potato, and Fetta Salad
Calling this dish a “salad” doesn’t do it justice. Peppery rocket pairs beautifully with creamy figs, warm roasted sweet potatoes, and tangy fetta.
- 4 small sweet potatoes
- 3/4 cup fetta cheese
- Handful of rocket
- 12 fresh figs (we like nice soft ripe ones for this recipe)
- Olive oil
- Balsamic vinegar or glaze
- Salt and pepper
- Preheat oven to 230ºC. Peel, halve, and chop sweet potatoes into wedges. Toss with olive oil, salt, and pepper, then place on a parchment paper-lined baking sheet. Bake until tender and slightly golden brown, 25-30 minutes.
- While sweet potatoes cook, wash rocket and quarter figs.
- Divide arugula evenly on four plates, and top with sweet potatoes, crumbled feta cheese, and figs. Drizzle with balsamic vinegar and olive oil, season with salt and pepper, and enjoy!
Still not satisfied? Check out what wine to pair with your autumnal masterpieces.
And while you’re at it, why not finally master the art of wine tasting too?