With a drizzle of honey or even a cocoon of crispy bacon, you'll find a fig recipe here for every type of palate. We've rounded up everything from sweets and dessert recipes like fig jam and fig cookies, to fresh fig recipes like salads and fig pizza.
"The combination was outstanding and very sophisticated, so I'll definitely be making this a lot around August and September when we will have our own fresh figs from the tree."
-evelynathens
"Great bars! Can't get any figs right now, so I used blueberry sauce that was thickened. Turned out great. Loved the crust and will use again when I can get figs."
-adopt a greyhound
"These were amazing! The perfect little appetizer for any party. The crunch of the potato along with the sweet fig and bacon was unbelievable!"
-sunshinesharon
"Yummy! My three-year-old enjoyed the flavors and the proscuitto. My husband ate over half the pizza. It was so good I burned my mouth on a fig from just out of the oven. I added prosciutto and dried cranberries as mentioned by others in reviews."
-agiolam
"This is a summer staple for us when our figs ripen. Simple to make and simply delicious! The blend of flavors is perfect. I infuse the honey with the rosemary leaves. Some family members prefer the figs without the cheese on top. For me, the whole package makes for the perfect amuse bouche."
-Kate 8
"Our fig tree in the back yard just burst into fruit, and we are overwhelmed with figs. This recipe is just perfect! We experimented with several different types of cheeses; I prefer the blues, and my husband prefers the manchego and Iberico. The directions are incredibly easy to follow; so simple and so good."
-ohbother
"I absolutely loved this and thought it was fabulous. The filling was amazing; the sweet, fruity figs and honey were a great contrast for soft, sour feta, and the pine nuts added a perfect crunch."
-KrisLady
"Mmmm, another great recipe! I did end up using the Italian sausage, and am glad I did. The different flavors of sausage, blue cheese, figs, and arugula taste incredible together. I will be making this again and again."
-rpgaymer
"This was very good and different from anything I've had before. It also was great to pack for taking to work."
-threeovens
Fresh figs combine with funky blue cheese to create a rich salad combo. The honey dressing with walnut oil adds extra sweetness and richness, while the nuts add a satisfying crunch.
"This exquisite sweet fig jam has layers of flavor from the orange zest and Grand Marnier, then hints of rosemary and a slight kick from cayenne chilis. This is a nice way to bring your roast pork, chicken over the top. Thin and use as a glaze or use as an accompaniment."
-Rita1652
"These cookies are better than the commercial ones; they are freshly made and have no preservatives... bonus!"
-CLUBFOODY
"This is divine and has to be the sexiest salad I've ever eaten or seen! This would go well with a romantic dinner and a glass of champagne! For now, I found it very easy to grab the ingredients in the morning, take to work, and assemble for lunch. This will probably be a summer lunch favorite!"
-mersaydees
"A very special treat. Crispy, salty, sweet and unctuous. For a single person, I used small tortillas and my favorite blue cheese (Point Reyes). I crumbled the cheese over one tortilla and heated it in the microwave for about 15 seconds so it was easily spreadable."
-BarbryT
"This cake is one of the best cakes I have ever made. The only advice I have is the same advice given to me when my friend sent me this recipe: make two!"
-turdwife
"This is our new favorite preserves recipe! I used an immersion blender to chop the larger pieces of fruit, so mine was more like a jam than preserves. The fig and peach flavors are totally kicked up a notch by the addition of the lemon, cinnamon and ginger (I had no vanilla pod, so I just left it out)."
-alabama sarah
"The figs are tender and sweet but the lemon and thyme balance that out quite nicely. The fig's flavor makes me think of a raisin, cranberry and a cherry all mixed together. Sweet, but tangy at the same time. A super easy dish to put together and even easier to eat!"
-Tinkerbell
"These are absolutely wonderful! My son has always called fig cookies "mountain cookies," and these are the best he's had. I used fresh organic figs and sliced then cooked them with a bit of water and a teaspoon of agave nectar."
-lalelaubach
"This is a wonderful coffee-time bread and is really very easy to make. It is reminiscent of my aunt's yeast coffee cake but the streusel topping has much more complex flavors than hers. The finished cake has such a wonderful soft texture. I made it this time topped with figs but will try it with other fruits as it is a definite keeper!"
-Irmgard
"Oh geez. This is the best stew i have had in a while. Superb. You must try this. Also do your best to find saffron if you don't have it. It gives an aroma all its own. The figs are perfect for it and I normally don't like figs."
-MarraMamba
"Made the marinade with red wine vinegar because it's what I had on hand... not a juice kind-of-girl, so I left it out. Marinated the pork for an hour... Delicious, delicious, delicious! This is definitely a keeper!"
-Emily C
"This is delicious, a great recipe for using dried figs and very simple to make for crostini. This is now a permanent appetizer for special occasions in our house."
-Kats Meow
"Great chicken. I love the addition of figs! The rosemary and lemon paired nicely together. The skin was nice and crispy while the meat remained tender and juicy. I added some carrots to the pan, too."
-LifeIsGood
"Delicious! I really like the honey and lemon zest in the goat cheese, and combined with fig—perfect. I love the idea of putting it all in a sandwich and grilling it! I used sourdough bread, so I didn't get the additional flavors from the cinnamon raisin bread, but I enjoyed it anyway! I served with fresh strawberries on the side, since they're in season."
-Recipe Reader
"A chunky, vibrant, tangy, sweet chutney with a bite, to keep as an accompaniment or present as a gift. Serve with roast meats, sausages, fried polenta squares, as a condiment, as a glaze for chicken, shrimp or salmon, or as an accompaniment to a cheese board."
-Rita1652
