20 Fig Recipes To Make the Most of Your Bounty

Once you’ve tasted an in-season fig there’s no going back. They’ve got a one-of-a-kind sweetness that’s rich and jammy yet somehow fresh and fruity all at the same time. The best ones are heavy for their size and a little squishy, with a velvety texture that allows you to bite right in (just be sure to remove the small stem first). There are a few different varieties of figs, each with their own nuanced flavor, but they’re all utterly irresistible. Trust us.

And, as divine as a fresh fig is plucked right from the tree (or grocery store carton) they’re equally as wonderful paired with cheese, honey or nuts — which is why we look forward to cooking and baking with them all year long. Fold them into cake batter, pair them with cheese and crackers, preserve them in a homemade jam: whatever you do, be sure to take advantage while fresh figs are in season and savor them every chance you get!

This 3-ingredient recipe makes a good starting place. The balance of salty prosciutto, rich olive oil and fresh, sweet fruit is so incredible it will make you wish figs were in season all year long!

Roasting fresh figs in the oven with sugar, honey and lemon juice turns them soft and syrupy — perfect for spooning over a scoop of vanilla ice cream!

We’ve never met a slice of pizza that we didn’t like — and this one is no exception. The combination of milky mozzarella, savory prosciutto and oh-so-sweet-and-delicious figs is unbeatable. Jeff really gilds the lily by garnishing the finished pizza with a simple arugula salad that’s dressed with balsamic vinegar, olive oil, salt and red pepper flakes.

These savory brown butter crêpes are layered with jammy eggs, peppery arugula, sweet figs and delicate prosciutto for a rich yet balanced bite. Finished with crispy sage and nutty browned butter, they feel effortlessly elegant for brunch or a light dinner.

This quick and easy cake is a wonderful addition to any brunch or dinner party. Studded with fresh, ripe figs and topped simply with a dollop of crème fraîche, it’s a standout dessert that's sure to impress.

Sweet, rich figs are great companions for bitter greens, bacon and black pepper. And if your figs are super-ripe, they will be creamy too, kind of like the soft egg yolks in the classic French salad of frisee, bacon and poached egg.

Black mission figs have a subtle flavor that’s almost like a mix of melon and berry, which perfectly complements the citrusy tones of a margarita. This recipe will show you how to use figs to make a syrup for cocktails. If you have extra syrup, it can be refigerated for up to a week — which means a fruity-fresh sip is easy to mix up anytime.

If you’re lucky enough to have fresh figs on hand you can use them in just about any cheese-and-crackers combo for delicious results. Here, Aida plays up the balance of sweet and savory flavors by using a quick, homemade onion jam along with ricotta and fig slices.

You can never go wrong with the classic pairing of fresh figs and tangy goat cheese—especially when you wrap them both in flaky, buttery puff pastry.

By marinating fresh figs in lemon juice, vinegar and herbs, Geoffrey creates a sweet-and-tangy topping for his goat cheese crostini. The whole appetizer comes together in a matter of minutes — and tastes like it’s straight from a 5-star restaurant.

Take advantage of fresh figs while they’re in season and use them to elevate a stack of rich, citrusy ricotta pancakes. The quick flash of heat in the skillet will bring out their natural sweetness and make them even more of a treat.

When you want to impress but are short on time, grab the figs. They’re stunning when halved — and have a gorgeous flavor that pairs perfectly with tangy goat cheese and fresh herbs.

If you’re looking for a stunning dessert to serve at your next dinner party, this is it. Sliced fresh figs are tucked into apples and topped with a crumbly crust before being baked in the oven. The result? Exceptional sweetness and an impressive presentation.

Figs are a special ingredient so we love simple recipes that let the fresh fruit shine, like this one. Ina makes a quick pastry crust using just a handful of ingredients and tops it with little more than fresh, quartered figs. After being baked in the oven, the fruit is wonderfully sweet and caramelized.

Ina preserves her bounty of fresh figs by cooking them on the stovetop with four other simple ingredients (orange zest, orange juice, sugar and vanilla bean) for gorgeous homemade preserves that effortlessly elevate toast, cheese boards and more.

Figs have a short season so we do our best to enjoy them as often as possible while they’re available fresh — starting first thing in the morning with breakfast! We roast them quickly in the oven before layering them with a sweet-and-nutty ricotta spread so that they’re extra tender and decadent.

Take advantage of fig season by sering slices of the fruit fresh on top of toasted bread. A little ricotta and honey will balance out the flavors — and chopped hazelnuts will add a nice crunch.

These glazed figs are wonderfully versatile. Spoon them over slices of pound cake and vanilla ice cream, serve them on top of pork chops or use them to dress up a cheese board. Just be sure to plan ahead; they’re best made one day in advance. The extra time in the refrigerator allows the flavors to marry.

Grilling any fruit will bring out its natural sweetness — and figs are no exception. Just be sure to brush them with a little olive oil before placing them on the grates to prevent sticking.