Figs are easy to love and even easier to add to every day dishes for mouthwatering new flavor combinations.

Figs with Yogurt and Honey

Start with a base of good quality local yoghurt and add wedges of fresh figs, a drizzle of local honey, and a sprinkle of nuts, if you like. We love tossing on a sprinkle of subtle pistachios or a few toasted pine nuts. If you are into chia seeds, toss those on there too. Just try to keep it as simple as possible to let the luscious flavor of the figs shine.

Fig Ricotta Toast

Top a hearty slice of toast with creamy ricotta and thin slices of fig. Sprinkle with a little sea salt to bring out the sweetness. If you like your toast even sweeter, try whipping honey into the ricotta before smearing it on. Like more salt? Swap ricotta for feta.

Stuffed Figs

Cut an X into your figs and stuff them with pungent blue cheese. Pop them under the broiler just to get the cheese a little melty. Ramp up the salty-sweet action by wrapping the stuffed figs in a slice of bacon before broiling. Want to go full sweet? Stuff them with ricotta and drizzle with honey or balsamic. Basically, you can stuff these beautiful fruits with any cheese you like (maybe not cheddar?), and then enhance the sweet or savory side of things as you like

Fig Salad

Fancy up your seasonal salad with a few slices of fig. They pair especially well with nutty, salty parmesan, sweet candied nuts, a good mix of seasonal greens, and a drizzle of homemade balsamic vinaigrette.

Ham, Cheese, and Fig Sandwich

Salty prosciutto, or any other good quality ham, mild manchego cheese, and sweet slices of fig layered on a fresh baguette is a picture of simplicity at its best.

About the Contributor
Felicia Campbell
Felicia Campbell is an award-nominated writer, editor, and producer. She is the author of The Food of Oman: Recipes and Stories from the Gateway to Arabia; numerous travel guides; and Chasing Iraqi Chicken: A Memoir (forthcoming). She writes about culture, travel, food, and lifestyle and has held editorial positions at Saveur, Times of Oman, Phoenix New Times, and Edible San Diego. She now works with authors as a developmental editor and writing coach, produces digital videos, and is developing a documentary series about endangered cuisines. Learn more at