To Do: Fig Season

To Do: Fig Season

These beautiful black mission figs have been in my breakfast cereal all week. They’re one of my favorite late summer treats. I wish I knew of a hidden fig tree where I could pick them instead of paying outrageous prices at the market.

Have you tried them stuffed with goat cheese and baked? Or wrapped in prosciutto with camembert inside? Yum.

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There are 6 comments for this article
  1. Rachel at 4:49 pm

    Had them at Campanile last week (they had just gotten them in!).

    It was an open faced sandwich – a perfect crostini topped with thin sevilla ham and shaved manchego cheese, with slices of the black mission figs on top, drizzled with a minty pesto. Out of this world.

  2. Ellen at 5:46 pm

    Puff pastry in a muffin pan, filled with a dollop of goat's cheese and covered in a pool of fig compote. Bake until caramelized… delightful. My husband and I ate that and wine for dinner last week and it was outstanding.

  3. Anonymous at 8:51 pm

    Odd, in Phoenix, my fig tree finished bearing two weeks ago. I'm going to try ot the baked figs tho. I usually make fig preserves.

  4. Cynthia at 6:51 pm

    I like to saute figs (or maybe it's closer to poaching) in balsamic vinegar. Amazing with some goat cheese and proscuitto on crackers or toasts.