Click through the slideshow for 8 fantastic fig recipes!
Bourbon and Fig Cocktail
Fig and bourbon is the perfect combination, and the perfect color scheme for sipping and admiring fall foliage …
Credit: Jane Bruce
Pickled Fig Sandwich with Ricotta and Prosciutto
A great sandwich has a fine balance between salty and sweet …
Credit: Jessica Chou
Fig and Cream Cheese Tarts
I'm not much of a baker, but when it comes to figs, there's little else I'd rather do with them then create something sweet …
Credit: Anne Dolce
Roasted Figs with Blue Cheese
When you're fortunate enough to be working with some truly great ingredients at their peak, sometimes the best approach is not to mess around with them too much …
Credit: Will Budiaman
Mortadella and Fig Sandwich with Asiago
Packed with flavor, it’s just like the lunch sandwiches mom used to make you — except all grown up …
Credit: Nina Fomufod
Fig Crostini with Goat Cheese and Prosciutto
Fresh, sweet figs are roasted with balsamic vinegar, wine, and honey to star in a perfectly balanced fig crostini with prosciutto, goat cheese, and arugula …
Credit: Lyndsy Hassett
Fresh Fig and Honey Compote
Of course the kids thought I was making pig compost, not fig compote. That’s okay, more for me!
Credit: Milisa Armstrong
Fresh Fig, Prosciutto, and Goat Cheese Sandwich
The tangy goat cheese, the salty prosciutto, the sweet honey – it all works and makes for one seriously amazing lunch!
Credit: Christie Ellis
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I say "Fig!" and you say "Newton!" Sure, the filling inside the famous cookie might taste like figs for some people, but it's hard to beat the real thing when figs are in season. Juicy, mildly sweet, and slightly nutty, biting down into a fresh fig is a treat for the senses. Come the end of summer, there are few better treats than ripe, fresh figs.
And so, with succulent figs at their peak, it's time once again to start flexing our creative muscles. This week, The Daily Meal's editorial staff has worked hard to bring you some great recipes. Check out, for example, this Fig and Cream Cheese Tarts recipe by our Cook editor, Anne Dolce. It's a snap to make, even if you're not much of a baker, and it's just as comfortable sharing your palate with a bottle of beer as it is with a glass of fine port.
And, once again, we are lucky to have members of our Culinary Content Network join in on the fun. Milisa Armstrong, author of the blog Miss in the Kitchen, created a wonderful Fresh Fig and Honey Compote that's great as a spread for sandwiches or on top of vanilla ice cream.
Also, Christie Ellis, known as the Pepper Lynn, focuses on cooking nutritious, flavorful meals for her family based on what's fresh and in season. Ellis recently published a recipe on her blog for a Fresh Fig, Goat Cheese, and Prosciutto Sandwich that you can't miss out on.
Last, but not least, Lyndsy Hassett, author of The Dinnervine, crafted a crostini that's picture perfect. We're willing to bet that you won't be able to eat just one.