Fig season is near its tail end, but if you see more around, I recommend making fig jam. It looks a lot like strawberry jam, but has such a different flavor. Figs are almost musky. I made this recipe that I found online. (I halved it as I didn’t have that many figs.) The jam is good, although I feel like it could use a little something. Too bad I didn’t have my copy of D.I.Y. Delicious when I made it (I know, I know, I’ll stop talking about it eventually) because Vanessa’s recipe includes a touch of rosemary and lemon zest that I think would have been just what it needed. Next time!
Another great fig venue is the appetizer. These little toasts are good for entertaining. The fig pairs well with teleme cheese. Pictured here are sliced baguette toasts with caramelized onion, a touch of kosher salt, a leaf or two of arugula, fig and teleme cheese. Or, forego the onion and substitute it with a little slice of prosciutto.
Another fig favorite of mine: spinach salad with figs, toasted pecans, homemade croutons and toasted pecans.
