1. Fresh Figs With Greek Yogurt & Chestnut Honey
Arrange quartered of halved figs next to or atop a scoop of plain Greek yogurt. Drizzle with chestnut honey (or whatever delicious good honey you have). Need some crunch? Scatter almond, walnut, or pistachios pieces around the plate, or serve with cookies or toast.
2. Sliced Fig Halves, Sprinkled With Salt, & Dolloped With Any Tangy Cheese
That’s it! That’s the whole recipe. Thank us later. (We especially love this with black mission figs.)
3. Quartered Figs in a Salad
Add fresh figs to any salad. Just rinse in water and pat with a soft kitchen cloth until dry. The skin of figs is totally edible and can be left on. Bonus points if it’s a warm salad. (And psst: If raw figs aren’t your thing, they can be baked or cooked under the broiler until caramelized.)
4. Honey Caramelized Figs With Goat Cheese (Or Labneh)
Halve 3 or 4 figs per person. Heat a wide skillet over high heat and add enough honey to melt into a thin coating on the pan. Sprinkle the honey with a tiny pinch or two of salt and add the figs cut side-down, close together but in one layer. Cook until the honey bubbles and starts to caramelize, shaking the pan to slide the figs around. When the cut sides of the figs look brown and caramelized, remove the pan from the heat and flip the figs to coat them with glaze.
Divide the figs among serving plates and return the pan to the stove. Deglaze the pan with enough sherry, Madeira, or red wine to make a syrupy but not too thick sauce. Taste and add a squeeze of lemon to taste. Drizzle the sauce over the figs. Add a slice of fresh goat cheese or some labneh to each plate and grind a little pepper on top. Nothing more is needed, but you could serve with grilled sourdough or toasted walnut bread.