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Fig Galette with Mascarpone Cheese

When we made our first fig galette and took our iPhone image quickly, we clearly underestimated the LOVE our followers have for fig recipes… so quickly posted the recipe and our lovely iPhone image. 

 

Enjoy 🙂 

 

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Fig Galette with Mascarpone Cheese

Fig Galette

Don’t have time for a pie but want to use baked for dessert?! Then a galette is the thing to make: fast, beautiful presentation, and just the right amount of sweetness!

Ingredients

Dough

  • 2 1/2 cup all-purpose flour
  • 1 tsp granulated sugar
  • 1 teaspoon salt
  • 2 sticks unsalted butter
  • 1/4 cup ice water

Filling

  • 4 oz mascarpone cheese
  • 2 tbsp honey, plus more for serving
  • 6-7 Joe’s Premium Black Mission figs about 1/2 pound, Washed & sliced
  • 1 large egg
  • 2 teaspoons demerara sugar

Instructions

Make the dough:

  1. Mix 2 1/2 cups all-purpose flour and 1 teaspoon each salt and sugar in a medium-size bowl. Cut 2 sticks chilled unsalted butter into pieces. With a pastry blender, cut in butter, working until mixture resembles coarse meal. You may pulse in food processor if you have one.
  2. Add 4 tablespoons ice water; work with hands until dough comes together. If dough is still crumbly, add more ice water a tablespoon at a time (up to 4 more tablespoons). Do not overwork.
  3. Divide dough in half, and flatten halves into disks. Wrap disks separately in plastic; refrigerate at least 1 hour or freeze up to one month.
Make the galette:
  1. Preheat the oven to 400°F.
  2. Roll the dough into a 10-inch disk about 1/4-inch thick on a sheet of parchment paper.
  3. In a small bowl, mix together the mascarpone cheese and 2 tablespoons of honey. Spread in the center of the dough, leaving a 2-inch perimeter. Arrange the figs on top of the cheese, then fold the edge of the dough up on the figs, pleating as you make your way around the galette.
  4. Whisk egg and lightly brush the wrapped dough with the egg wash, and sprinkle the dough with demerara sugar. Transfer the galette with the parchment paper onto a heavy baking sheet.
  5. Bake in the oven for about 30 minutes, or until the crust is golden brown. Remove from oven and drizzle with the honey. Let it sit for about 5 minutes before slicing. Enjoy warm or room temperature and if you’d like add a scoop of ice cream. 😉 Mangia!

Notes

  • Dough makes enough for two galettes and it’s our favorite pie dough recipe. Feel free to use your favorite dough recipe too. https://www.marthastewart.com/336991/easy-pie-crust
  • Dough can be made in advance, three days in fridge & month in freezer.

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Fig Butter with Goat Cheese Appetizer

What a better way to celebrate a dinner party than with Fig Butter! It’s so easy and elevates any charcuterie board or appetizer spread. But let’s not just limit this fig butter to appetizer, you can definitely spread some on your morning toast or PB&J (peanut butter and jam) sandwiches. If you’re looking for more fig jam/ butter recipes check out these  

Fig Butter

Oh my word… Honey, Pistachos, Goats Cheese, & Figs 

Goat Cheese & Fig Butter

Time to dig in and let the crowds enjoy

Fig Butter

 

This fig Butter Recipe is adapted from Deeply Rooted Kitchen via Post

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Fig Butter with Goat Cheese Appetizer

Fig Butter with Goat Cheese

This recipe is the perfect appetizers for the cheese lovers! Goat cheese pairs perfectly with this fig butter and is a combo anyone will love!

  • Prep Time: 10
  • Cook Time: 30
  • Total Time: 40 minutes

Ingredients

-Fig Butter

  • 1lb Fresh Black Mission Joe’s Premium Figs
  • 1 cup water or apple juice
  • 1/4 tbs balsamic vinegar
  • 1/4 tbs lemon juice
  • 1/4 tbs vanilla extract
  • 1/4 tsp ground cinnamon

-1 log fresh goat cheese (depends on crowd size)

-Roasted shelled pistachios

– Honey drizzling

– Crackers  or fresh bread

Instructions

Fig Butter

  1. Wash, desteam, and slice figs in half.
  2. Bring figs, balsamic, lemon, vanilla, and cinnamon to a simmer in a medium pot. Cook, stirring occasionally over low heat, for 20 minutes for until figs are very soft.
  3. Let cool completely and puree mixture in a food processor until smooth.  Adding more water to desired consistency.
  4.  Pour into a glass jar.

Assemble Appetizer

On a small plate, place goat cheese & top with fig butter, drizzle honey & sprinkle pistachios over. Server with crackers or bread! – mangia

Notes

  • Make the fig butter ahead, store fig butter in fridge for up to two weeks or in freezer for up to six months.

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Black Mission Fig Balsamic Vinegar

We are obsessed with balsamic vinegar and when figs are add, it’s like heaven in jar. We recommend using this fig balsamic for drizzling over: 

  • Green salads (with radicchio of course) 
  • Summer caprese salads 
  • Grilled Chicken

This recipe is so simple and easy but does require figs to be simmered. We prefer to cook our fig balsamic to bring out the fig flavors in the balsamic. If you don’t have time or don’t want dishes to clean, try this fig vinaigrette with fresh figs. 

Black Mission Fig Balsamic Vinegar

simmered for 15 minutes 🙂 

Black Mission Fig Balsamic Vinegar

Now that’s just heavenly… 

Black Mission Fig Balsamic Vinegar

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Black Mission Fig Balsamic Vinegar

Black Mission Fig Balsamic Vinegar

We are constantly finding ways to use all our figs when they come in season. We like to use this fig vinegar to top green salad to extend the feeling of summer.

  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes

Ingredients

Large Batch

  • 1 quart balsamic vinegar
  • 1-2 pounds of fresh black mission Joe’s Premium figs
  • 1/2 cup granulated sugar
  • 1 tbs vanilla extract

Small Batch (fit in mason jar)

  • 1 cup balsamic vinegar
  • 1 cup of fresh black mission Joe’s Premium figs
  • 1/2 cup granulated sugar
  • 1 tsp vanilla extract

Instructions

  1. Wash, desteam, and slice figs in half.
  2. Bring figs, vinegar, and sugar to a simmer in a large saucepan. Cook, stirring occasionally over low heat, for 10 minutes- 20 minutes.
  3. Let cool completely and puree mixture in a food processor until smooth. You may need to break up the large batch in a few food processor batches.
  4.  Pour vinegar into a resealable glass bottle or jar.

Notes

  • Opt or reduce granulated sugar if figs are overripe
  • The longer you simmer the figs the thicker the liquid becomes. Ours turned out more like a more like reduction… yummy
  • We used our food processor to blend up with small batch. you may use vitamix blender if there is enough liquid to blend up.
  • Vinegar can be refrigerated for up to 1 month

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Black Mission Fig Crisp

Let’s get figgy wit’ it because when figs are in, they are in! This fig crisp makes summer even sweeter! The figs texture becomes jammy when baked and this recipes is the perfect amount of sweetness (you can even add a scoop of ice cream if you’re feeling it).  

 

Why we love fig season

  1. When figs are in season (August/ September) most of your typical summer fruits are winding down like stone fruit & berries
  2. The most flavorful figs are figs harvested in season 
  3. Figs bring out emotions and bring back some great memories. What can we say, we too jump up and down when we spot them at the store 🙂 

We deiced to try out this fig crisp because well crisp are our favorite and a go to recipes! They are quick, make little mess, and so versatile. 

  • Key ingredient: Butter, Sugar (granulated and brown), and flour
  • Variable ingredients: fruit for filling (fresh, frozen, or canned,) and nuts for topping 

We may need to take a break and make this again… 🙂 

ps if you like this recipe try out this fig ricotta cake. it’s amazing! 

Recipe adapted from Sunset Mag recipe   

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Black Mission Fig Crisp

When black mission figs are in season it’s time to celebrate with a delicious fig crisp perfect for any late summer gathering.

  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 8

Ingredients

Filling 
  •  cup granulated sugar
  •  1 tbsp each cornstarch
  •  1 tsp eah lemon zest
  • 1 tsp vanilla extract
  •  3 tbsp lemon juice
  •  ½ tsp cinnamon
  •  2 ½ lbs Joe’s Black Mission figs, stems removed, halved lengthwise
Crumble 
  •   cup each flour
  •  cup light brown sugar
  •  ¼ tsp kosher salt
  •  ½ tsp each vanilla extract
  • 1/2 tsp lemon zest
  •   cup chopped walnuts
  • 1 stick cold salted butter, chopped

Instructions

  1. Preheat oven to 350°.
  2. Make filling: In a large bowl, combine granulated sugar, and cornstarch. Stir in remaining ingredients except for figs. Gently stir in figs and let stand 15 to 20 minutes.
  3. Make streusel: In a large bowl, combine flour, brown sugar, and salt. Stir in vanilla, lemon zest, and walnuts. With a pastry cutter or knit & fork cut butter into flour mixture until butter is completely blended and coarse lumps form.
  4. Transfer to 9×13 inch baking dish (oven safe) and evenly cover crumble over filling.
  5. Bake until filling is bubbling and crisp is deep golden in center, 30 minutes. Let cool on a rack at least 25 minutes.

Keywords: Fig Crisp

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Radicchio, Fig, Arugula Salad with Goat Cheese & Pine Nuts

Hello All,

When it’s fig season, we eat figs all the TIME! Adding figs in my salad has become my new favorite treat and this salad is a match made in heaven. Peppery arugula, bitter radicchio, sweet figs, and creamy goat cheese pair so well together!

Radicchio, Fig, Arugula Salad with Goat Cheese & Pine Nuts

Ingredients

  • 2 tablespoons olive oil
  • 2 tablespoons balsamic vinegar
  • Coarse salt and ground pepper
  • 3 cups baby arugula
  • 1 head radicchio, halved, cored, and cut into 1 1/2-inch-wide strips
  • 1/2 pound ripe fresh figs (about 8), stemmed and quartered
  • 2 oz Goat cheese, crumbled
  • 1/4 cup pine nuts, toasted

Directions

  1. In a small bowl, whisk together oil and vinegar; season with salt and pepper.
  2. In a large serving bowl combine the arugula, radicchio, figs, goat cheese, and pine nuts.
  3. 10 minutes before serving, add the dressing, toss to coat salad and serve.

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Chocolate Covered Figs

I’ve been craving dark chocolate lately and thought why not try dipping some figs in chocolate to make it healthy. Dipping them was so easy and fun since I was able to get creative. I cut them in half to expose the beautiful red colors inside the fig and sprinkled them with coconut flakes for extra color and texture. They can even be cooled standing up or laying down for a different look. This is a perfect kitchen project to do with to do with kids or even a girl’s night in with a glass of red wine. After all, we could all use more chocolate in our lives.

Optional items to incorporate:

  • Coconut flakes
  • Shaved or chopped almonds, walnuts, pistachio,
  • Sea salt
  • White Chocolate
  • Mini Chocolate chips

For this recipe, I used Ghirardelli dark chocolate melting wafers but if you don’t have melting wafers or baking chips there are plenty of options. I’ve read a few different recipes using dark chocolate bar and little coconut oil. Here is one

Dark Chocolate Covered Figs
Ingredients
• 1 cups (1/2 lb) Joe’s Premium  fresh black mission figs
• 10 oz dark chocolate melting wafers or baking chips
(white chocolate is good too)
• Almond or any nuts (optional)
• Unsweetened coconut (optional)

Directions:
1. Gently rinse figs and let dry on paper towel. The figs must completely dry before dipping. Line a cookie sheet with parchment paper.
2. Melt chocolate as directed on packaging.
3. When chocolate is melted and figs are dry, dip the lower half of the figs in chocolate. Allow excess to drip back into the bowl. While the chocolate is still soft, dip in additional topping like almonds or coconut. Place on parchment paper lined cookie sheet.

Chocolate covered figs are fun so get creative with how you dip them. Try cutting some in half, let some cool standing up and some laying on their side. Even try a little design by drizzling a zig zag line of chocolate over the initial coat.

4. Refrigerate uncovered about 30 minutes or until chocolate hardens and is ready to serve. Keep stored in refrigerator so chocolate will not melt. Chocolate covered figs should be good for up to 48 hours.

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Fig Ricotta Cake

Have you ever tried a ricotta cake?  Well, let me tell you it’s amazing!!! It is like the light-weight and guiltless cheesecake. It’s creamy, fresh, light, and slightly sweet; perfect for those weeknight desserts or breakfasts (if you roll like that)! The best part is you can use any fresh or frozen fruit you have on hand.  August is the month for fresh California black mission figs, so we have incorporated that into our ricotta cake.  This cake is guaranteed to be a crowd pleaser.

Fig Ricotta Cake

Now, I cut my figs in quarters (half lengthwise and then again cut half lengthwise). I felt this cut was beautiful to top off the cake, but feel free to channel your inner creativity and cut your fresh black mission figs any way you like!

Fresh Fig Ricotta Cake

Ingredients

  • Nonstick vegetable oil spray
  • 1 ½ cups all-purpose flour
  • 1 cup sugar
  • 2 teaspoons baking powder
  • 3/4 teaspoon salt
  • 3 large eggs
  • 1 ½ cups ricotta
  • 1/2 teaspoon vanilla extract
  • 1/2 cup (1 stick) unsalted butter, melted
  • 2 cups (1 lb) Joe’s Premium black mission figs, quartered

Directions:

  1. Preheat oven to 350°. Line a 9″-diameter cake pan with parchment paper and lightly coat with nonstick spray. Whisk flour, sugar, baking powder, and salt in a large bowl.
  2. Whisk eggs, ricotta, and vanilla in a medium bowl until smooth; fold into dry ingredients just until blended. Then fold in butter, followed by 1 cup black mission figs, trying not to crush the figs. Scrape batter into prepared pan and scatter remaining 1 cup black mission figs over top.
  3. Bake cake until golden brown and a tester inserted into the center comes out clean, 50 minutes. Let cool at least 20 minutes before unmolding.

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