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Oct 26, 2006 07:59 PM

Adriatic Fig Spread (from Whole Foods)

Has anyone tried this product? It comes in a little jar with an orange label on the lid.

I got addicted to it last year when one of the girls from the company would keep it at work with quality cheeses and snack on that during breaks. She would give it to us and I got hooked.

It's so delicious on like a crispy crostini type or flatbread cracker with a blue cheese or other sharp-ish soft cheese.

Does anyone else like it? I am pretty sure it's now available in most Whole Foods markets.

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  1. I haven't tried this but it sounds great. I get a fig and almond cake from italy that's great with cheese (as is membrillo--quince paste from portugal)...

    1. I eat it all the time and I really like it. But I definitely still prefer using fresh figs and just cutting them up to eat with bread and cheese. But the spread is still good and very convenient.

      1. That stuff sounds awesome.

        Any other suggestions for using fresh figs? Our fruit market sells gorgeous figs, but only in a quart basket. I don't know what to do with that many.

        2 Replies
        1. re: mamaciita

          I love figs, so I'm always using them. Here are a couple of my favorite fig recipes...

          Just cut them in half and toss them into a spinach salad with some pepper, gorgonzola, slivered almonds, and then toss in a light vinagerette.

          Turn on your broiler. Cut the figs in half. Put a little piece of blue cheese in the center of the fig and then wrap a piece of prosciutto around it. Broil for a few minutes (it doesn't take long). Then serve them on a bed of microgreens and splash them with a touch of balsamic vinegar. Heavenly.

          1. re: glutton

            Hi "mamacita",
            Thx for passing on some of your favorite fig recipes.

        2. I just tried a fig, goat cheese, mint and purple onion pizza using the fig spread and it was delicious! I'm sure sliced fresh figs would be kicker!

          2 Replies
            1. re: Sparkina

              Oh it is, Sparkina! I've made that pizza for lunch, breakfast, late night snack dozens of times. The only update I've made since 2006 is a whole wheat crust with fresh chopped mint in the dough instead of using it as a topping. Made a world of difference in keeping the mint flavor without drying it out. Fresh figs or fig jam worked really well. And a drizzle of balsamic and honey just before serving adds another flavor boost.

              I hope you'll give it a try.

          1. Last Thanksgiving, I put out some fig spread with the Brie and crackers (or, as George Bush says, "Brie and cheese") for everyone to nosh while we had some pre-dinner cocktails. There were several skeptics at first, but after tasting the combination, everyone became a fan of fig spread with Brie. It is a really nice combination, IMHO.

            2 Replies
            1. re: Ted in Central NJ

              What a great idea. I love this fig spread. I like it with goat cheese, but haven't had it with brie yet. Might need to have some tonight!

              1. re: Ted in Central NJ

                I first tried this spread at WFs when they had a tasting. They paired it with d' affinois which was also being sold. It's almost brie, but softer and creamier. OMG I was hooked since then.