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The Black Mission figs have arrived.

escondido123 Jun 23, 2012 10:01 AM

My husband came home with a box of them yesterday and I've already had a couple plain. Tonight I'm planning to halve them, put into a shallow casserole dish and top with Roquefort, cubed Proscuitto and some chopped walnuts then broil until brown and bubbly. What's your favorite way to use figs?

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  1. r
    Rella RE: escondido123 Jun 23, 2012 10:13 AM

    I haven't had any black mission figs for many a year; but I just noticed yesterday that I have two bags of them that I was going to use for something. However, that does not respond to your query.

    But, I am wondering how one first cleans the fresh black mission figs.


    2 Replies
    1. re: Rella
      escondido123 RE: Rella Jun 23, 2012 10:20 AM

      Aside from giving them a rinse and cutting off the stem I don't do any cleaning at all; the whole thing is edible. (I find the green figs have a thick skin which can be a little overwhelming.)

      1. re: Rella
        scubadoo97 RE: Rella Feb 21, 2013 07:01 PM

        Halava stuffed in one would be good too.

      2. r
        Rella RE: escondido123 Jun 23, 2012 11:15 AM

        I might dip a fig into tahini the way I would dip a madjool date into tahini.

        1. Melanie Wong RE: escondido123 Jun 24, 2012 01:19 AM

          Pintxo with serrano ham and queso de valdeon


          2 Replies
          1. re: Melanie Wong
            escondido123 RE: Melanie Wong Jun 24, 2012 08:27 AM

            What is pintxo?

            1. re: escondido123
              Melanie Wong RE: escondido123 Jun 24, 2012 12:23 PM

              Pintxo is a Basque-style tapa served on a skewer. I like them because I get tired of canapes served on bread that add up to too much bread and often bread of a quality that I would otherwise not be interested in eating.

          2. coll RE: escondido123 Jun 24, 2012 04:39 AM

            At first, I stick a dot of cheese inside (gorgonzola, feta, jarlsberg, doesn't matter), wrap in a piece of proscuitto and grill til the meat crisps. Then serve drizzled with balsamic and black pepper. When I get tired of that, I make fig tapenade which I can freeze if I end up with too much.

            5 Replies
            1. re: coll
              escondido123 RE: coll Jun 24, 2012 08:28 AM

              Never heard of fig tapenade. How do you make it?

              1. re: escondido123
                coll RE: escondido123 Jun 24, 2012 09:14 AM

                I probably got this recipe here, although I've embellished it over time:

                FIG TAPENADE

                1.5 cups fresh figs (and a couple of plums too if you can get locally, that really makes it)

                1/4 cup dried apricots

                toasted pignolia, to taste

                1/2 cup pitted Kalamata olives

                Tbsp each: Balsamic vinegar, lemon juice

                a dab of dijon

                2 Tbsp olive oil

                Tbsp capers, maybe some anchovy too?

                1.5 Tbsp fresh thyme

                garlic (I just use a sprinkle of dried myself) and some salt and pepper

                Mix in food processor. Serve on toast points, preferably with some crumbled cheese beneath. Freezes very well.

                1. re: coll
                  biondanonima RE: coll Jun 25, 2012 01:59 PM

                  This sounds marvelous - I'm buying figs the next time I go to the store!

                  1. re: coll
                    Tom P RE: coll Feb 19, 2013 05:38 PM

                    Wow, this sounds great! Can't wait to try it.

                    1. re: Tom P
                      coll RE: Tom P Feb 20, 2013 05:13 AM

                      Me too, I'm ready to make another batch right around now. My freezer stash is long gone. I saw this thread and said to myself, figs already? Then saw it was from last summer, guess I'll have to wait a bit longer. I have a little fig tree, but so far no figs, maybe this year........

              2. h
                HillJ RE: escondido123 Jun 24, 2012 05:06 AM

                Happy, happy, joy, joy!
                Caramelized in a pan with a bit of sweet butter, brandy and finish with chunks of blue cheese or ashed goat cheese over dry toast points.

                so good!

                1. mamachef RE: escondido123 Jun 24, 2012 11:38 AM

                  Eaten as-is, warm from the tree, honeyed earth flavors speckled with light....so delicious, so..sexy.

                  1 Reply
                  1. re: mamachef
                    Isolda RE: mamachef Jun 24, 2012 01:19 PM


                  2. ipsedixit RE: escondido123 Jun 24, 2012 12:38 PM

                    Lots of good ideas here: http://californiafigs.com/recipes.php

                    1. i
                      Isolda RE: escondido123 Jun 24, 2012 01:18 PM

                      Figs rarely last long enough in this house to become ingredients. They're just food, and a perfect food at that. But when I save enough to cook with, I usually put them on a pizza with caramelized onions and goat cheese. You can also use dried mission figs for this.

                      1. Blythe spirit RE: escondido123 Jun 24, 2012 06:46 PM

                        I love to make a simple salad. Just put baby arugula in a bowl, add a teaspoon of maille mustard, olive oil and vinegar - toss till mixed - then add the cut up figs. Prosciutto on the side if the mood strikes.

                        1. s
                          sweetpotater RE: escondido123 Jun 24, 2012 10:02 PM

                          Halve, top with goat cheese, honey, and black pepper.

                          1. v
                            valleyfig RE: escondido123 Feb 19, 2013 04:27 PM

                            For a delicious dessert, stuff them with ganache chocolate! Or for appetizers, you can stuff with bleu or brie cheese! Wrap them in bacon too! :-)

                            1. e
                              escondido123 RE: escondido123 Feb 19, 2013 09:25 PM

                              Saw the listing and for a split second was excited that figs were around...then realized it was my posting from early summer a year ago....would love a fresh fig right now.

                              7 Replies
                              1. re: escondido123
                                coll RE: escondido123 Feb 20, 2013 05:17 AM

                                Glad to know it's not just me, we can only get them here in NY for about a month in late summer. I do have a teenaged fig tree in a pot but not sure it will ever produce.

                                I know my sister in San Diego has a Garden of Eden in her back yard, and has sent me Meyer lemons and avocados for Christmas, don't think she has any figs though. Hmmm, maybe I'll send her a little fig tree next Christmas and see what happens.......

                                1. re: coll
                                  Violatp RE: coll Feb 21, 2013 01:01 PM

                                  Second. I got all excited before I remembered it's February. And I'm in Chicago. Blurgh.

                                  I've tucked a dab of goat or blue cheese inside and wrapped in thin bacon, then broiled.

                                  But I saw an Anne Burrell (sp?) recipe where, in addition to a bit of cheese, she added a drop of balsamic and a sprinkle of chili flakes. Then I think she used prosciutto to wrap. That is SO on my list for the summer.

                                  1. re: Violatp
                                    coll RE: Violatp Feb 21, 2013 01:08 PM

                                    I usually put some parmesan and black pepper on top of the proscuitto before cooking, then sprinkle with balsamic when serving. It is just as well the figs are not available in the winter, because this is SO much better cooked on the grill in the summer. Just sort of bleh to me in the oven, not that it's inedible!

                                    1. re: coll
                                      Violatp RE: coll Feb 21, 2013 01:40 PM

                                      My friends in Oakland bought a house with a giant black mission fig tree in the backyard. I got the very last one in December when I visited!

                                      I've never had them on the grill. Gas or charcoal?

                                      1. re: Violatp
                                        coll RE: Violatp Feb 21, 2013 01:57 PM

                                        I have charcoal but never used for figs. They come out very nice but not too burnt on the Weber propane.

                                        1. re: coll
                                          Violatp RE: coll Feb 21, 2013 02:11 PM

                                          Mmmm. I can't wait.

                                          1. re: Violatp
                                            coll RE: Violatp Feb 21, 2013 04:07 PM

                                            Me too, this is crazy thinking about figs in the dead of winter! It's definitely an obsession.

                              2. t
                                timwaltham RE: escondido123 Feb 21, 2013 05:03 PM

                                mix up a bit of honey with rose water, then pour over the fresh figs

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