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The Black Mission figs have arrived.

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. 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.

    Thanks.

    2 Replies
    1. re: Rella

      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

        Halava stuffed in one would be good too.

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

        1. Pintxo with serrano ham and queso de valdeon

          Clafoutis

          2 Replies
            1. re: escondido123

              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.

          1. 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

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

              1. re: escondido123

                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

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

                  1. re: coll

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

                    1. re: Tom P

                      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. 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!