Hey guys it’s Will. Today I’m going to give you 3 delicious fig recipes that will not only taste fantastic but will also give your libido a significant boost. I’m a huge fan of figs, some of my earliest childhood moments are of me eating jars of preserved figs my Grand Mother would bring back from Louisiana. I hope you enjoy these 3 quick fig recipes and their added benefits!
1. Fig and Goat Cheese Pizza with Arugula
Ingredients
2 tablespoons plus 1 teaspoon olive oil, divided
1 tablespoon minced shallot
1 cup dried figs, stemmed, quartered
1/2 cup Marsala
1 tablespoon minced fresh rosemary
1 teaspoon kosher salt plus more
Freshly ground black pepper
1 1/2 cups all-purpose flour plus more
1 1/2 cups bread flour
8 ounces of fresh goat cheese
2 cups arugula
1 pear, cored, thinly sliced
Recipe Preparation
Heat 1/2 Tbsp. oil in a small saucepan over medium heat. Add shallot; stir until soft, about 5 minutes. Add figs, Marsala, and rosemary. Increase heat. Bring to a boil. Add 1 cup of water. Reduce heat to medium-low; simmer, stirring often and adding water by tablespoonfuls if too thick until figs are soft and jam measures 1 1/4 cups, about 20 minutes. Season with salt and pepper.
Pulse 1 1/2 cups all-purpose flour, bread flour, 1 1/2 Tbsp. oil, 1 tsp. salt, and 1 cup water in a food processor until dough forms. Divide into 4 pieces. Wrap each in plastic and let rest until soft, 2–3 hours.
Preheat your oven to 450°. Roll out each dough piece on a floured surface to a very thin 10″ round. Cover with a kitchen towel.
Place 1 dough round on each of 2 baking sheets. Bake for 3–4 minutes to partially cook. Repeat with remaining dough.
Spread 3–4 Tbsp. fig jam over each crust; scatter 2 oz. goat cheese over each. Bake in batches until crust is crisp, 4–5 minutes.
Toss arugula, pear, and remaining 1 tsp. oil in a large bowl; season with salt and pepper. Top pizzas with salad and enjoy this fantastic fig recipe.
2. Yogurt with Fresh Figs, Pine Nuts, and Honey
Ingredients
3 tablespoons pine nuts
¼ cup honey
½ teaspoon rose water or orange-flower water
3 cups plain Greek yogurt
16 fresh figs, halved
Recipe Preparation
Toast pine nuts in a dry small skillet over medium-low heat, tossing often, until golden brown, about 4 minutes. Immediately transfer to a plate.
Heat honey and rose water in a small saucepan over medium heat, stirring occasionally, until very runny, about 1 minute (do not let boil); let cool.
Serve yogurt and figs drizzled with the warm honey mixture and topped with pine nuts. This is without a doubt my favorite fig recipe.
3. Fig Caprese Salad
Ingredients
8 ounces buffalo mozzarella or fresh mozzarella
8 ounces ripe fresh figs, cut into quarters
Torn basil leaves (for serving)
Coarsely ground black pepper
Flaky sea salt
Olive oil (for drizzling)
Recipe Preparation
Tear the mozzarella into medium pieces and arrange it on a platter. Tuck figs around cheese and scatter basil over top. Season with