Cheese And Fig: Perfect Pairing For A Sweet Treat

Figs and cheese are a delightful combination, offering a range of flavour profiles to experiment with. The type of cheese that goes best with figs depends on the variety of fig used. Fresh figs, with their subtle acidity and sweetness, pair well with creamy cheeses like brie and camembert, as well as soft cheeses like goat cheese and ricotta. For dried figs, stronger cheeses such as blue cheese, gorgonzola, and goat cheese are recommended to stand up to the full-bodied taste of the dried fruit. Fig jam, with its caramel notes, is a versatile companion to a range of cheeses, from creamy burrata and mozzarella to sharp parmesan and feta. The versatility of figs and their ability to complement both mild and sharp cheeses make them a delightful addition to any cheese board or culinary creation.

Fresh figs with ricotta on toast

To make this dish, start by toasting a slice of bread. You can use any type of bread you like, but crusty whole-grain bread or sourdough bread are popular choices. While the bread is toasting, prepare the ricotta cheese. For a more indulgent option, make whipped ricotta by adding ricotta, olive oil, heavy cream, salt, and pepper to a bowl and whisking until it reaches a light and creamy texture.

Once the bread is toasted, spread the ricotta cheese onto the slice. You can use part-skim ricotta or whole milk ricotta, depending on your preference. Then, add the fresh figs. Slice the figs or tear them into smaller pieces and place them on top of the ricotta. Drizzle with honey and finish with a sprinkle of flaky sea salt. If you want to add some crunch to the dish, you can also add sliced almonds or arugula.

For an extra special touch, you can drizzle the dish with balsamic vinegar. Choose a thick and sticky variety of aged balsamic vinegar to complement the sweetness of the figs. This dish is best served fresh, but if you have any leftover whipped ricotta, you can store it in an airtight container in the fridge for up to a week.

This recipe is a great way to enjoy the unique flavor and texture of fresh figs. It is also versatile, as you can easily customize it with different types of bread, cheese, and toppings to suit your taste preferences. So, get creative and enjoy the delicious combination of fresh figs with ricotta on toast!

Dried figs with blue cheese

Dried figs and blue cheese are a classic combination. The sweetness of the figs is a perfect match for the sharp pungency of the blue cheese. A softer, creamier blue cheese like gorgonzola dolce is a popular choice, but any blue cheese will work. Stronger, crumbly varieties also have an interesting effect.

One way to serve dried figs with blue cheese is to stuff the figs with the cheese. First, cut a vertical slit into the side of each fig, then stuff in about half a teaspoon of blue cheese. Larger figs can take more cheese, while smaller figs will hold less. Place a toothpick through the lower half of the fig to hold it together while cooking. Heat a large frying pan over medium-high heat, then spray or brush the figs with a neutral-tasting oil like canola and cook in the pan, turning as needed, until lightly browned on all sides. The cheese will be nicely melted this way, too. Ripe, slightly soft figs are best for this recipe. If your figs are not quite ripe, the heating process will soften them and add a touch of caramelization. You can also add a drizzle of honey or balsamic vinegar, or both, for extra flavor.

Another way to serve dried figs with blue cheese is to make crostini. First, make a balsamic glaze by combining oil and shallots in a non-stick skillet over medium heat and sautéing until the shallots are coated and beginning to soften. Then, add diced figs and vinegar and sauté for another 2-5 minutes, or until the figs soften and the glaze begins to thicken. Sprinkle blue cheese on each crostini, then top with a spoonful of the fig mixture and a sprig of arugula, and serve immediately.

Fig jam with mozzarella

A popular way to serve this combination is in a grilled sandwich. To make this, you can use fresh mozzarella, thickly sliced, and layer it with prosciutto and fig jam on a soft French or Italian roll. The outside of the sandwich is then lightly buttered and grilled in a panini press or skillet until the bread is crisp and the cheese is melted.

For a vegan option, you can make a cashew mozzarella and layer it with fig jam and peppery arugula (rocket) in crusty bread slices. The sandwich is then grilled in olive oil until golden and crisp.

If you want to avoid the bread, you can simply serve the mozzarella with the fig jam as part of a cheeseboard. You can also add some crunch to the mix by using a slice of baguette as a base and topping it with the mozzarella, fig jam, and slivered almonds.

Figs with prosciutto

Figs and prosciutto is a popular combination. This simple, elegant, and delicious dish is a classic example of Roman cuisine, which focuses on the highest quality, fresh, gorgeous ingredients, modest portions, and simple yet thoughtful presentations.

To make prosciutto-wrapped figs, you will need the following ingredients:

• Fresh figs
• Prosciutto
• Goat cheese
• Honey
• Thyme

The first step is to stuff the figs with tangy goat cheese and drizzle them with honey. You can also add a sprinkle of thyme for a savory, aromatic touch. Wrap each fig half with a slice of prosciutto and secure it with a toothpick if needed. Drizzle with more honey and enjoy!

This dish can be served as an appetizer or a dessert. It is perfect for cocktail parties or casual gatherings. You can also bake the figs at 400°F for 8 to 10 minutes and serve them warm.

Feel free to experiment with different types of cheese, such as blue cheese, parmesan, mozzarella, or ricotta. You can also add a drizzle of balsamic vinegar or a fruity olive oil to enhance the flavours.

Figs with goat cheese

Figs and goat cheese is a classic combination for good reason. The sweetness of the fig is balanced by the creaminess and saltiness of the goat cheese.

Goat cheese, also known as chèvre, is a mild and rich cheese that pairs wonderfully with the natural sweetness of figs. When using fresh figs, try grilling them and topping them with a slice of goat cheese and a drizzle of honey for a simple yet stunning dessert. For a more substantial dish, place a slice of crispy pancetta or prosciutto on a bed of arugula, top it with a fresh fig and a drizzle of balsamic reduction, and finish it off with a generous helping of crumbled goat cheese.

If you prefer dried figs, try stuffing them with goat cheese and a walnut, then drizzling them with aged balsamic vinegar. You can also create a cheese board with dried figs, a soft goat cheese, and a plain cracker. The sweetness of the fig and the creaminess of the goat cheese will complement each other perfectly, while the cracker provides a crunchy texture.

When creating a cheese and fruit platter, it is important to allow the cheeses to come to room temperature for full flavour—about one to three hours. Start with the mildest or sweetest cheese and end with the strongest-flavoured cheese. For wine pairings, white wines are generally easier to pair with figs and goat cheese, as they lack tannins and make better cheese and fruit companions. However, a bold, intense blue cheese may pair well with a red wine like Zinfandel.

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