credit: photo by Auguste A on Unsplash

Since ancient times, from the Egyptians to the ancient Greeks, figs have been considered “the fruit of the gods,” a kind of earthly ambrosia that we, mere mortals, can indulge in. Some storytellers even claim that figs have aphrodisiac effects, serving as a sweet instrument of seduction. For me—and as I’ve noticed, for many other fig lovers—figs are simply a delicious autumn delight. So, I thought I’d share 10 simple ideas for enjoying fresh figs. Why? Because while dried figs can be easily found in almost any store year-round, they simply don’t compare to fresh figs, which are nothing short of divine!

Bonus: For these 10 simple ideas with fresh figs, you don’t need to spend much time in the kitchen! You’ll see that in most cases, the biggest effort is... just going shopping. So, here’s how you can enjoy fresh figs with minimal preparation:

1. On a cheese platter, alongside pecans or roasted pistachios (don’t forget the wine!);

2. With goat cheese and honey—if you can, and you enjoy strong flavors, choose an aged cheese and a fragrant honey infused with truffles or lavender;

3. On skewers, paired with mozzarella balls and mint leaves (present them as brochettes, like in French, and you’ll see they’ll instantly get more appreciation compared to plain skewers 🙂);

4. On bruschetta (a slice of toasted bread rubbed with a clove of garlic) with prosciutto and mint;

5. On bruschetta with gorgonzola or roquefort, placed in the oven for a few minutes until the cheese melts; enrich the dish with rosemary leaves for an unbeatable flavor!

6. In a mixed green salad with blue cheese and walnuts—dress the salad with your favorite oil and, of course, a few drops of balsamic vinegar, preferably fig-infused;

7. Quartered and filled with a creamy cheese (for example, mascarpone);

8. With foie gras and pink peppercorns;

9. After soaking in a quality cognac, coated in chocolate sauce, topped with mint leaves, and served in a martini glass;

10. With slices of halloumi cheese, grilled in a pan, complemented by a few pomegranate seeds or grapes, and served on a bed of mixed green salad leaves.