I live in Northeast Florida, where summer fruit usually means citrus – but my backyard fig tree has other plans. Every year starting in late June, it explodes with more fruit than I can possibly eat fresh, which is exactly how my obsession with fig recipes (and fig dinner parties) began.
A few years ago, I started hosting an annual party called Figchella – part celebration of the harvest, part excuse to cook an absurd number of fig-themed dishes. This may surprise you because I am widely known as a Door Dash queen. I am not often found in the kitchen, experimenting with new ingredients. I don’t own any high tech culinary gadgets. My dinnerware and linens absolutely do not match, and I definitely don’t have one of those cool KitchenAid mixers or Le Creuset anything (maybe someday). But my fig tree inspired me to experiment with my domestic side when I’m not traveling, and now it’s become a fun part of my life I look forward to every summer.
WATCH: Figchella 2: 2 Fast, 2 Figious Recap
It started with just a few friends and some fig and goat cheese flatbreads. Now it’s a multi-course event complete with fig cocktails, fig mains and desserts where figs take center stage. I spend months nurturing the fig tree and growing herbs and peppers, weeks planning the menu and researching fig recipes. Then with the first fruits, I make a variety of fig jams and syrups (recipes below) to go in some of the Figchella courses, and spend the rest of my time coming up with new ways to let this fruit shine.
Every dish I serve has one thing in common: it starts in my backyard.
Because figs are fragile and don’t last long once picked, they’re perfect for preserving, baking or pairing with bold flavors like goat cheese, honey, prosciutto and herbs. Over the past few years, I’ve tested dozens of creative fig recipes and figured out what works for both casual snacking and elevated dinner party courses. Whether you’re harvesting your own crop or buying fresh figs from the store, these recipes will help you make the most of every last one.
If you’re not sure where to start, I always recommend beginning with a classic: homemade fig jam. Mine is a local legend around here – neighbors and cousins just keep showing up at my front door to see if I’ve got any more jars. It’s sweet, a little tangy and completely addictive spread on sourdough or spooned over grilled meats. Once you’ve made jam, you can work your way through appetizers, main dishes, cocktails and even fig desserts. Below, you’ll find 10 of my favorite fig recipes – straight from the Figchella archives. I’ll add new recipes every year, too, as I try never to repeat a dish twice.
My Other Recipes You Might Like:
Why I Love Cooking with Fresh Figs
Figs are incredibly versatile and take on both sweet and savory flavors beautifully. One minute you’re stirring them into a honey-laced galette, the next you’re roasting them with balsamic vinegar and spooning them over pork tenderloin. Some of my favorite fig dishes come from experimenting with opposites – sharp cheese with soft fruit, salty meat with sticky-sweet glaze, fresh herbs with syrupy jam.
They also connect me to the seasons in a way not much else does. My fig tree doesn’t care about my schedule or my to-do list. It ripens when it’s ready, drops fruit when I wait too long and teaches me to be present. When it’s fig season in Jacksonville, I know I’ll be barefoot in the grass, basket in hand, racing to beat the squirrels to the best ones. Figchella guests get only a few days’ notice that the party is on. I never thought a fig-based dinner party would be the hottest ticket in town, but here we are.
Because figs are so fleeting, I’ve learned to preserve the harvest in as many ways as possible. I make fig jam by the batch and freeze extras for later. I dry sliced figs in a low oven to use in winter baking. I infuse vodka with fresh figs for next year’s cocktails. These simple tricks make the fig season stretch a little longer, even if the fruit itself is only here for a few short weeks.
13 Fig Recipes I’ve Served at Figchella
Fig Essentials
Fig Jam
This fig jam is not only a showstopper at Figchella, where every guest takes home a jar, it’s also one of the easiest recipes on the entire list. All you need are fresh figs, sugar, lemon juice and pectin. That’s it. You can scale the recipe up or down depending on how many figs you’ve got – whether it’s a full harvest basket or just a handful you managed to save from the squirrels.
I use this recipe as my baseline for fig jam, but I usually add strawberries and/or peppers for spice. This year I had plain fig jam, strawberry fig jam and strawberry fig pepper jam, and they all were in equally high demand. So you can’t go wrong.
While this isn’t a canned jam recipe, you can preserve it that way if you want to make it shelf-stable. I usually just keep a few jars in the fridge or freezer to pull out for cheese boards, roast meats or lazy Sunday breakfasts. Once you taste it, you’ll want to put it on everything.
Fig Simple Syrup
If you’ve got a few extra figs and about 15 minutes, you can make this fig simple syrup – a deeply flavorful addition to cocktails, mocktails, iced tea, drizzled over pancakes, as a marinade or in a dressing. It’s one of the easiest ways to stretch fig season just a little longer. With just figs, sugar and water, this recipe comes together quickly and keeps in the fridge for weeks. The result is a rich, subtly fruity syrup that adds a touch of elegance to just about anything you pour it into.
To store your fig simple syrup, let it cool completely after simmering, then strain out the solids using a fine mesh sieve or cheesecloth. Pour the syrup into a clean glass jar or bottle with a tight-fitting lid and store it in the refrigerator. It’ll keep for up to 2 weeks, though you’ll probably use it up before then. For longer storage, you can also freeze it in small portions using an ice cube tray – perfect for tossing into drinks or sauces later on. Give it a quick shake before each use, as some settling is normal.
Fig Cocktails
Fig-a-Licious
This Fig-A-Licious cocktail was the first signature sip of Figchella – light, bubbly, fruity and just a little fancy. I bought a bunch of mismatching crystal classes from the thrift store so it felt like a very Gatsby start to the Figchella tradition.
It’s the kind of drink that tastes like late summer in a glass, thanks to ripe figs, a touch of brown sugar and a bright splash of lemon. The muddled fig mixture becomes a naturally sweet, slightly jammy base that pairs beautifully with crisp, chilled prosecco. It’s easy to make by the glass or for a crowd, and it’s a stunning way to put your backyard fig haul to delicious use. Don’t forget the fig slice garnish for that extra flair.
Ingredients:
- 10 to 12 ripe figs, sliced and stems removed (plus extra for garnish)
- 2 tablespoons brown sugar
- Juice of 1 lemon
- 1 bottle (750 mL) chilled prosecco
- Ice (crushed or cubed)
Note: If your figs are very small, you may need a few more. Make sure they’re soft, ripe and juicy for the best flavor.
Fig Diesel
The Fig Diesel is the dramatic, layered showpiece that kicks off Figchella 2: 2 Fast, 2 Figious with serious flair. Empress 1908 Indigo Gin and housemade fig syrup (see above for recipe) with a spritz of lemon juice and a halved fresh fig speared on a rosemary sprig makes it unmistakably Figchella-worthy. It’s refreshing, a little moody and built to impress.
Ingredients:
- 1 oz housemade fig syrup
- 2 oz Empress 1908 Indigo Gin
- Sparkling water
- Juice of ¼ lemon (a quick squirt)
- Ice – You could also pre-make rosemary ice cubes for a little extra flair!
- Fresh fig halves
- Fresh rosemary sprigs (strip half the stem down and use to spear halved fresh figs)
Instructions:
Start with a clear glass with some ice and add the fig syrup first so it settles at the base. Slowly pour the sparkling water over the back of a spoon to create a distinct middle layer. Top gently with the Empress Indigo Gin to form the final fizzy layer. Add a squeeze of lemon juice just before serving. Garnish with a halved fig speared on a rosemary sprig and serve immediately—ideally while yelling “I live my life a quarter fig at a time.”
Fig Appetizers
Brûléed Gouda and Fig Bites
These brûléed gouda and fig bites are a playful, bite-sized amuse bouche that always gets a reaction – mostly because I get to break out the blowtorch. They’re simple to make but feel fancy, and that little layer of caramelized sugar on top adds just the right amount of crunch to balance the creamy cheese and soft fig. You’ll want to freeze the figs for about 20 minutes first to make them easier to slice cleanly. Then just layer a cube of gouda, sprinkle with a pinch of sugar and torch until golden and bubbling. It’s easy, dramatic and undeniably fun because, well… fire.
Tools and Ingredients:
- Butane kitchen torch
- Fresh figs, sliced (freeze for 20 minutes first)
- Aged gouda, cut into bite-sized cubes
- Granulated sugar for brûlée
- Toothpicks or small skewers for serving
Figgy Flatbreads with Prosciutto + Goat Cheese
This flatbread with fresh figs, arugula, prosciutto and goat cheese is one of those dishes that looks fancy but comes together fast – perfect for a Figchella appetizer or a weeknight dinner when you want something a little special. The sweetness of the figs pairs perfectly with the salty prosciutto and tangy goat cheese, while the peppery arugula keeps everything feeling fresh. A final drizzle of balsamic glaze adds just the right amount of depth and acidity. Serve it as an appetizer cut into slices, or pair it with a salad for a light meal.
Ingredients:
- 1 flatbread or naan (store-bought or homemade)
- 3–4 fresh figs, sliced
- 1 cup arugula
- 2 oz goat cheese, crumbled
- 3–4 slices prosciutto
- Olive oil for brushing
- Balsamic glaze or reduction, for drizzling
Instructions:
Preheat oven to 400°F. Lightly brush the flatbread with olive oil and bake for 5–7 minutes until just crisp. Remove from the oven and top with sliced figs, crumbled goat cheese and torn prosciutto. Return to oven for another 5–7 minutes until warmed through. Top with arugula and a generous drizzle of balsamic glaze before serving. Cut into wedges and serve warm.
Fig Jam + Pimiento Cheese Roasted Peppers
These fig jam and pimiento cheese stuffed jalapeños wrapped in bacon hit every flavor note – sweet, smoky, spicy and creamy. They’re one of my favorite ways to use up a jar of homemade fig jam and are always a crowd-pleaser at Figchella. The heat from the roasted jalapeños balances beautifully with the sweet jam and rich cheese, and the crispy bacon holds it all together like the snack MVP it is. You can customize the filling with different cheeses or swap the peppers based on your heat preference. Bonus: they only take about 20–25 minutes in the oven, making them an easy appetizer that looks and tastes like you tried harder than you did.
Ingredients:
- 8–10 jalapeños, halved lengthwise and seeds removed
- ½ cup pimiento cheese (store-bought or homemade)
- ¼ cup fig jam
- 8–10 slices of thin-cut bacon, halved
- Toothpicks (optional, to secure bacon)
Instructions:
Preheat oven to 400°F. Mix the pimiento cheese and fig jam together, then spoon into each jalapeño half. Wrap each stuffed pepper with a half-slice of bacon and place on a parchment-lined baking sheet. Roast for 20–25 minutes, or until the bacon is crisp and the cheese is bubbling.
Variations:
- Swap pimiento cheese for goat cheese, cream cheese or sharp cheddar – you can’t choose a wrong cheese
- Try sweet mini peppers for less heat or serranos if you like more
- Add a sprinkle of smoked paprika or chopped nuts on top before roasting for extra flavor and texture
These are best served warm but good luck keeping them on the tray long enough to cool. The men just about burned their mouths right of at Figchella 2 when I pulled these out of the oven!
Fig Salads
Burrata + Fig Salad
This fig and burrata salad is the kind of dish that makes people pause mid-bite. It’s fresh, creamy, salty and sweet all at once – an easy yet elegant starter that I could eat every day. The base is a mix of greens (I like spinach or arugula for some bite), topped with torn burrata, juicy quartered figs, candied pecans for crunch and delicate prosciutto rosettes for a salty-smooth contrast. A drizzle of huckleberry balsamic vinegar ties everything together with a tangy, fruity finish. Serve it on a big platter with warm garlic crostini fresh out of the oven and let guests dig in. It’s a feast for the eyes and the palate.
Ingredients:
- Mixed greens (spinach or arugula work well)
- Miscellaneous fresh herbs if you have them. I snagged some basil & mint from the garden and it gave it even more pizzazz.
- Fresh burrata cheese, torn into pieces
- Fresh figs, quartered
- Candied pecans
- Prosciutto, rolled into small rosettes
- Huckleberry balsamic vinegar (I get mine from Olive & Vyne but you can get other fruit-forward balsamics here)
Simple Fig + Parmesan Salad
This bright and simple salad is a refreshing counterpoint to some of the richer fig dishes (and the buratta salad) on the Figchella menu. The mix of crisp greens, juicy figs, salty parmesan and crunchy pecans hits all the right textures, and the lemon dressing ties everything together with a zippy citrus punch. It’s quick to assemble, easy to scale up for a crowd and a great way to show off fresh figs in their purest form – no roasting, glazing or torching required. Serve it as a light starter or alongside heartier mains to keep the balance just right.
Ingredients:
- 5–6 cups mixed greens (like spring mix, spinach or arugula)
- 4–6 fresh figs, quartered
- ⅓ cup shaved or grated parmesan cheese
- ½ cup pecans (candied if you like a little sweetness)
- Juice of 1 lemon
- ¼ cup olive oil
- 1 teaspoon honey
- Salt and freshly cracked black pepper to taste
Instructions:
Whisk lemon juice, olive oil, honey, salt and pepper together to make the dressing. Toss greens lightly with the dressing, then top with figs, parmesan and candied pecans. Serve immediately so the greens stay crisp.
Fig Entrees
Fig-a-Toni, Pasta with Guanciale + Pecorino
The Fig-a-Toni is a savory, salty-sweet pasta dish that always surprises people in the best way. Inspired by classic Roman carbonara-style flavors with a figgy twist, it features crisped guanciale (or pancetta if you can’t find the real thing), jammy figs and a generous snowfall of sharp pecorino. The figs melt slightly into the pasta, creating little bursts of sweetness that balance out the richness of the cheese and pork. It’s an unexpected combo that just works, especially when fig season is in full swing.
Fig, Guanciale + Pecorino Recipe
Ingredients:
- 8 oz pasta (rigatoni, tonnarelli, bucatini or spaghetti work well)
- 4 oz guanciale, diced (or substitute pancetta or thick-cut bacon)
- 6–8 ripe figs, quartered
- ½ cup grated pecorino Romano
- 1 tablespoon olive oil
- Freshly cracked black pepper
- Salt for pasta water
Optional:
- A splash of pasta water to loosen the sauce
- A pinch of red pepper flakes for heat
Fig Smashburgers
The Figchella Smashburger is starts with a juicy, crispy-edged smashburger hot off the griddle, then gets hit with a generous spoonful of fig-strawberry pepper jelly (or straight fig pepper jelly if that’s your vibe). Creamy goat cheese melts right into the burger, balancing the heat and fruitiness, and a swipe of zesty key lime aioli adds brightness. A handful of fresh arugula gives it just the right peppery crunch. It’s the burger of your dreams – I am not kidding – and as far as fig recipes go, it’s worth adding to the top of your list.
Ingredients:
- 1 lb ground beef (80/20 blend for ideal smashing)
- Salt and pepper
- Fig-strawberry pepper jelly or fig pepper jelly
- Goat cheese, softened or crumbled
- Key lime aioli (or mix mayo, key lime juice and zest)
- Fresh arugula
- Pretzel buns, toasted
Optional Add-Ons:
- Pickled red onions
- Crispy bacon
- Extra jelly on the side for dipping
Instructions:
Form beef into loose balls (about 2–3 oz each) and smash onto a hot griddle or cast iron skillet. Season with salt and pepper, cook until crispy on one side, then flip (only once!) and finish cooking. Spread goat cheese on the warm patties, add jelly while still hot, then layer onto buns with key lime aioli and arugula. This is a messy, juicy, delicious burger – extra napkins required.
I served this with a side of “Street Heat Elotes,” a mix of roasted corn and peppers (whatever I had on hand from the garden.) This is the key lime aioli recipe I use.
Fig Desserts
Amaretto Fig Bread Pudding with Vanilla Sauce
This Amaretto fig bread pudding is a cozy, crowd-pleasing dessert that feels decadent but comes together with minimal fuss. It’s rich and custardy, with chunks of fresh figs tucked into every bite and a warm almond flavor from the Amaretto that makes it feel just a little more special. I served it warm at the end of the inaugural Figchella, with a scoop of vanilla ice cream, but it’s just was just as good the next morning with coffee. You can use whatever bread you have on hand – brioche or challah work best for a soft, buttery finish. I found some chocolate chip brioche at Walmart’s bakery that did the trick just right.
Amaretto Fig Bread Pudding Recipe
Cheesecake with Caramelized Figs
This no-bake cheesecake with caramelized figs is one of my go-to desserts because it’s elegant, easy and can be made entirely the night before – leaving more time for harvesting and chopping the fresh figs needed for the day, torching cheese and sipping Fig Diesels.
The cheesecake itself is light and fluffy, layered over a crushed Biscoff cookie crust that gives it a buttery, spiced crunch that tastes like flying across the country (IYKYK). I serve these in dainty little punchbowl cups for a vintage-meets-luxury vibe. The caramelized figs on top bring just enough richness, but one important tip – go easy on the orange zest. A little brings brightness, but too much can completely overpower the delicate creaminess of the cheesecake.
No-Bake Whipped Cheesecake with Caramelized Figs Recipe
Optional Garnishes:
- Extra cookie crumbles
- Whipped cream
- A tiny sprig of mint for color
Hosting Your Own Fig-Inspired Dinner Party
If you’re feeling inspired by Figchella, you don’t need a big backyard or even a fig tree of your own to host your own version – although it’s certainly cheaper to grow your own than to buy bushels at the store – if you can even get them. A fig-themed dinner party can be as simple as a cheese board with fig jam and a fig and arugula salad, or as elaborate as a five-course tasting menu.
Start with what’s in season where you live and build a menu that highlights fresh figs in different forms. Serve a fig cocktail when guests arrive, then wow them with savory fig appetizers, a main dish with fig glaze or compote and a fig-forward dessert. Add candles, music and a few fig branches for decor and you’ve got a dinner party your guests will be talking about for months.
And of course, if you’re making fig jam – make extra. It makes the best hostess gift and is perfect for keeping a little taste of summer around long after the last fig falls from the tree.
Final Thoughts on Cooking with Figs
Fig season is short but sweet and I look forward to it all year. There’s something so satisfying about using what grows just a few steps from my kitchen and turning it into something memorable for the people I love. From the first warm fig plucked off the tree to the last jam-smeared cracker at Figchella, these fig recipes represent more than just what’s on the plate. They’re a celebration of timing, place and connection.
Whether you’re working with a tree of your own or a few pints from the farmer’s market, I hope these fig recipes inspire you to get creative. Try something new. Make a mess. Host your own version of Figchella with figs or whatever you’ve got in your yard. Just don’t let fig season pass you by without tasting what this little fruit can do.
Stay tuned for Figchella 3, coming June 2026.
