Best 9 Fig Spread Recipes

FIG AND ONION SPREAD

Steps:

• Heat olive oil in a saucepan over medium heat; stir onion in the hot oil. Reduce heat to medium-low, cover saucepan, and cook, stirring occasionally, until onion is softened and caramel-colored, 20 to 25 minutes.
• Stir figs into onion; cook and stir until figs begin to lose their shape and have softened into onion, 10 to 15 minutes. Pour balsamic vinegar into fig-onion mixture; cook until all the liquid has evaporated, 5 to 10 minutes. Stir sugar, 1 tablespoon at a time, into fig-onion mixture until desired sweetness is reached. Serve warm or chilled.

VERY YUMMY FIG JAM AND CREAM CHEESE SPREAD OR SALAD DRESSING

Steps:

• Mix cream cheese and jam together and refrigerate for at least two hours.
• Sprinkle nuts on top.
• Serve as a spread/dip with sliced pears, apples, assorted crackers.
• FOR SALAD:.
• mix in the mayonnaise and drizzle over a bed of mixed lettuces, onion and sliced fruit and garnish with dried figs.

THYME AND FIG GOAT CHEESE SPREAD

Steps:

• In a small bowl, beat cheese, sour cream, honey and thyme until smooth; stir in figs and almonds. Sprinkle with additional thyme if desired. Refrigerate until serving. Serve with crackers, baguette slices or vegetables.

FIG-ROSEMARY SPREAD

Steps:

• In a food processor, combine goat cheese, milk, rosemary, and vinegar; process until very smooth.
• Add figs, and season with coarse salt and ground pepper; pulse once or twice just to incorporate.

FIG SPREAD

Steps:

• In a med saucepan, combine figs with sugar and 1 1/2 cups water; bring to a boil.
• Reduce heat; simmer, covered, until most of the liquid has evaporated and figs are easily pierced with the tip of a sharp paring knife, about 20 minutes.
• Transfer mixture to a food processor; add lemon juice.
• Puree until smooth (add up to 1/4 cup additional water, if needed, to thin to desired consistency).
• Store in refrigerator for up to 1 month.

CROSTINI WITH FIG SPREAD & BUBBLED BRIE

Steps:

• Combine figs, wine, honey and lemon slices in medium suacepan.
• Bring to boil, then reduce heat and cook, covered over low heat for about 30 minutes.
• Let cool, remove lemon slices, then puree in blender.
• Brush baguette slices with olive oil, and place oil side down on large baking sheet.
• Spread about 1/2 tbsp fig spread on each baguette, top with brie slices, and sprinkle with fresh thyme.
• Bake at 450 degrees for 10-12 minutes or until cheese is melted and bubbly.

PROSCIUTTO AND FIG-SPREAD SANDWICH

Steps:

• Cut 1 baguette or Italian bread into four 5-to-6-inch pieces; split each piece horizontally.
• Spread 1 to 2 tablespoons Fig Spread on all 8 halves; layer 4 halves with 2 slices prosciutto, 2 thin slices Asiago cheese, and 2 or 3 leaves of arugula. Top with remaining bread halves. Serve.

HERB CHEVRE FIG SPREAD

Steps:

• In a small bowl pour boiling water over figs to cover; let stand 15 minutes. Drain well.
• Meanwhile, in a medium bowl stir together chevre, sour cream, basil, and thyme. Season to taste with salt and pepper. Stir in drained figs and 1/4 cup almonds. Thin with milk if needed. Cover and chill in refrigerator up to 24 hours.
• To serve, transfer spread to a serving bowl. Sprinkle with remaining almonds and fresh thyme (if using).
• Serve with toasted baguette slices or crackers.

CHEVRE-FIG SPREAD

Steps:

• 1. In a small bowl pour boiling water over figs to cover; let stand 15 minutes. Drain well. 2. Meanwhile, in a medium bowl, stir together goat cheese, sour cream, basil, milk and thyme. Season to taste with salt and pepper. Stir in drained figs and half the walnuts. Cover and chill in refrigerator up to 24 hours. 3. To serve, transfer spread to serving bowl. Sprinkle with remaining walnuts and fresh thyme sprigs. Serve with baguette slices or crackers.