Last Updated on
Have you ever been somewhere like a street fair or farmers market, and bought something just because it looked pretty? That little voice told you, you would use it for a million things, but the reality was you had no clue what to use it for. That was my introduction to fig jam.
It looked different, all natural, exotic, I had to have it, and then, it sat on my shelf. That is, until I did a little Googling, and found out that this berry sweet jam, with tones of honey, and just a hint of tartness, is known for its health benefits and is loaded with calcium, potassium, and vitamin C.
Along the way, I learned that it’s a versatile jam that adapts to the flavors of an array of foods. From breads and crackers to pork and prosciutto, fig jam fits right in. But that’s not all, keep reading, because I’ve got some fabulous ideas on what to serve with fig jam.
Feast your eyes and taste buds with fig jam’s best friend: freshly baked, home-made French baguette. Crispy on the outside, tender and warm on the inside, with a perfect touch of butter.
Now you’re probably thinking, “Whaaat? I can’t possibly make a baguette!” You certainly can!
This recipe requires just four simple ingredients – flour, water, yeast, and salt. Throw in a bit of honey for a sweet touch, and you’re on your way to Bread Town.
To get that perfect loaf, you gotta slow down the fermentation process, which deepens the flavor and improves the taste, kind of like a fine wine.
This recipe follows the method of Anis Bouabsa, baguette master extraordinaire. It includes a hydration level of 75% and a very hot oven. Volcanic-level hot.
You will need an oven, baking stone and be sure to snag a nice bread lame and a handy baker’s couche for proofing.
Stretch and fold your dough a few times over 1 1/2 hours, do a little fridge fermenting, and start heating that oven up to lava temperature.
Pro-tip: gently poke your dough to check if it’s ready for baking. If your mark springs back slowly, you’re good to go.
After about 30 minutes of baking, voila, you have yourself a picture-perfect golden brown baguette. Slice it up, spread on that gorgeous fig jam, and prepare for a taste sensation that’ll have you saying “ooh la la.”
Bon Appetit! Remember, your jam jars await.
Crisp crostini is my personal favorite when it comes to spreading that rich fig jam. To dig into the yumminess of crostini (meaning little crusts in Italian), all you need is a baguette, olive oil, some salt, and of course, your fig jam!
Making crostini is a piece of cake (or should I say, a piece of bread?).
Just grab a baguette like the recipe I listed first (stale ones work great too!), slice it up, brush with olive oil, sprinkle a pinch of salt, and pop it in the oven for about 8-10 minutes at 400 degrees. You can even whip them up on a gas grill if you’re feeling outdoorsy.
Crostini and fig jam is already a great pair, but why not go extra and heap on some more happiness?
Go and raid your fridge – soft cheeses, pickles, olives, caponata, or even roasted garlic would be crackerjack. Perhaps honey or a balsamic glaze for a sweet-sour contrast?
You know those sunny mornings when all you fancy is a little nibble instead of a heavy breakfast?
Or those cozy evenings when you’re all curled up and all you need is a savory touch to your favorite show?
Well, buckle up, because I’m about to reveal a recipe that has made me go “Where have you been all my life!” – Whole wheat olive oil crackers paired with fig jam.
I can already hear your taste-buds tingle. Making these crackers is, believe it or not, less hassle than trying to find the TV remote.
You will need only five simple ingredients – whole wheat pastry flour, salt, olive oil, water, and rosemary.
Add the flour, a pinch of salt, a good swig of olive oil, and a splash of water into a food processor. Give it a twirl and BAM! Your dough’s ready. A quick roll and a slice into any shape that tickles your fancy. Brush them with a tad more oil, add a hint of salt, and pop in the oven.
In less time than a sitcom episode, you got yourself some crackling crackers. Slather a spoonful of sweet, sticky fig jam on these crispy crackers, and you will not only nurse your sudden snack-attack but also wow your friends at your next do!
And for a twist, pop in a little more rosemary and coarse salt before you bake. You won’t regret it, trust me!
Ladies and Gents, break out your aprons because I am about to take your taste buds on a wild ride! All you need is a hearty baguette, fig jam, some creamy triple crème cheese, and salty prosciutto. This quick and easy recipe is the dream team of appetizers!
And the best thing about it? It’s so easy to make!
So, first things first. Grab your baguette, slice it into dainty 1/3-inch thick pieces and toast these bad boys. Go lightly with that olive oil before popping them under the broiler. And if you don’t have the broiler, the oven will perfectly do the job. Just a few minutes is your golden ticket to crispy heaven!
Once your bread is toasted, lather on some of that creamy cheese onto it while still hot. I’m talking about Saint Andre triple crème cheese here, but don’t sweat it, some good ol’ brie or even plain goat cheese will work a charm too.
Next, layer on the salty prosciutto – but, half a slice per appetizer is just perfect! For the sweet finale, spread or dollop your Fig Jam on either the prosciutto or the cheese. You’re really calling the shots here!
And finally, for the piece de resistance, a drizzle of balsamic glaze and a touch of honey to tie it all together. Voila, there you have it! A divine fig and prosciutto crostini that’s ready in mere minutes. Sprinkle with some pop of fresh figs if they’re in season, for that extra flavor punch.
Now, who awaits that snack attack frenzy?
Whether you’re hosting a fancy dinner party or just veering away from your usual midnight snack routine, this fig and prosciutto crostini ticks all the boxes. It’s sweet, salty, creamy, crunchy and more than anything, it’s a darn good reason to eat more Fig Jam!
“Figs make everything fancy” and, in my humble opinion, nothing validates this statement more than this succulent oven-roasted pork tenderloin with fig jam!
I might be drooling a little, just thinking about the flavors. Sweet fig jam oozes its sweetness into a rich balsamic sauce, poured over a tender, mouthwatering pork loin.
Do I have your attention now?
Your shopping list is really short for this recipe.
First things first, get your hands on a 3-pound pork tenderloin. I nabbed mine at Costco – two pieces in a handy 2-pack. Other ingredients you’ll need include tasty fig jam, whole grain Dijon mustard, and balsamic vinegar.
Create your fig sauce by combining fig jam, Dijon mustard and balsamic vinegar.
Pro-tip: if your fig preserves are chunky, don’t panic! A little low-heat stirring should smoothen things out, making the sauce easier to slather on your pork.
Next, set your oven to 350 F. Meanwhile, lay your pork on a baking sheet (line with foil for an easier clean-up). Divide your fig sauce into two: use half to baste your pork on both sides, saving the rest for serving.
The roast should take about 20-30 minutes, basting a few more times with the balsamic fig sauce during the cooking process. By the time you pull it out of the oven, you’ll have a sweet and savory, tender and juicy masterpiece.
Let it rest for 5 minutes, then slice and serve with the remaining glaze.
Now, isn’t that a lip-smacking way to jazz up your dinner with fig jam?
You’ve just created a Michelin-worthy meal.
What happens when you combine tender and juicy chicken thighs with a tart and sweet fig balsamic glaze? Magic, pure magic.
First, let’s talk about fig sauce, used as a glaze in this recipe. You can buy it or make your own with fresh figs and fig jam. Think of it as the fairy godmother of sauces—sweet like honey, but also slightly tart. It adds the “Oh-la-la” to your average chicken meal.
The recipe is quite straightforward: season your chicken, roast it, glaze it, and back into the oven it goes. In less than an hour, voilà! A gourmet, paleo-friendly dish right in your humble kitchen.
The roasted chicken is juicy and tender, the skin crispy and sticky. I know you’re drooling, so let’s not put your patience to the test any longer.
A little tip, though : if you’re using fresh, juicy figs (which I highly recommend), the sauce will taste even better!
I usually go for classics like peanut butter and honey combo or the trending avocado toast. These never get old, but this fig jam and cottage cheese toast has taken center stage in my kitchen. It’s like sunshine and happiness spread across a slice of toasted sourdough bread.
The process is migraine-free and takes mere minutes! So, for all the toast-lovers out there, brace yourselves for another quick, heavenly delight.
Grab your favorite kind of bread (mine is sourdough), toast it to your liking, then lather some cottage cheese, and of course, the star of the dish – your fig jam. Top it off with a drizzle of honey and sprinkle on some freshly toasted, chopped walnuts – voila!
This recipe it’s so simple, it’s almost criminal. It’s a recipe that pairs the rich sweetness of fig jam with the wholesomeness of granola and creaminess of Greek yogurt!
You won’t need much: oats, sunflower and pumpkin seeds, sliced almonds, cashew pieces, a splash of vanilla extract, a sprinkle of cinnamon, and of course, our star fig Jam. Oh, and butter – it makes everything better!
Preheat your oven to 350°F, do a quick combine-and-melt, and your hearty granola is ready for baking. About 30-35 minutes in, your kitchen smells like heaven!
Once your crunchy granola has cooled and crumbled, alternate layers with Greek yogurt, your coveted fig jam, and banana slices in a dish – parfait style.
Next thing you know, you’re down to the last satisfying spoonful, wondering how much more of this delish you can fit into your busy day. Williamsburg hipsters have got nothing on us fig-loving, granola-crunching connoisseurs!
Now, where did I put that fig jam?!
Let me share the secret to the ultimate breakfast sandwich with you. No, it’s not bacon…it’s CHEESE SAUCE. More specifically, a lusciously melty gruyere sauce paired with fig jam.
Here’s the deal – fresh arugula and a seedy, grainy bread are non-negotiable. The peppery flavor of baby arugula and the contrasting textures of the grainy bread bring a whole new dimension to this sandwich. It’s so good I forgot about bacon – and that’s saying something!
Now to the heart of the matter – our star ingredient, fig jam. It lends this sandwich a sweet note, perfectly balancing the savory of that incredible gruyere sauce.
Add a fried egg and voila, breakfast (or lunch or dinner) is served.
And remember, breakfast for dinner is always a great idea.
This combo is like that catchy song you heard on the radio – it’s bound to be stuck in your head (or on your plate) for days.
This cheesecake with fig jam it’s a crowd pleaser that you can whip up in no time, without breaking the bank!
Often overlooked, these sweet gems of the tree world blossom in warm, sunny spots and when sprinkled with a touch of love (and lots of sunlight), figs transform into a heavenly, honey-like jam. Their soft, syrupy goodness is the star of our cheesecake, the homemade fig honey jam that you’re going to spread generously over the cheesecake.
Grab the basic ingredients, jazz it up with cardamom and fig jam, and voila! a spectacular, yet easy-on-your-wallet cheesecake! Remember it’s not about how much you spend, it’s about what you add that takes your cheesecake to the next level.
Guess what? I found the best way to put that fig jam of yours to good use! Almond thumbprint cookies with fig jam filling. I promise, you’re gonna go nuts for this recipe.
The secret? Well, it’s none other than almond flour! Now, before you start picturing lumpy cookies, bear with me.
This unsung hero is nothing like almond meal that has a coarse texture. Whipping up a batch of these cookies is as easy as pie, and tastes even better!
You start by moulding the dough into a ball and making a well in the center with your thumb, hence the name ‘thumbprint’ cookies. Then, you fill that cute little indent with your fig jam. Bake until they’re golden and nice.
It’s a win-win situation, really. Your cookies end up with irresistible almond flavor and that jam of yours won’t just be gathering dust at the back of your pantry.
This salad it’s like a rapper and a ballerina dancing on your tongue! Sweet fig jam tangling with balsamic vinegar, flirting with a riot of winter greens, walnuts, cranberries, and cheeky pomegranate arils. Oh, and don’t can’t forget the goat cheese – it really makes the salad sing.
You can switch the mixed greens for baby kale or swap the walnuts for almonds.
Not a goat cheese lover? Gorgonzola will work.
Total prep time? 10 minutes!
And listen, this salad is not just for side serving, no, no, no. Add some roast chicken or grilled salmon and you got yourself a full meal there, fancy pants!
So, there you have it, fig jam’s best friend, a versatile winter salad that’ll keep your taste buds entertained and your dinner guests impressed. Remember, your kitchen, your rules! So go and have some fun with it.
Starting with nutty, chewy Farro–it is one of my favorite salads to kick-start the week–I shower it generously with fig jam (my creative secret ingredient!) and toss in some crunchy pistachios, fragrant parsley, and creamy goat cheese. Oh, and can’t forget the radicchio—for its beautiful bitterness and pop of color!
You can make this salad in 45 minutes–though feel free to cheat and prepare ahead. Just warm it up and you’re ready! Perfect for those crammed weeknight dinners or work lunches that pop up before you know it.
It’s versatile. Serve it as a stand-alone dish, or make it a team player with sides like a protein of your choice. I usually go for roasted chicken, but hey, it’s your jam, your rules!
Now, who says salads have to be serious and boring? Fig’et about it! You’ve just unlocked a world of fun flavors, all beginning with a dollop of fig jam! Dig in!
You’re definitely in for a treat when you pair one of these delicious cheeses with fig jam. Whether you choose a soft Camembert, semi-hard, smoky Gouda, or any in between, I promise you’re in for a treat.
Mild and buttery in flavor, Brie is a soft cow’s cheese that comes to us from the Brie region of France. It’s high in butterfat, which adds to its creaminess.
This cheese is high in B vitamins and is a great substitute for cream cheese and ricotta. It’s great to spread on toast or crackers with some fruity fig jam.
Camembert is similar to Brie in appearance and flavor, but has less butterfat, so it’s not as mild. There’s more earthy tones to this cow’s milk, which also hails from France.
It’s a versatile cheese that can be used in casseroles, salads, even grilled. I like to include it in my Charcuterie boards with fig jam, fruit, and crackers.
Goat cheese is a staple food in many cultures around the world. It’s especially popular in Asia, Greece, and the Middle East. It’s no wonder with its mild, earthy flavors, and buttery smooth texture.
The best part is goat cheese has more vitamins and is easier to digest than cow’s milk. It’s a great alternative for lactose intolerant people.
Before anything else, let me tell you what the blue stuff is. It’s penicillium – a fancy term for mold. But don’t panic, it’s perfectly harmless. In fact, it’s actually pretty good for us, having anti-inflammatory effects. Now that we’ve settled that, back to our cheese.
Gorgonzola hails from Italy and is made from cow’s milk that’s not skimmed. It’s a salty cheese that has a firm texture and will crumble easily. It’s usually used in salads, pasta, and risotto, but will pair nicely as a snack with some sweet fig jam.
Stilton comes from cows in England, and can only be called Stilton if it’s produced in one of 3 counties in all of England. It’s semi soft and crumbly, and gets creamier as it ages. The salty and nutty flavors go perfectly with fruit, salads, and crackers.
This tasty, semi-hard sheep’s cheese originated in Aveyron, France. It’s got a tangy flavor and no rind, so the outside is salty. The creamy texture goes well with sweet nuts and fruits like walnuts, pecans, apricots, and figs.
So grab your fig jam and test the waters with this powerhouse of a cheese.
Manchego comes to us from La Mancha, Spain, and is made from sheep’s milk. It’s got a buttery, yet firm texture with air pockets similar to Swiss cheese.
There are different types of this sweet and savory cheese based on how long it’s allowed to age. The aging process is directly related to its firmness.
Manchego is great when served with some olives, fig jam, crackers, and smoked meats.
Parmesan is a popular cheese that comes from unique cow cattle in Italy called Reggiana. This cheese is aged for at least 12 months which helps to give it the sharp layered flavors Parmesan is famous for.
It’s one of the most versatile cheeses out there, as you can bake ir, grate it, use it as a topping, or eat it as part of an appetizer with fruits, jams, breads, and crackers.
This tasty cheese is a hard Swiss from, you guessed it, Switzerland. Made with cow’s milk, it’s allowed to age for 5–12 months. The sweet and salty flavor will get sharper the longer it ages.
When the cheese is ready, it will start to crack, which will form the little holes that Swiss is known for. Gruyère is fabulous for baking, in salads, soup, quiches, and of course as an appetizer.
It’s the most popular cheese on the planet, and almost everybody’s old reliable. Cheddar goes with everything, makes the best grilled cheese, and Mac and Cheese would be nothing without it.
With its hard texture and sharp flavor, cheddar is aged for 3 months to 2 years, and is loaded with calcium and vitamin K. Next time you grill that cheddar sandwich, put a little fig jam in there.
Gouda originated in the Netherlands. This yellow cow’s cheese is aged anywhere from 1 month to 3 years. So it has varying levels of flavor, from sweet and smoky to nutty and earthy.
Even though it’s a hard cheese, there’s a nice smooth texture to it that can be compared to softer cheeses. Gouda melts well, so it can easily be added to casseroles, soups, and omelets.
Coming to us from Greece this popular cheese is typically made with sheep’s milk, but is sometimes mixed with goat milk. It’s got a crumbly, grainy texture, and salty flavor that can range from mild to sharp.
Feta is usually aged for 3 months, and is super versatile. It’s often used in salads, pastries, and pasta. It also has undertones of tanginess like yogurt which makes it great with breakfast foods.
Ricotta comes from Italy and is made from the whey (leftovers), of sheep, cow, goat, and even buffalo milk. It’s a curd cheese which gives it a soft creamy texture.
The texture and sweet flavor makes it the perfect cheese for casseroles, desserts, or as a spread. Mix it in with some fig jam for a delicious toast topping for breakfast.
What to Eat With Fig Jam: 12 Dishes & 13 Cheeses
Breads & Crackers
- Whole-Grain Crackers
- Gruyere Fig Jam and Arugula Breakfast Sandwiches.
- Almond Thumbprints with Fig Jam
- Winter Salad with Fig Jam Balsamic Vinaigrette
- Warm Farro Salad with Fig Vinaigrette
What Cheese Goes With Fig Jam?
- Soft Cheeses
- Blue Cheeses
- Other Cheeses
- Pick a dish.
- A cheese and enjoy!