Hey guys it’s Will. Today I’m going to give you 3 delicious fig recipes that will not only taste fantastic, but will also give your libido a significant boost. I’m a huge fan of figs, some of my earliest childhood moment are of me eating jars of preserved figs my Grand Mother would bring back from Louisiana. I hope you enjoy these 3 quick recipes and their added benefits!
1. Fig and Goat Cheese Pizza with Arugula
2 tablespoons plus 1 teaspoon olive oil, divided
1 tablespoon minced shallot
1 cup dried figs, stemmed, quartered
1/2 cup Marsala
1 tablespoon minced fresh rosemary
1 teaspoon kosher salt plus more
Freshly ground black pepper
1 1/2 cups all-purpose flour plus more
1 1/2 cups bread flour
8 ounces fresh goat cheese
2 cups arugula
1 pear, cored, thinly sliced
Heat 1/2 Tbsp. oil in a small saucepan over medium heat. Add shallot; stir until soft, about 5 minutes. Add figs, Marsala, and rosemary. Increase heat. Bring to a boil. Add 1 cup water. Reduce heat to medium-low; simmer, stirring often and adding water by tablespoonfuls if too thick, until figs are soft and jam measures 1 1/4 cups, about 20 minutes. Season with salt and pepper.
Pulse 1 1/2 cups all-purpose flour, bread flour, 1 1/2 Tbsp. oil, 1 tsp. salt, and 1 cup water in a food processor until dough forms. Divide into 4 pieces. Wrap each in plastic and let rest until soft, 2–3 hours.
Preheat oven to 450°. Roll out each dough piece on a floured surface to a very thin 10″ round. Cover with a kitchen towel.
Place 1 dough round on each of 2 baking sheets. Bake for 3–4 minutes to partially cook. Repeat with remaining dough.
Spread 3–4 Tbsp. fig jam over each crust; scatter 2 oz. goat cheese over each. Bake in batches until crust is crisp, 4–5 minutes.
Toss arugula, pear, and remaining 1 tsp. oil in a large bowl; season with salt and pepper. Top pizzas with salad.
2. Yogurt with Fresh Figs, Pine Nuts, and Honey
3 tablespoons pine nuts
¼ cup honey
½ teaspoon rose water or orange-flower water
3 cups plain Greek yogurt
16 fresh figs, halved
Toast pine nuts in a dry small skillet over medium-low heat, tossing often, until golden brown, about 4 minutes. Immediately transfer to a plate.
Heat honey and rose water in a small saucepan over medium heat, stirring occasionally, until very runny, about 1 minute (do not let boil); let cool.
Serve yogurt and figs drizzled with warm honey mixture and topped with pine nuts.
3. Fig Caprese Salad
8 ounces buffalo mozzarella or fresh mozzarella
8 ounces ripe fresh figs, cut into quarters
Torn basil leaves (for serving)
Coarsely ground black pepper
Flaky sea salt
Olive oil (for drizzling)
Tear mozzarella into medium pieces and arrange on a platter. Tuck figs around cheese and scatter basil over top. Season with pepper and lots of salt. Drizzle generously with oil.
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