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From our kitchen

Ways with figs

Three favorites from the Foley kitchen — simple, seasonal, and unapologetically figgy.

Fig jam on toast with fresh figs
Breakfast

Fig jam breakfast toast

10 minutes · Serves 2 · Uses: Fig Jam

  1. Toast thick-cut sourdough until deeply golden.
  2. Spread generously with ricotta or cream cheese and a pinch of sea salt.
  3. Spoon over Fig Jam, top with fresh fig slices, and finish with cracked pepper.
Elegant cheese and fig arrangement on a dark surface
Entertaining

The fig jam cheeseboard

15 minutes · Serves 6 · Uses: Fig Jam, Dried Figs

  1. Anchor the board with a sharp cheddar, a creamy blue, and something soft and bloomy.
  2. Set the open jar of Fig Jam in the center — it's the star, treat it like one.
  3. Scatter Dried Figs, toasted walnuts, and warm baguette. Stand back.
Fig and cheese crostini with honey drizzle
Appetizer

Fig & honey crostini

20 minutes · Makes 12 · Uses: Honey Fig Spread

  1. Slice a baguette on the bias and toast with olive oil at 400°F until crisp.
  2. Swipe each with goat cheese, then a spoonful of Honey Fig Spread.
  3. Finish with a honey drizzle, thyme leaves, and flaky salt.
Figs and pears on a slate board
Dessert

Figs & pears with warm honey

25 minutes · Serves 4 · Uses: Dried Figs

  1. Quarter ripe pears and halve a handful of Dried Figs.
  2. Roast at 350°F with a splash of water until tender, 12–15 minutes.
  3. Serve warm with vanilla ice cream and a spoonful of Honey Fig Spread melting over the top.