Fig Carpaccio

Laurie from Mediterranean Cooking in Alaska is hosting this edition of Weekend Herb Blogging and this week I have some fresh figs to enjoy.



It's still early in the season for locally grown figs so there's quite a bit of a price premium on these fruit at the moment - fig intensive recipes will be put on hold until a more plentiful supply is on offer.

This doesn't mean that you can't indulge and this recipe is great way of making the figs go a lot further. It's a dish that I've enjoyed during the summer months at Church St Enoteca and it's just been put back on the menu.

The fig carpaccio is a starter - finely sliced figs are interspersed with dots of creamy Gorgonzola Dolce


Gorgonzola Dolce is a younger version of regular Gorgonzola - the flavour is milder, the texture creamier to the extent that it is spreadable. It adds a lovely salty earthiness to the dish.

The other ingredients are Prosciutto or Jamon, a good drizzle of honey and to finish, fresh micro herbs.

Fig Carpaccio

Fresh figs
finely sliced prosciutto or jamon, roughly torn
gorgonzola dolce
honey - I used Christmas Bush Honey
micro herbs - I used watercress and red mustard

This is a dish that you can make as large or as small as you like - serve it to share in a platter, or plate it individually, the choice is yours. It's also very quick to assemble, something to keep in mind during the holiday season.

Once you're ready to serve the dish, slice the figs evenly - not too thick, aim for less than ½ cm.


Arrange the slices on your serving plate, leaving a bit of space around the slices.

Take a spoon and dot small rounds of Gorgonzola Dolce randomly around the plate. Follow this with an even spread of torn shards of Jamon or Procioutto. Make sure the honey is soft, dip a spoon into it and then drizzle it over the plate, making sure it passes over all the ingredients but don't be too heavy handed with it.

Finally take your micro herbs and scatter them over the plate - it's now ready to serve.


Quick, simple and fresh and guaranteed to please.

Figgy things:



Fig Biscotti
Saganaki with Peppered Figs
Fig, Walnut and Date Bread