18 Delicious Recipes with Dried Figs Sweet and Savory

Dried figs are the unsung heroes of the pantry—sweet, chewy, and packed with flavor, they can transform both sweet treats and savory dishes with ease. Whether you’re craving a cozy dessert, a hearty salad, or a show-stopping appetizer, these little gems deliver. Ready to get inspired? Here are 18 delicious ways to cook with dried figs that’ll have you reaching for that bag in no time!

Fig and Walnut Bread

This cozy, slightly sweet loaf is studded with juicy figs and crunchy walnuts—perfect for breakfast or an afternoon snack with a swipe of butter.

Ingredients

• 1 ½ cups all-purpose flour
• 1 tsp baking soda
• ½ tsp salt
• ½ cup brown sugar, packed
• 1 large egg
• ½ cup buttermilk
• ¼ cup melted butter, cooled
• 1 tsp vanilla extract
• ¾ cup dried figs, chopped
• ½ cup walnuts, chopped

Instructions

1. Preheat oven to 350°F. Grease a 9×5-inch loaf pan.
2. Whisk together 1 ½ cups all-purpose flour, 1 tsp baking soda, ½ tsp salt, and ½ cup brown sugar in a large bowl.
3. In another bowl, beat 1 large egg, then stir in ½ cup buttermilk, ¼ cup melted butter, and 1 tsp vanilla until smooth.
4. Pour wet ingredients into dry ingredients, mixing just until combined. Fold in ¾ cup chopped figs and ½ cup walnuts.
5. Transfer batter to the prepared pan. Bake for 50–55 minutes, or until a toothpick inserted comes out clean.

The figs caramelize slightly as they bake, adding pockets of jammy sweetness to every slice. A sprinkle of flaky salt on top before serving takes it over the top!

Tip: For extra moisture, soak the figs in warm water for 10 minutes before chopping—just pat them dry before using.

Moroccan Lamb Tagine with Dried Figs

This fragrant tagine balances tender lamb with sweet dried figs and warm spices—a cozy one-pot wonder that’ll transport your kitchen to Marrakech.

Ingredients:

• 2 lbs boneless lamb shoulder, cut into 2-inch chunks
• 2 tbsp olive oil
• 1 large yellow onion, thinly sliced
• 3 garlic cloves, minced
• 1 tsp ground cumin
• 1 tsp ground cinnamon
• 1 tsp ground ginger
• 1/2 tsp turmeric
• 1/4 tsp cayenne pepper
• 1 tsp salt
• 1 cup dried figs, stems removed, halved
• 2 cups low-sodium chicken broth
• 1 tbsp honey
• Fresh cilantro, chopped (for garnish)

Instructions:

1. Heat 2 tbsp olive oil in a heavy pot or Dutch oven over medium-high. Brown the lamb on all sides, about 6 minutes total. Transfer to a plate.
2. Add the onion to the pot; cook until soft, 5 minutes. Stir in 3 minced garlic cloves, 1 tsp cumin, 1 tsp cinnamon, 1 tsp ginger, 1/2 tsp turmeric, 1/4 tsp cayenne, and 1 tsp salt; cook 1 minute until fragrant.
3. Return the lamb to the pot. Add 1 cup dried figs, 2 cups broth, and 1 tbsp honey. Bring to a simmer, then cover and reduce heat to low. Cook 1.5–2 hours until lamb is fork-tender.
4. Uncover and simmer 10 minutes to thicken slightly. Garnish with cilantro.

The magic here? The figs melt into the sauce, adding a caramelized depth that plays perfectly with the spiced lamb. Serve with couscous to soak up every drop.

Tip: For extra richness, stir in a knob of butter at the end—it’s a chef’s secret for glossy, restaurant-worthy sauce.

Fig and Goat Cheese Tart

This elegant yet effortless tart balances sweet figs with tangy goat cheese—a showstopper for brunch or a light dessert.

Ingredients

• 1 sheet frozen puff pastry, thawed
• 4 oz goat cheese, softened
• 2 tbsp honey, plus extra for drizzling
• 1 tsp fresh thyme leaves
• 6 fresh figs, halved lengthwise
• 1 tbsp olive oil
• 1/4 tsp flaky sea salt

Instructions

1. Preheat oven to 400°F. Unfold puff pastry onto a parchment-lined baking sheet, gently pressing seams together if needed.
2. In a small bowl, mix goat cheese, 2 tbsp honey, and thyme until smooth. Spread evenly over pastry, leaving a 1-inch border.
3. Arrange fig halves cut-side up on top. Drizzle with olive oil and sprinkle with flaky sea salt.
4. Bake for 20–25 minutes until pastry is puffed and golden. Cool slightly, then drizzle with extra honey.

The contrast of crisp pastry, creamy cheese, and jammy figs makes every bite a little luxurious—no fancy skills required!

Tip: For extra crunch, sprinkle chopped walnuts over the tart before baking.

Spiced Fig Chutney

This warmly spiced fig chutney strikes the perfect balance between sweet, tangy, and savory—ideal for pairing with cheeses or roasted meats.

Ingredients:

• 1 lb fresh figs, stems removed, chopped
• 1 small yellow onion, finely diced
• 1/2 cup apple cider vinegar
• 1/3 cup packed brown sugar
• 1/4 cup water
• 1 tbsp grated fresh ginger
• 1 tsp mustard seeds
• 1/2 tsp ground cinnamon
• 1/4 tsp ground cloves
• 1/4 tsp salt

Instructions:

1. In a medium saucepan over medium heat, combine figs, onion, apple cider vinegar, brown sugar, water, ginger, mustard seeds, cinnamon, cloves, and salt. Stir well.
2. Bring to a simmer, then reduce heat to low. Cook uncovered for 30–35 minutes, stirring occasionally, until thickened and figs break down into a jam-like consistency.
3. Remove from heat and let cool slightly. Serve warm or transfer to a jar and refrigerate for up to 2 weeks.

The mustard seeds add a subtle pop of texture, while the cloves and cinnamon give this chutney its cozy, aromatic depth.

Tip: For a smoother texture, pulse the chutney briefly with an immersion blender before serving.

Fig and Almond Energy Bites

These no-bake energy bites are the perfect sweet-and-nutty pick-me-up, packed with wholesome ingredients and ready in minutes.

Ingredients:

• 1 cup dried figs, stems removed
• 1/2 cup rolled oats
• 1/2 cup almond butter
• 1/4 cup chopped almonds
• 2 tbsp honey
• 1/2 tsp vanilla extract
• 1/4 tsp cinnamon
• Pinch of salt

Instructions:

1. In a food processor, pulse dried figs until finely chopped (some small chunks are okay).
2. Add rolled oats, almond butter, honey, vanilla extract, cinnamon, and salt. Blend until the mixture clumps together, scraping the sides as needed.
3. Transfer to a bowl and fold in chopped almonds by hand.
4. Roll into 12–14 tablespoon-sized balls (damp hands help prevent sticking). Chill for 20 minutes to firm up.

The chewy figs and crunchy almonds create a dreamy texture contrast, while the almond butter keeps them irresistibly rich. These bites taste like dessert but fuel like a snack!

Tip: For extra decadence, roll finished bites in shredded coconut or drizzle with melted dark chocolate.

Fig and Prosciutto Flatbread

Sweet figs, salty prosciutto, and creamy cheese come together on crispy flatbread for a fuss-free appetizer that feels effortlessly elegant.

Ingredients:

• 1 store-bought flatbread (about 12″ x 8″)
• 1/4 cup fig jam
• 4 oz fresh mozzarella, thinly sliced
• 4 fresh figs, quartered
• 3 oz prosciutto, torn into pieces
• 1 tbsp balsamic glaze
• 1/4 tsp flaky sea salt
• 1/4 cup arugula

Instructions:

1. Preheat oven to 400°F. Place flatbread on a baking sheet and bake for 5 minutes to crisp slightly.
2. Spread fig jam evenly over the flatbread, then layer mozzarella slices on top. Bake for 8–10 minutes until cheese melts.
3. Remove from oven and top with figs, prosciutto, and arugula. Drizzle with balsamic glaze and sprinkle with flaky sea salt.

The contrast of warm, melty cheese against cool prosciutto and peppery arugula makes every bite exciting. Tip: For extra crunch, brush the flatbread with olive oil before the first bake.

Fig and Brie Stuffed Chicken

This elegant yet easy stuffed chicken combines sweet fig jam with creamy brie for a restaurant-worthy meal that feels indulgent but comes together in under an hour.

Ingredients:

• 4 boneless, skinless chicken breasts (about 6 oz each)
• 1/4 cup fig jam
• 4 oz brie cheese, rind removed and cut into 4 slices
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 tsp dried thyme
• 1 tbsp chopped fresh rosemary

Instructions:

1. Preheat oven to 375°F. Use a sharp knife to cut a deep pocket horizontally into each chicken breast, being careful not to cut all the way through.
2. Spread 1 tbsp fig jam inside each pocket, then stuff with a slice of brie. Secure openings with toothpicks.
3. Rub chicken with olive oil, then sprinkle evenly with 1/2 tsp salt, 1/4 tsp black pepper, and 1/2 tsp thyme.
4. Bake for 25-30 minutes until chicken reaches 165°F internally and juices run clear. Let rest 5 minutes.
5. Garnish with 1 tbsp fresh rosemary before serving.

The magic here is how the brie melts into the fig jam, creating a luscious sauce inside the chicken—no extra pan work required!

Tip: For extra crunch, sprinkle stuffed chicken with panko breadcrumbs mixed with melted butter before baking.

Fig and Honey Glazed Ham

This sweet and sticky glazed ham is a showstopper for holidays or Sunday dinners, with a rich fig-honey glaze that caramelizes into perfection.

Ingredients:

• 1 (8–10 lb) fully cooked bone-in ham
• 1 cup fig preserves
• 1/2 cup honey
• 2 tbsp Dijon mustard
• 1 tbsp apple cider vinegar
• 1/2 tsp ground cloves

Instructions:

1. Preheat oven to 325°F. Place ham cut-side down in a roasting pan and tent loosely with foil. Bake for 1.5 hours.
2. Meanwhile, whisk together 1 cup fig preserves, 1/2 cup honey, 2 tbsp Dijon mustard, 1 tbsp apple cider vinegar, and 1/2 tsp ground cloves in a saucepan over medium heat. Simmer for 5 minutes until thickened.
3. Uncover ham and brush with half the glaze. Return to oven, uncovered, for 20 minutes. Brush with remaining glaze and bake another 20 minutes until deeply caramelized.
4. Let rest 15 minutes before slicing. The glaze forms a glossy, crackly crust that clings to every slice—perfect for balancing the ham’s savoriness with fruity sweetness.

Tip: Score the ham fat in a crosshatch pattern before baking to help the glaze seep into every nook.

Fig and Pistachio Biscotti

These twice-baked Italian cookies are studded with sweet dried figs and crunchy pistachios, making them perfect for dunking in coffee or gifting in a pretty jar.

Ingredients:

• 1 3/4 cups all-purpose flour
• 1/2 cup granulated sugar
• 1/2 cup packed light brown sugar
• 1 tsp baking powder
• 1/4 tsp salt
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup dried figs, stemmed and chopped
• 1/2 cup shelled pistachios, roughly chopped

Instructions:

1. Preheat oven to 350°F. Line a baking sheet with parchment paper.
2. In a large bowl, whisk together 1 3/4 cups flour, 1/2 cup granulated sugar, 1/2 cup brown sugar, 1 tsp baking powder, and 1/4 tsp salt.
3. Beat in 2 eggs and 1 tsp vanilla extract until a stiff dough forms. Fold in figs and pistachios.
4. Shape dough into a 12″x3″ log on the prepared sheet. Bake for 25 minutes until firm to the touch.
5. Cool for 15 minutes, then slice diagonally into 1/2″ thick pieces. Arrange cut-side down and bake 10 more minutes per side until golden.

The double bake gives these biscotti their signature crunch, while the figs add chewy pockets of caramel-like sweetness. Tip: For cleaner slices, use a serrated knife and saw gently.

Fig and Caramelized Onion Pizza

Sweet figs and savory caramelized onions come together on a crispy crust for a pizza that feels fancy but is totally doable on a weeknight.

Ingredients:

• 1 lb store-bought pizza dough (or homemade)
• 2 tbsp olive oil, divided
• 1 large yellow onion, thinly sliced
• 1 tbsp balsamic vinegar
• 1 tsp sugar
• 1/2 tsp salt
• 1/4 tsp black pepper
• 6 fresh figs, stemmed and quartered
• 1 cup shredded mozzarella cheese
• 1/4 cup crumbled goat cheese
• 1 tbsp fresh thyme leaves

Instructions:

1. Preheat oven to 450°F. Roll out pizza dough on a floured surface to a 12-inch round and transfer to a baking sheet. Brush with 1 tbsp olive oil.
2. Heat remaining 1 tbsp olive oil in a skillet over medium-low. Add onion, balsamic vinegar, sugar, 1/2 tsp salt, and 1/4 tsp black pepper. Cook, stirring occasionally, for 15 minutes until deeply golden.
3. Spread caramelized onions evenly over dough, then top with figs, mozzarella, and goat cheese.
4. Bake for 12-15 minutes until crust is golden and cheese bubbles. Sprinkle with fresh thyme.

The magic here is how the jammy figs balance the rich onions—each bite is a little sweet, a little tangy, and totally addictive.

Tip: For extra crispiness, preheat your baking sheet in the oven before adding the dough.

Fig and Dark Chocolate Truffles

These Fig and Dark Chocolate Truffles are a dreamy, no-bake treat—rich chocolate meets sweet, chewy figs for a bite that feels indulgent yet wholesome.

• 1 cup dried figs, stems removed
• 1/2 cup dark chocolate chips (70% cacao or higher)
• 2 tbsp unsweetened cocoa powder
• 1 tbsp honey
• 1/2 tsp vanilla extract
• Pinch of sea salt
• 1/4 cup finely chopped nuts (walnuts or almonds), for rolling (optional)

1. In a food processor, blend the dried figs until they form a sticky paste (about 1 minute). Scrape down the sides as needed.
2. Melt the dark chocolate chips in a microwave-safe bowl in 30-second intervals, stirring until smooth. Add the melted chocolate, cocoa powder, honey, vanilla extract, and sea salt to the fig paste. Pulse until fully combined.
3. Scoop tablespoon-sized portions of the mixture and roll into balls. If using, roll each truffle in the chopped nuts to coat.
4. Chill the truffles in the fridge for at least 30 minutes to firm up before serving.

The magic here? The figs add natural sweetness and a fudgy texture, so there’s no need for refined sugar. They’re like little energy bites dressed up for dessert!

Tip: For a festive twist, drizzle melted white chocolate over the chilled truffles and sprinkle with flaky salt.

Fig and Rosemary Focaccia

This sweet-savory focaccia is a showstopper, with juicy figs and fragrant rosemary baked into a golden, olive oil-rich dough.

Ingredients

• 1 ½ cups warm water (110°F)
• 2 tsp active dry yeast
• 1 tsp granulated sugar
• 3 ½ cups all-purpose flour
• 1 tsp kosher salt
• ¼ cup extra-virgin olive oil, plus 2 tbsp for drizzling
• 6 fresh figs, quartered
• 2 tbsp fresh rosemary leaves
• 1 tsp flaky sea salt

Instructions

1. In a bowl, whisk together warm water, yeast, and sugar. Let sit until foamy (~5 minutes).
2. Add flour, kosher salt, and ¼ cup olive oil. Stir until a shaggy dough forms, then knead on a floured surface for 5 minutes until smooth.
3. Place dough in an oiled bowl, cover, and let rise in a warm spot until doubled (~1 hour).
4. Press dough into a greased 9×13-inch baking sheet. Dimple the surface with your fingers, then drizzle with remaining 2 tbsp olive oil.
5. Arrange figs and rosemary over the dough, pressing lightly. Sprinkle with flaky sea salt.
6. Bake at 400°F for 20–25 minutes until golden and crisp at the edges.

The figs caramelize into jammy pockets, while the rosemary infuses every bite with earthy aroma—perfect for tearing and sharing straight from the pan.

Tip: For extra crunch, sprinkle the dough with coarse cornmeal before baking.

Fig and Quinoa Salad

This vibrant salad combines sweet figs, nutty quinoa, and a tangy dressing for a dish that’s as satisfying as it is pretty on the plate.

Ingredients:

• 1 cup quinoa, rinsed
• 2 cups water
• 1/2 tsp salt
• 6 fresh figs, quartered
• 1/4 cup crumbled feta cheese
• 1/4 cup chopped walnuts, toasted
• 2 cups baby arugula
• 2 tbsp extra-virgin olive oil
• 1 tbsp balsamic vinegar
• 1 tsp honey
• 1/4 tsp black pepper

Instructions:

1. In a saucepan, combine quinoa, water, and 1/2 tsp salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until water is absorbed. Fluff with a fork and let cool slightly.
2. In a large bowl, whisk together olive oil, balsamic vinegar, honey, and black pepper.
3. Add warm quinoa, figs, feta cheese, walnuts, and arugula to the bowl. Toss gently to coat everything in the dressing.
4. Serve immediately or chill for 30 minutes to let flavors meld.

The contrast of creamy feta, crunchy walnuts, and juicy figs makes every bite exciting—perfect for a light lunch or a standout side at gatherings.

Tip: For extra depth, drizzle with a touch of aged balsamic just before serving.

Fig and Orange Marmalade

This sweet-tart marmalade is a sunny twist on classic fig jam, with bright citrus notes that make it irresistible on toast or paired with cheese.

Ingredients:

• 1 lb fresh figs, stems removed, chopped
• 2 large oranges, zest finely grated and fruit juiced (about 1/2 cup juice)
• 1 cup granulated sugar
• 1 tbsp lemon juice
• 1/2 tsp vanilla extract
• Pinch of salt

Instructions:

1. In a medium saucepan, combine figs, orange zest, orange juice, 1 cup sugar, 1 tbsp lemon juice, 1/2 tsp vanilla, and a pinch of salt. Stir over medium heat until sugar dissolves.
2. Bring to a simmer, then reduce heat to low. Cook for 30-35 minutes, stirring occasionally, until thickened (it should coat the back of a spoon).
3. Remove from heat and let cool slightly before transferring to jars. Store refrigerated for up to 2 weeks.

The orange zest adds a perfumed brightness that cuts through the figs’ richness, while the vanilla rounds everything out. Try swirling it into yogurt for a quick breakfast upgrade!

Tip: For smoother marmalade, pulse the mixture a few times with an immersion blender before cooling.

Fig and Cinnamon Oatmeal Cookies

These chewy oatmeal cookies are studded with sweet figs and warm cinnamon, making them a cozy treat with just the right balance of earthy and sweet.

Ingredients:

• 1 cup all-purpose flour
• 1 ½ cups old-fashioned rolled oats
• ½ tsp baking soda
• 1 tsp ground cinnamon
• ½ tsp salt
• ½ cup unsalted butter, softened
• ½ cup packed brown sugar
• ¼ cup granulated sugar
• 1 large egg
• 1 tsp vanilla extract
• ¾ cup chopped dried figs

Instructions:

1. Preheat oven to 350°F and line two baking sheets with parchment paper.
2. In a medium bowl, whisk together 1 cup flour, 1 ½ cups oats, ½ tsp baking soda, 1 tsp cinnamon, and ½ tsp salt.
3. In a large bowl, beat ½ cup butter, ½ cup brown sugar, and ¼ cup granulated sugar until fluffy. Mix in 1 egg and 1 tsp vanilla.
4. Gradually stir the dry ingredients into the wet mixture until just combined. Fold in ¾ cup chopped figs.
5. Drop 1 ½-tbsp scoops of dough onto baking sheets, spacing them 2 inches apart. Bake for 12–14 minutes until edges are lightly golden.
6. Let cool on the sheets for 5 minutes before transferring to a wire rack.

The figs add a jammy richness that pairs perfectly with the toasty oats and cinnamon—no frosting needed!

Tip: For extra chewiness, slightly underbake the cookies (closer to 12 minutes). They’ll firm up as they cool.

Fig and Blue Cheese Crostini

Sweet figs and tangy blue cheese come together in this elegant yet effortless appetizer that’s perfect for entertaining or a cozy night in.

Ingredients:

• 1 baguette, sliced into ½-inch thick rounds (about 12 slices)
• 2 tbsp olive oil
• ½ cup crumbled blue cheese
• 4 fresh figs, thinly sliced
• 2 tbsp honey
• ¼ tsp flaky sea salt
• ¼ tsp freshly cracked black pepper
• ¼ cup chopped walnuts, toasted

Instructions:

1. Preheat oven to 375°F. Arrange baguette slices on a baking sheet, brush both sides with 2 tbsp olive oil, and bake for 10–12 minutes until golden and crisp.
2. Let crostini cool slightly, then top each with a sprinkle of ½ cup blue cheese, followed by 2–3 fig slices.
3. Drizzle evenly with 2 tbsp honey, then sprinkle with ¼ tsp flaky sea salt and ¼ tsp black pepper.
4. Garnish with ¼ cup toasted walnuts and serve immediately.

The contrast of creamy cheese, juicy figs, and crunchy walnuts makes every bite a little celebration of textures. Tip: For a deeper flavor, lightly warm the honey before drizzling.

Fig and Vanilla Bean Panna Cotta

Silky, creamy panna cotta gets a dreamy upgrade with sweet figs and fragrant vanilla bean—elegant enough for a dinner party but simple enough for a weeknight treat.

Ingredients

• 2 cups heavy cream
• 1/2 cup whole milk
• 1/3 cup granulated sugar
• 1 vanilla bean, split and seeds scraped
• 1 1/4 tsp unflavored gelatin
• 1 tbsp cold water
• 1/2 cup fig jam (or fresh fig puree)
• Pinch of salt

Instructions

1. In a small bowl, sprinkle 1 1/4 tsp gelatin over 1 tbsp cold water. Let bloom for 5 minutes.
2. In a saucepan over medium heat, combine 2 cups heavy cream, 1/2 cup whole milk, 1/3 cup sugar, vanilla bean seeds, and a pinch of salt. Warm until steaming (do not boil), stirring to dissolve sugar, about 5 minutes.
3. Remove from heat. Whisk in bloomed gelatin until fully dissolved. Strain through a fine-mesh sieve into a pitcher.
4. Divide mixture among 4 ramekins. Chill until set, at least 4 hours or overnight.
5. Before serving, warm 1/2 cup fig jam with 1 tbsp water in a small saucepan until loose. Spoon over each panna cotta.

The vanilla bean’s floral depth and the jam’s jammy sweetness make this dessert feel luxe without fuss—just slide a knife around the edges and invert onto plates for a stunning finish.

Tip: For extra texture, top with crushed toasted hazelnuts or a drizzle of honey.

Fig and Ginger Glazed Salmon

Sweet fig jam and zesty ginger come together in this glossy glaze, turning simple salmon into a showstopper with minimal effort.

Ingredients:

• 4 (6-oz) salmon fillets, skin-on or skinless
• 1/3 cup fig jam
• 2 tbsp soy sauce
• 1 tbsp freshly grated ginger
• 1 tbsp olive oil
• 1/2 tsp garlic powder
• 1/4 tsp black pepper
• 1 tbsp chopped fresh parsley (for garnish)

Instructions:

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. In a small bowl, whisk together 1/3 cup fig jam, 2 tbsp soy sauce, 1 tbsp grated ginger, 1/2 tsp garlic powder, and 1/4 tsp black pepper.
3. Pat salmon dry, then brush with 1 tbsp olive oil. Arrange on the baking sheet.
4. Spoon half the glaze over the salmon, reserving the rest. Bake for 12 minutes.
5. Remove from oven, brush with remaining glaze, and return to bake for 3–5 more minutes until the salmon flakes easily and the glaze is sticky.
6. Sprinkle with 1 tbsp chopped parsley before serving.

The glaze caramelizes into a lacquered finish with pops of fruity sweetness and warm ginger—perfect for impressing guests without fuss.

Tip: For extra depth, add a pinch of red pepper flakes to the glaze.

Conclusion

Whether you’re craving something sweet or savory, these 18 dried fig recipes offer endless inspiration for your kitchen! From cozy desserts to hearty meals, there’s something for every taste. We’d love to hear which recipes you try—drop a comment with your favorites, and don’t forget to share this roundup on Pinterest for fellow food lovers to enjoy. Happy cooking!