Gettin’ Figgy With It

I was actually partial to Willenium as a kid rather than Big Willie Style, but who’s keeping track? Anyway, the only fig I’d ever known was Fig Newton, whom I loved dearly, but our relationship grew stale over the years. Then came Audrey Claire, who tempted me with a fig and gorgonzola flatbread – and Newton was history. But then, I discovered figs in their natural state, and my mind started wandering. Call me a fig-anizer. It’s like a womanizer, but with figs…forget it. MOVING ON.

This was my first attempt at cooking with fresh figs, inspired by the dish at Audrey Claire and a sale at Whole Foods. I honestly didn’t even know how to eat a whole fig. Turns out, you just eat it. No frills. They’re soft and slightly creamy. It’s quite unique.


For this fig, arugula & gorgonzola flatbread, I sliced them thin and paired them with one of my favorite blue cheeses: gorgonzola piccante. The guy at Whole Foods [what is the appropriate term for a person who works in the cheese shop?] assured me that the spice would pair perfectly with the sweetness of the figs. Boy, was he right.

layer 1.

The first layer: apples, onions and garlic, sauteed with cinnamon.

layer 2.

The second layer: farmer’s market arugula and thinly-sliced fig. The color was gorgeous, even though the crappy weather didn’t allow me to capture it appropriately.

layer 3.

The final layer: gorgonzola piccante, salt, and pepper. This was baked until the cheese bubbled and the flatbread was crisp.

and it smelled awesome, too.

crisp and figgy.

We had some sauteed mushrooms and spinach on the side, mostly because it was about to go bad. Our fridge is nearly cleared out – ready for Saturday’s market!

Move over Fig Newtons. I’m in love with fresh figs. The sweet [fig and apple]-salty [CHEEZ]-spicy [arugula] combination is something I’ll never get sick of [see also the best lunch ever]. I hope I haven’t completely missed fig season – I noticed they’re no longer at the farmer’s market. My next project? Deconstructed Fig Newton oatmeal.  Yyyeeeaaahhhh.

Fig, Arugula & Gorgonzola Flatbreads (Vegetarian)

Prep Time: 20 minutes

Serves: 2 for dinner, more for an appetizer!

Tools: Baking pan, kitchen mandolin


  • 2 slices flatbread (I used the Flatout brand)
  • 1 onion, thinly sliced
  • 1 apple, thinly sliced (using a mandolin)
  • 3 cloves garlic, minced
  • 1 cup arugula
  • 1 small container of fresh figs, thinly sliced
  • 3 ounces of gorgonzola cheese
  • 2 tsp olive oil
  • 1 tsp cinnamon
  • Salt & pepper


1. Preheat the oven to 375 degrees. Place the flatbreads directly onto the oven rack for 2 minutes per side, until warm and crisp.

2. In the meantime, saute the garlic, onion, and thinly sliced apples with cinnamon, 1 tsp. olive oil, salt and pepper until everything begins to soften and caramelize (8-10 minutes).

3. Using a napkin or brush and the other teaspoon of olive oil, spread one side of the warm flatbread with oil and place on a baking dish (oil-side up).

4. Layer on the goodies: onion/apple blend, followed by arugula, then figs, blue cheese, and salt and pepper.

5. Bake for 10-12 minutes, until the cheese is bubbling.


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Categories: Recipes


Courtney grew up in Reading, PA, and has lived in New York City (where she earned a bachelor's degree at NYU), Prague, Philadelphia, and Charlottesville (where she received a J.D. from UVa Law). Courtney and her new husband will settle in Philadelphia following a six-week Euro-trip extravaganza in September of 2012. Courtney's interests include music, writing, criticism, fitness, travel, cooking, and sports. Please enjoy the blog. LinkedIn: Tumblr:


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11 Comments on “Gettin’ Figgy With It”

  1. October 19, 2011 at 10:29 pm #

    I love this. Thanks for sharing!

    Check out more recipes at ~ Recipe Chefs ~

  2. October 19, 2011 at 10:30 pm #

    This looks sooooo good! I’m also in love with fresh figs, dried figs, sweet figs, any form of fig! (And I’ve never tried a fig newton…) I think I’m going to try a pizza-ish version of this! (Oh, by the by, I only know the french name for the guy that works at the cheese shop, fromager, but I guess you could call him the cheeseman, heh)

    • October 19, 2011 at 10:44 pm #

      I could get down with cheeseman. I don’t think you’re missing too much not having a fig newton. I know whole foods makes their own version in the bulk section – that way, you can pick up just one to try! Let me know how the pizza turns out… it seems like the perfect idea!

  3. October 19, 2011 at 10:37 pm #

    This looks delicious. I will try this recipe for sure, thanks for sharing.

    • October 19, 2011 at 10:43 pm #

      Anytime! I think figs might be my new obsession. 🙂

  4. Laura
    October 19, 2011 at 10:48 pm #

    This looks phenomenal! When I was growing up we had a fig tree in our backyard, which we planted on Earth Day one year. I wish we had had a chance to try this recipe before we moved!

    • October 19, 2011 at 10:49 pm #

      I suddenly want a fig tree. I NEED to make this happen.

  5. October 20, 2011 at 12:16 pm #

    cheesemonger is the correct term. uh duhhh. also, this looks amazing.

  6. October 24, 2011 at 6:53 pm #

    These look amazing, but I’m allergic to gorgonzola cheese 😦 I’m going to try a modified version (with a different cheese, obviously) and a flavored flatbread, like Stonefire’s Garlic Naan! Mmm garlic!

    • October 24, 2011 at 7:08 pm #

      Fig and ricotta seems like it would be a great combo, too! And YES to the garlic. You can never have too much of that 🙂 Thanks for reading!

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