Backyard Fig Harvest Crostini – Sweet, Creamy & Irresistible

Celebrate fig season with these creamy mascarpone & ricotta crostini. Fresh-picked flavor, simple elegance & perfect for sharing—grab figs while you can! 

Backyard Fig Harvest Crostini – Sweet, Creamy & Irresistible

Fig season is fleeting, but oh, what a delicious few weeks it is. Over the past two weeks, I’ve shared my Late Summer Fig Salad with Cucumbers & Feta for a light, savory bite and Rustic Fig & Banana Bread – A Freshly Picked Delight for cozy, sweet mornings. Now, with our backyard fig crop about two-thirds harvested, I’ve been picking 8–10 figs each day, sharing the bounty with friends and family—and savoring them in every way possible.

The best way to enjoy these jewel-like fruits? Sometimes, you don’t need to cook at all—just take a bite. And that’s exactly the idea behind today’s recipe: Backyard Fig Harvest Crostini – Sweet, Creamy & Irresistible. Crispy baguette slices, creamy mascarpone and ricotta, a touch of fig jam, and fresh figs on top create a simple, elegant bite that’s perfect for sharing before the short season slips away.

Enjoy!

What You Need to Make This Dish

• Rustic French baguette – forms the crispy base for the crostini

• Olive oil – for brushing the bread to achieve golden, toasted slices

• Mascarpone cheese – adds rich, creamy texture

• Ricotta cheese – balances the mascarpone with light, fluffy creaminess

• Fig jam – provides a sweet, fruity layer

• Fresh figs – the star ingredient, for fresh, juicy topping

Substitutions & Variations

Don't have an ingredient?  Here are a few substitutions or variations you can use to make this your own.

• Bread: Swap the baguette for sourdough, ciabatta, or crackers for a different texture.

• Cheese: Use cream cheese or a soft goat cheese in place of mascarpone/ricotta.

• Fruit: If figs aren’t available, try fresh peaches, plums, or ripe berries.

• Sweet touch: Add a drizzle of honey, a sprinkle of cinnamon, or chopped toasted nuts for extra flavor.

Kitchen Tips & Notes

• Choose ripe figs: They should be soft but not mushy, with a deep color and fragrant aroma.

• Prep ahead: Toast the bread in advance and store in an airtight container; assemble just before serving to keep them crisp.

• Cheese tips: Let mascarpone and ricotta come to room temperature so spreading is effortless.

• Short season: Fresh figs are fleeting—grab them from your backyard or local markets while available.

The beauty of this dish is its simplicity—fresh figs shine best when you don’t overcomplicate them.

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Have you tried this recipe? What is one of your favorite summer fruits that you can't get enough of? Leave a comment below or tag me on Instagram @SliceofSouthern—I’d love to see how yours turns out!

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Rustic Fig & Banana Bread – A Freshly Picked Delight

Celebrate fig season with this Rustic Fig & Banana Bread—moist, tender, and packed with fresh figs and ripe bananas for a rustic, late-summer treat.

Rustic Fig & Banana Bread – A Freshly Picked Delight

The fig tree in my backyard has been nothing short of magical this year—branches heavy with plump, sun-warmed fruit just begging to be picked. There’s something so rewarding about baking with ingredients you’ve grown yourself, knowing they were gathered at the perfect moment of ripeness.

Last week, I used my fresh figs in a Late Summer Fig Salad with Cucumbers & Feta—light, crisp, and perfect for a warm day. But as I looked at the basket of figs waiting on my kitchen counter, I felt like turning them into something more indulgent, something that filled the house with that cozy, just-baked aroma.

Banana bread has always been my comfort food, a recipe I return to again and again. But this time, I gave it a seasonal twist—folding in sweet, juicy figs from my own tree. The result? Rustic Fig & Banana Bread, a loaf that feels like a celebration of late summer itself. Moist, tender, and bursting with fruit, it’s the kind of bread you’ll want to slice thick, savor slowly, and maybe drizzle with a touch of honey for good measure.

Fig season is fleeting, so if you see these little gems at the market—or if you’re lucky enough to have a tree of your own—now is the time to bake. Trust me, one bite of this rustic loaf and you’ll taste the season in every crumb.

Enjoy!

Choosing the Right Figs for Baking

Fresh figs come in several varieties, each offering unique flavors and textures that can transform your baked goods. Here are a few of the most popular types and how they perform in recipes like banana bread: 

1. Black Mission Figs:

• Flavor: Deeply sweet, with a rich, jammy taste.
• Best for: Adding natural sweetness and a slightly chewy texture. Perfect for quick breads and cakes.

2. Brown Turkey Figs

• Flavor: Mild, slightly nutty, and less sweet than Black Mission.
• Best for: A more subtle fig flavor that won’t overpower other ingredients. Great for banana bread where balance is key.

3. Kadota Figs

• Flavor: Delicate and honey-like, with a soft texture.
• Best for: When you want a mild fig essence with a lighter sweetness. Excellent for pairing with spices or drizzles of honey after baking.

4. Adriatic (Calimyrna) Figs

• Flavor: Sweet with a nutty, almost caramel-like undertone.
• Best for: Recipes where you want a bold fig presence and a slight crunch from the seeds.

Best Choice for Banana Bread

For this Rustic Fig & Banana Bread, Black Mission or Brown Turkey figs are ideal. They hold their texture while baking, provide a pleasant sweetness, and pair beautifully with the ripe bananas and light brown sugar in the recipe.

What Ingredients Do I Need?

• Ripe Bananas – Provide natural sweetness and keep the bread moist.

• Fresh Figs – Chopped for the batter and sliced for a beautiful topping.

• Eggs – Help bind the ingredients and create a tender texture.

• Canola Oil – Adds moisture without overpowering flavor (can use other neutral oils).

• Milk – Softens the batter and adds richness.

• Vanilla Extract – Adds warmth and depth of flavor.

• Light Brown Sugar – Brings a soft sweetness and subtle caramel notes.

• All-Purpose Flour – The base for a soft yet sturdy loaf.

• Baking Powder – Gives the bread its rise.

• Salt – Balances the sweetness and enhances flavors.

Substitutions and Variations

• Oil: Swap canola oil for olive oil or melted butter for a richer flavor.

• Milk: Use almond, oat, or coconut milk for a dairy-free version.

• Flour: Substitute part of the flour with whole wheat flour for a nuttier taste.

• Sweetener: Replace brown sugar with coconut sugar or honey for a natural sweetness.

• Figs: Out of fresh figs? Use chopped dried figs, but soak them in warm water first to soften.

• Flavor Boost: Add cinnamon, nutmeg, or a pinch of cardamom for a warm, spiced loaf.

• Nuts & Seeds: Stir in walnuts, pecans, or sunflower seeds for extra texture.

Kitchen Tips and Notes

• Don’t Overmix: Stir the batter just until combined to avoid a dense loaf.

• Check for Doneness: Insert a toothpick into the center; it should come out clean or with just a few crumbs.

• Tenting with Foil: If the top browns too quickly, loosely cover with foil for the last 10–15 minutes.

• Cooling Matters: Let the bread cool 15 minutes in the pan, then transfer to a wire rack to finish cooling.

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Late Summer Fig Salad with Cucumbers & Feta

Celebrate fig season with this fresh and easy Late Summer Fig Salad with Cucumbers & Feta. A simple, seasonal salad bursting with sweet figs, crisp cucumbers, and tangy feta—perfect for backyard dining or a light summer meal. 

Late Summer Fig Salad with Cucumbers & Feta

Fig season has officially arrived, and my backyard tree is absolutely overflowing with fruit. I love walking outside, plucking a sun-warmed fig straight from the branch, and knowing you only get a few short weeks each year to enjoy them at their peak. Because the season is so fleeting, I try to savor every bite and make the most of the harvest while it lasts.

This salad is one of the simplest—and most satisfying—ways to highlight fresh figs. The sweetness of the fruit pairs beautifully with crisp cucumbers, tender butter lettuce, and a sprinkle of tangy feta. A drizzle of raspberry pomegranate vinaigrette or creamy balsamic pulls everything together for a refreshing dish that feels special without requiring much effort at all.

Even if you don’t have a fig tree out back, local farmer’s markets and grocery stores are starting to carry them right now. Be sure to grab a basket while you can, because fig season is short-lived, and these little jewels disappear far too quickly. This salad is the perfect way to celebrate their arrival—simple, fresh, and bursting with late-summer flavor.

Enjoy!

What Ingredients You Need

• Red butter lettuce – or your favorite leafy greens.

• Persian cucumbers – small, crunchy, and perfect for salads.

• Fresh figs – ripe but still firm for easy slicing.

• Feta cheese – crumbled for salty, tangy contrast.

• Dressing – raspberry pomegranate vinaigrette or creamy balsamic.

Substitutions and Variations

Substitutions

Don't worry if you don't have all the ingredients.  Here are some simple substitutions and alternatives to the figs when not in season.

• Greens: Swap butter lettuce for arugula, spinach, or mixed spring greens.

• Cucumbers: Use English cucumber or thinly sliced zucchini if needed.

• Figs: Fresh peaches, nectarines, or even strawberries work beautifully when figs aren’t in season.

• Cheese: Goat cheese, blue cheese crumbles, or even shaved Parmesan can stand in for feta.

• Dressing: Honey mustard, lemon vinaigrette, or olive oil with a drizzle of honey make simple alternatives.

Variations

What to try a different take on this salad?  Try adding one or more of the items below to create your own version.

• Add protein: Top with grilled chicken, shrimp, or salmon for a heartier meal.

• Nuts for crunch: Sprinkle in toasted walnuts, pecans, or almonds.

• Herbs for freshness: A handful of fresh mint or basil leaves adds brightness.

• Make it sweet-savory: Add a drizzle of honey or a few candied pecans for extra contrast.

Kitchen Tips & Notes

• Select figs carefully: They should feel soft but not mushy, with smooth skin and a subtle fragrance.

• Wash gently: Figs bruise easily, so rinse them under cool water and pat dry with a soft towel.

• Slice just before serving: To keep figs looking their best, slice them right before tossing the salad.

• Dress lightly: A little dressing goes a long way—too much can overwhelm the delicate figs.

"Set the Mood"

Late summer is the perfect time to take your meals outside, and this fig salad is made for al fresco dining. Picture a warm afternoon, the table set under a shady tree, a light breeze carrying the scent of the season, and this vibrant salad taking center stage. The juicy figs, crisp cucumbers, and creamy feta create a refreshing bite that feels just right for a leisurely afternoon gathering.

This salad shines as part of a weekend brunch spread—pair it with a basket of warm croissants, a simple quiche, or even a chilled pitcher of sparkling rosé. It also makes a beautiful side for grilled meats and seafood, turning a casual cookout into something a little more elegant. However you serve it, this dish has that effortless charm that makes summer dining feel special without being fussy.

Below are some serving suggestions and pairings to reference.

Serving Suggestions / Pairings

This salad is light, refreshing, and versatile—it can be served as:

• A starter course for a late-summer dinner party.

• A side dish alongside grilled chicken, lamb, or fish.

• A brunch feature, paired with crusty bread and sparkling rosé or iced herbal tea.

• A light lunch, especially when topped with extra protein or served with a grain like farro or quinoa.

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Have you tried this salad? What are your favorite summer salad ingredients? Leave a comment below or tag me on Instagram @SliceofSouthern—I’d love to see how yours turns out!

Fig Week: Fig and Goat Cheese Salad

This fresh fig and goat cheese salad is a wonderful mix of textures and flavors.  The perfect early fall salad!

Fig and Goat Cheese Salad

The last installment of my Fig Week recipes ends with a simple salad that is a mixture of textures and flavors.  Fresh figs, creamy goat cheese, crunchy walnuts, sit on a bed of green leaf lettuce.  The combination can't be beat. You have sweet and savory flavors that all pack a punch.  Top it with a simple balsamic vinaigrette and you have a wonderful salad perfect for the transitional season to fall.  

It only takes minutes to throw together this salad but the payoff is immense in flavor.  It would be great for a light lunch or as a side dish to grilled steak or chicken.  We had this for lunch the other day with some crusty bread for lunch with a crisp glass of sauvignon blanc eating alfresco and enjoying the afternoon.  Such a wonderful meal.  Hurry to the store while the figs are in season (it's a short season) and grab some to make this excellent salad.

Enjoy! 

What Ingredients do I need?

• Green Leaf Lettuce 

• Fresh Figs - In season now.  Find them in stores or at a farmer's market

• Goat Cheese 

• Walnuts 

• Creamy Balsamic Dressing- I used Brianna's brand

Substitutions and Variations

• Cheese: Try a flavored goat cheese or switch to feta cheese 

• Greens: switch to red leaf lettuce or try arugula 

• Nuts:  Try pecans or pistachios 

Kitchen Tips and Notes

• Make as much or as little as you need by adjusting the ingredients accordingly. 

• I love Brianna's Creamy Balsamic Dressing.  It has great flavor without all the bad stuff, plus its non-dairy, gluten and soy free.

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Fig and Goat Cheese Salad

1 head of green leaf lettuce, chopped
6-8 figs, stems cut off and quartered
1/3 cup walnuts
2 oz goat cheese, crumbled
Creamy Balsamic Dressing

In a large bowl or platter add the lettuce and top with the figs, walnuts, and goat cheese.  Drizzle with balsamic dressing and serve.

 

Fig Week: Fig Flatbread

Try this sweet and savory flatbread that has an unexpected topping of fresh figs, crumbled goat cheese, arugula, and a drizzle of heavenly balsamic glaze.  Not your ordinary thin-crust pizza!

Fig Flatbread

If you aren't lucky enough to have a fig tree in your yard (or a generous neighbor) make sure to go to the farmer's market and grab a few pounds of ripe figs and make this wonderful Fig Flatbread.  

Store-bought flatbread topped with sweet figs and crumbled goat cheese  make an extraordinary thin-crust pizza.  A drizzle of tangy balsamic glaze and a handful of peppery arugula give this a beautiful and flavorful finishing touch.  

This is one of the easiest pizzas to make and the taste is phenomenal!  I use some of the figs and bake them on the flatbread with some of the cheese and they turn out roasted and jammy.  Then I add the remaining fresh figs on top along with more goat cheese, arugula and get a fresh salad like pizza.  Soooo good!

Enjoy!

What Ingredients do I need?

• Flatbread - store bought is great - see kitchen tips and notes for my favorite choices

• Fresh figs

• Goat Cheese

• Arugula

• Balsamic Glaze - see kitchen tips and notes for my favorite choices

Substitutions and Variations

• Add spinach instead of arugula

• Buy store bought pizza dough and roll out really thin instead of purchasing flatbreads

• Try feta instead of goat cheese

Kitchen Tips and Notes

• Flatbreads:  use store-bought naan or flatbread.  Stonefire and Brooklyn Bred are both great brands

• Balsamic glaze - this is balsamic vinegar that has been reduced which gives it a condescended flavor and thickness. Brands - Colavita, Trader Joes, Roland Foods Glaze of Modena

• Make individual flatbread for each person or make 1 or 2 large flatbreads

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Fig Flatbread

1 pkg store-bought Flatbread (individual size or large size)
6 figs, thinly sliced crosswise
8 oz goat cheese, crumbled
1 cup (large handful) arugula
1/4 cup balsamic glaze


Preheat the oven to 450 degrees. Take the store-bought flatbreads and place them on a baking sheet. Top the flatbread with 1/3 of the fig slices and the cheese. Bake about 10 minutes until the crust is slightly browned. Remove from the oven.

Top the flatbread with the remaining figs, arugula, and cheese. Drizzle with the balsamic glaze. Serve.