Recipe Roundup: Sigona’s Fig Balsamic

by Sigona's Farmers Market · Published August 1, 2020 · Updated August 6, 2024

Tuscan Herb Toasts with Chèvre, Arugula and a Fig Balsamic Reduction

Lusciously sweet and syrupy, this could be the fig that launched 1,000 ships. This is one of our best-selling balsamic infusions! Our Black Mission fig balsamic, made with natural ingredients, is lusciously sweet and syrupy, with a big, bold flavor that bursts with sweet complexity.

Toss it on salads, drizzle it on a fig, feta & walnut salad, top grilled white meats with it or reduce and spoon over ice cream. The options are endless!

Olive oil pairing suggestions: Tuscan herb, Navel orange fused, basil, any Sigona’s Fresh Press extra virgin olive oil.

Sigona’s fig balsamic is available in our markets and online at www.sigonas.com.

Shop now for Sigona’s Black Mission Fig Balsamic!

Check out these recipes featuring our fig balsamic:

Oven-Roasted Chicken with a Fig Balsamic & Apricot Jam Glaze

As the balsamic and the jam reduce, their flavors caramelize into a deep, rich glaze that gives chicken a sweet yet savory flavor that’s perfect for fall. Serve with maple-whipped sweet potatoes and a simply dressed green salad. Serves 4.

Oven-Roasted Chicken with a Fig-Apricot Glaze

Roasted Butternut Squash Salad with Summer Fig Chèvre and Pistachios Over Mixed Greens

This is a salad that’s perfect for your Thanksgiving menu. When roasted, the natural sweetness of the butternut squash caramelizes, which pairs deliciously with the tang from both goat cheese and the fig balsamic. The crisp, refreshing greens and green onion add just the right touch. Inspired by Yummy Beet. Serves about 4 as a side.

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Roasted Butternut Squash Salad with Summer Fig Chèvre and Pistachios Over Mixed Greens

Onion & Fig Balsamic Marmalade

Think caramelized onions meets our fan-favorite Black Mission fig balsamic. This condiment is perfect on a grilled pork chop, served as part of a charcuterie with a white cheddar or even layered on a sandwich or a turkey burger. Adapted from The Big Book of Backyard Cooking. Makes about ¾ cup.

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Fig & Orange Fudge Sauce

Rich chocolate with a hint of orange is a classic combination so we know you’ll love this fudge sauce. The fig balsamic gives it nice depth of flavor, too! This is great for gifting or for keeping on hand for drizzling over a bowl of gelato, baked or fresh fruit, ice cream or other favorite desserts. Adapted from The Olive Oil & Vinegar Lover’s Cookbook. You can also cool this in an 8×8” pan, allow it to set and serve it as fudge. Makes about 1.5 cups.

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Orange Flesh Honeydew, Fig & Prosciutto with Fennel and Sigona’s Basil Oil

Prosciutto and and cantaloupe is most definitely a classic combination — the saltiness of the prosciutto is countered by its sweet cantaloupe companion, creating a delicious flavor you might not usually expect from two simple ingredients. We’ve taken these two ingredients and added in a few other flavors and textures — the fennel adds fantastic crunch — to create a salad rather than a typical melon-prosciutto appetizer. Serves 4 to 6.

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Melon, Prosciutto and Arugula Salad with Sigona’s Summertime Peach White Balsamic

Tuscan Herb Toasts with Chèvre, Arugula and a Fig Balsamic Reduction

If you’re not a fan of goat cheese, we recommend a crème fraîche or just cream cheese. Either way, your taste buds will dance with delight at the combination of these simple ingredients. The arugula gives the bite a peppery punch that is lovely paired with our Tuscan herb olive oil and the sweetness of the fig balsamic reduction. Serves 4 as an hors d’oeuvres.

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Chèvre & Arugula on Tuscan Herb Toasts with a Fig Balsamic Reduction

Roasted Pork Tenderloin with a Fresh Figs and a Balsamic Reduction

Just typing out this recipe makes my mouth water. While the ingredients and preparation are simple, the flavors are fantastic, making this a great dish for a quick weeknight dinner or an impressive one that will suit dinner guests. Serves 2 to 4.

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Roasted Pork Tenderloin with a Fresh Figs and a Balsamic Reduction

Fig-Balsamic Roasted Cauliflower with Black Mission Figs

It is not uncommon to see cauliflower paired with golden raisins, especially served as a side dish in the home of a Sicilian (like the Sigona family!). Dried figs have that same sticky sweetness as raisins, but their flavor is a little more layered and their texture is more toothsome. Pairing these ingredients with our fig balsamic makes for an incredible dish. Dairy-free, gluten-free, paleo and vegan friendly! Serves 6 to 8.

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Fig-Balsamic Roasted Cauliflower with Black Mission Figs

Melon & Prosciutto Skewered Hors d’oeuvres

Melon and prosciutto is a classic Italian pairing. I love the salty-sweet combination, especially when drizzled with our reduced fig balsamic. It presents just the right flavor…delicious! I have two time-saving tips for this dish: 1). Balling melon takes time (and a bit of skill) so feel free to cube instead of ball the melon. 2). If you don’t want to take the time to make skewers, simply arrange the ingredients in a nice pattern on a large serving tray and allow guests to use toothpicks to skewer up the treat themselves. Makes about 9 skewers.

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orange flesh honeydew prosciutto basil skewers with balsamic

Fig Balsamic Glazed Pork with Basil & Gorgonzola

Seared in our basil olive oil, these fig balsamic glazed pork chops are full of flavor. The sprinkling of Gorgonzola adds a nice burst of flavor and creaminess to each bite. Serve this with blanched broccolini and mashed Yukon Gold potatoes. Inspired by Half Baked Harvest. Serves 4.

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