Greek Cheesecake with Poached Figs
/This honey-sweetened cheesecake is a rich but not sweet match with brandy. The figs are a decadent addition. I used a semi-soft cream cheese.
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Prosciutto with Fig and Goat Cheese
/These little rolls look like sushi but have a very Italian taste. Fig chutney, preserves or relish are available at gourmet shops and many cheese shops. If the goat cheese is not spreadable, thin it out by adding a little bit of milk. Use white bread that is fairly elastic so you can roll it.
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Crostini of Fig and Truffled Cheese
/Few things are sexier than truffled cheese – it has a huge hit of flavour and an appealing muskiness. Look for a cheese that contains truffles rather than just truffle oil flavouring. I often make a little salad of mixed greens, dressed with a touch of extra virgin olive oil and lemon juice, to go with this as a plated first course. Otherwise, you can nibble on the crostini with a pre-dinner drink.
Arugula with Roasted Figs and Burrata
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Figs, which are now in season, are very easy to roast. I find Black Mission figs roast the best.
Greek Cheesecake with Poached Figs
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This honey-sweetened cheesecake is a rich but not sweet match with brandy. The figs are a decadent addition. I used a semi-soft cream cheese.
Read MoreChicken with Lemon Balm and Roasted Figs
/The curry provides a little background texture; the dish itself is not hot. You can substitute mint for the lemon balm if you wish, and add 1 teaspoon grated lemon rind. Serve with rice and stir-fried snow peas. Figs are not native to Canada, although there are people trying to grow them on the West Coast. If you want to go local, use plums instead.