I've eaten fresh figs stuffed with blue cheese and dipped in a light batter and fine crumbs before frying, and they were delicious, but I don't have a recipe, sorry.

FIG PIE!!!!!

http://deliciousliving.com/recipes/fig-pie

Whole wheat crust (I skip the sugar):

https://andreasrecipes.com/whole-wheat-pie-dough/

Yes, I've posted this before, too. I seem to be stuck on reruns. Tomorrow, if I feel well (allergies and heat), I'm going to attempt making no tomato, no peppers, no isolated sugar, barbecue sauce. Figs will play a big part, subbing for the brown sugar. If it works, I'll post it. :)

Colleen, where I come from. that is a recipe! Sounds really good.

Draped with cured ham and drizzled with a honey vinaigrette. Or,

Cut cross in the top and put in a cube of goat's cheese and bake.

My fig is Celeste, btw

There are several fig newton recipes out there. I've never made any of them, but if I had a ton of figs, that would be my first thought. Of course, any cookie would be my first thought.

I made fig preserves when I had tons of figs, and unfortunately they got ripe at the hottest time of year, and I did not have air conditioning (in Venice). I made the preserves with Meyer lemon juice plus a bit of Valencia orange juice (not traditional, but that's what I had in my yard) and enough sugar to make it seem like a preserve. I may have added some Meyer lemon rind to it as well, since that is very soft. I do not know what the proportions were, but I had to cook it over a hot stove for way too long, considering the weather. Then I put is in jars and sealed them with wax, like my grandmothers used to do. I would always give a jar to my father because he loved fig preserves. I do not have fig trees at my current house, and I do miss them, although I do not miss the mess.

Take fresh fig. Wrap with a strip of prosciutto. Punch a toothpick through.

Set several out to serve as appetizers.

Simple, and so far one of my favorite ways of eating them.

Okay, back on laptop, the above was posted from my phone. I never liked figs, which were always dried, (OR fig newtons, even as a kid) until I had figs fresh over 20 years ago when a co worker brought some from her fig tree to work... they were astounding. They remain astounding!

Occasionally I find them at farmer's markets, but I am now attempting to grow my own, a slow process. I have a Chicago hardy, and two very small fig trees, a Texas Everlasting and a Celeste (the latter two came in a reduced price package of three when I did some other ordering from a nursery this spring - the third died rapidly). Don't know when I will actually see them set figs!

If you are interested in figs for breakfast, I came up withfigs and oatmeal in the rice cooker.

For stuffing whole fish with figs, try this one. (This also contains the non-recipe of wrapping the fig with prosciutto as mentioned above.)

Then there's a post I have of severalvegetarian fresh fig ideas, most of which don't require real cooking, other than the figs on portabella caps.

I'd think they'd also be great cooked into savory dishes you might otherwise cook apples or plums into. Still, my all time favorite to date is the prosciutto wrapped fig: the prosciutto cuts the sweetness of the fig, and the fig cuts the fatty, saltiness of the ham, and they blend well on the tongue together!

I could see serving with goat cheese, or putting in a Brie filled pastry alongside that particular cheese, then baking.

By the way, I froze a bunch of figs, and the ones I got to eat were still great when thawed, though more useful not just as themselves but cooked or mashed into things. Unfortunately I lost the rest during the Connecticut macroburst power outage of April. They might have still been good, but I was ruthless...

I ended up making a fresh-fig-cake

The cake was dense like a scone and it reminded me of a fig newton. Very nice, not too sweet. Easy to make.