Tasting it next to a plain dark balsamic is the quickest way to see the difference. The fig version starts softer and rounder, and it asks for less help from honey or jam in a dressing.
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Fig balsamic is at its best on foods that are creamy, salty, or rich: goat cheese and brie, prosciutto, pork, peppery greens, and vanilla ice cream. A teaspoon or two does the job, and for a thicker finish you can simmer it for about 10 minutes into a glaze. Its jammy sweetness and tangy finish are the reason one bottle can carry you from the cheese board to dessert.
What Fig Balsamic Tastes Like
The first note is syrupy and figgy, close to a spoonful of fig preserves. Behind it you get red fruit, a hint of plum, and the caramel depth of a dark balsamic, and the finish is clean and tart rather than cloying. That tang is the useful part. Rich, salty, or creamy foods coat your mouth, and a few drops of acid reset it so the next bite tastes as good as the first. Sweet foods benefit too, since acid makes fruit and cream taste brighter instead of flat.
Tasting it next to a plain dark balsamic is the quickest way to see the difference. The fig version starts softer and rounder, and it asks for less help from honey or jam in a dressing.
Straight from the Bottle or Reduced?
Use the vinegar as it is when you want it to blend in: whisked into a dressing, splashed into a pan to lift the browned bits, or spooned over fruit. Reduce it when you want it to stay on top of the food, where it clings to a cheese or a pork chop and holds its shape on the plate. Both versions are covered below.
Five Pairings That Make the Most of Fig Balsamic
Goat Cheese and Brie
Goat cheese is tangy and a little chalky, and brie is buttery. Fig balsamic rounds out the first and cuts through the second. For a 4-ounce log of goat cheese, drizzle about 1 teaspoon of vinegar, then add cracked pepper and a few thyme leaves. For brie, bake a small wheel at 350°F for 8 to 12 minutes, until the center softens, and spoon the vinegar over the top. Serve either with toasted baguette.
If this ends up as a cheese board, our guide to building an olive oil and balsamic tasting board covers how to lay out the bread, cheese, and drizzles.
Prosciutto with Melon or Fresh Figs
Salty cured meat wants acid and sweetness together, and fig balsamic provides both. Wrap thin strips of prosciutto around melon wedges, or around halved ripe figs when they are in season, and finish with a few drops of vinegar and black pepper. It takes five minutes and looks like you planned an appetizer.
If you are still looking for a bottle, our Italian Fig balsamic vinegar blends ripe Italian fig purée with our Traditional 18 Year Style dark balsamic base, and its product page suggests it for salads, cheese plates, relishes, and marinades as well.
Pork Chops and Pork Tenderloin
Pork and fruit are old friends. Sear seasoned chops in a tablespoon of extra virgin olive oil over medium-high heat, about 4 to 5 minutes per side for chops an inch thick. Brush on 1 to 2 tablespoons of fig balsamic or the glaze below during the last 2 minutes. If you add it sooner, the sugars scorch. Pull the pork at 145°F, then rest it for 3 minutes. For tenderloin, roast at 425°F for 20 to 25 minutes to the same 145°F, glazing in the last 5.
Peppery Greens
Arugula, frisée, and baby kale have enough bite to stand up to the sweetness. Whisk 3 tablespoons of extra virgin olive oil with 1 tablespoon of fig balsamic, 1/2 teaspoon of Dijon, and a pinch of salt, which is enough for about 4 cups of greens. Add sliced pear or fresh figs, crumbled goat cheese, and toasted walnuts. It is just as good drizzled over roasted Brussels sprouts.
Vanilla Ice Cream and Roasted Fruit
A teaspoon over vanilla ice cream makes an instant sundae sauce. For something warmer, halve peaches, plums, or pears, brush with olive oil, and roast at 400°F for 15 to 20 minutes, until soft. Drizzle the vinegar on while the fruit is still warm and serve with ice cream or Greek yogurt. If you enjoy this sort of thing, the rest of our dark balsamic vinegar collection has plenty of other fruit flavors to try the same way.
A Quick Fig Glaze
Fig balsamic is already thick and fruity, so it needs far less work than a plain vinegar. Pour 1/2 cup into a small saucepan with a sprig of thyme and a pinch of salt, and simmer over medium-low heat for 8 to 10 minutes, until it falls to about 1/4 cup and coats the back of a spoon. Remove the thyme and let it cool for 10 minutes, because it thickens as it cools. If it sets up too firm, whisk in a teaspoon of warm water. That makes about 4 tablespoons, enough for the pork above, a goat cheese log, and a few spoonfuls of ice cream. For plain balsamic reductions and troubleshooting, see our full guide to making a glaze with balsamic vinegar.
Serving Fig Balsamic Beyond the Five
Once the bottle is open, a few small habits get the most from it. Keep a spoon of the glaze next to the cheese board so guests can add as much as they like. Spoon a little over roasted carrots or squash straight out of the oven, when the heat lets the sweetness soak in. Stir a teaspoon into plain Greek yogurt with a pinch of cinnamon for a quick breakfast. Because the flavor is concentrated, the best results come from restraint: add a little, taste, and add more only if the dish asks for it.
Frequently Asked Questions
Do I need to reduce fig balsamic?
No. Use it straight from the bottle in dressings, marinades, and pan sauces, or drizzle it over cheese and fruit. Reduce it only when you want something thick enough to stay on top of the food.
What olive oil goes with it?
A peppery extra virgin olive oil is a strong match in dressings. The product page also suggests garlic, blood orange, cilantro and red onion, Persian lime, and toasted sesame oils.
How much should I use?
Start with 1 teaspoon per serving as a drizzle and 1 tablespoon per 3 tablespoons of oil in a dressing. It is concentrated, so add more by the drop.
Fig Balsamic on Your Next Board
Fig balsamic earns its spot on any board, and it makes an easy gift when you pair it with other flavors. Our olive oil and balsamic vinegar tasting set includes the Italian Fig dark balsamic alongside other olive oils and vinegars to try.