If I’m going to buy a fig spread, I’d rather it be imported. I have yet to find a good fig spread that’s made locally, artisanally – perhaps because I live in New York. The fact is that the mighty fig is a speciality of the Mediterranean zones, and those cultures know how to handle and finesse it so much better than we Yanks do. Yes, we may know how to chop them in half, pile with ricotta and honey, or bake them in tarts, but, c’mon, let’s be honest with ourselves.
I spotted the Fig & Hazelnut Spread from Mt Vikos, a Rhode Island-based importer of Greek cheeses including feta, fetiri, kasseri and halloumi, but also meze and toasts. They make no bones about the fact that their spreads are meant to accompany cheese but the spreads are also good for baking.
The ingredients of this spread consist of fig, water, hazelnuts, lemon juice, grape juice concentrate, and lemon zest. No sugar of any ilk, no preservatives. The directions say to refrigerate after opening. Mt Vikos is proud of and stands by its ingredients, and every flavor and texture has its place in the mixture. The result is tart and rich and delivers crunch through the ground hazelnuts and fig seeds. Meant to be experienced. This is no sweet and smooth little jam for scones.
Also available in Mt Vikos spreads are Apricot & Figs, Glazed & Roasted Figs, and Apricot & Almond.
If you can’t get this locally, buy it at online retailer Salumeria Italiana for $7.
Happy hunting . . . Anne
P. S. This company also owns and distributes Ines Rosales Tortas, the classic crispy Spanish snack, thus tripling my respect for them.