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Fig and blue cheese pie

License type:	Rights-managed
Contributor:	© StockFood / Meliukh, Irina Portrait
Image size:	5504 px × 8256 px
Print size:	approx. 46.6 × 69.9 cm at 300 dpi ideal for prints up to DIN A2
Rights:	This image is available for exclusive usage.
There is a recipe available for this image
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Other versions of this image

This image is part of a series

Baguette sandwich with prosciutto and figs

Salad with figs, prosciutto, and raspberries

Croissants with figs, blue cheese and honey

Porridge with figs, grapes and raspberries

Bread roll with figs, blue cheese and honey

Fig salad with prosciutto, raspberries and balsamico

Recipe Order

(Sample)

The recipe texts listed below are immediately available for this image. Additional recipe texts, nutritional information, recipe variations (e.g. vegan, gluten-free) or recipe texts in up to 30 other languages are available on request (delivery time 1-2 working days).

Käse-Pie mit Feigen

Price: starting at €15

Recipe no: 1194438

Language: German

Number of characters: 1440

Energy (per serving): up to 400 kcal

Preparation time: 90 min

Total time: 105 min

Difficulty: medium

Fig, walnut and blue cheese quiche

Price: starting at €15

Recipe no: 1194507

Language: English UK

Number of characters: 1387

Energy (per serving): on request

Preparation time: 90 min

Total time: 105 min

Difficulty: medium

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Keywords

Autumn Dish Autumn recipe Autumnal Dish Blue Blue Cheese Blue Cheeses cake Cake (savory) Cake (sweet) Cheese Cheese Dish Cheese Recipe Cheese Tart Cheeses Containing lactose Cream Cake Cream Gateau Cream Torte Creamcake Dairy Product Directly Above Dish Exotic exotic fruit Fig Fig Cake Fig Cakes Fig Dish Fig Recipe Fig Tart Food And Drink From Above Fruit Honey Milk Product No One No-One Nobody Overhead View Plan View Recipe Recipe on request Savoury Series Studio Photo Studio Shot Tart Tarte Top View Tropical Fruit Wooden Background

This image is part of a feature

Feature

Sweet & Savory Figs

Ancient civilizations used figs to sweeten their food. Today, we are still cultivating their sweetness by baking them till they reach a sweet jelly-like consistency. We are even exploring the dynamics of their sweet flavor by using them in recipes that pair them with contrasting salty favorites like prosciutto and blue cheese.