Fresh fig carpaccio with honeyed vinegar

November 13, 2015 (Last Updated: January 11, 2019)
Fresh fig carpaccio with honeyed vinegar recipe

Swap the traditional thin meat for earthy figs to create this vegetarian-friendly fresh fig carpaccio with honeyed vinegar. The beautiful swirling pattern is very easy to create, making it a perfect plate for the middle of a brunch table. This dish is a wonderful combustion of flavours – earthy, sweet, and sharp.

Recipe by Jacques Erusmus

Fresh fig carpaccio with honeyed vinegar

Serves: 6
Cooking Time: 20 mins


  • 18 fresh figs
  • 50g pine nuts, lightly toasted
  • 100g Parmesan, shaved
  • 45ml (3 tbsp) capers, rinsed
  • 125ml (½ cup) honey
  • 175ml white wine vinegar
  • 75ml water
  • 75ml olive oil
  • freshly ground black pepper, to taste
  • Garnish

  • edible flowers
  • honeycomb



Thinly slice the figs and arrange in a circle or fan shape on serving plates. Sprinkle with the pine nuts, Parmesan shavings and capers.


Mix together the honey, vinegar, water and olive oil in a bowl and spoon over the carpaccio. Season with pepper and garnish with edible flowers and a thin slice of honeycomb.

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