On a cheese board, fig paste is a classic for a reason — its honeyed sweetness and gentle tartness cut through salt and fat better than almost anything. But for a deli or foodservice buyer, fig paste is far more than the wedge beside the cheese. Here are commercially useful ways to put it to work.
The classic, done well
A wedge or quenelle of fig paste alongside hard, aged cheeses — manchego, pecorino, aged cheddar, parmesan — is the timeless pairing. It also flatters blue cheeses and creamy brie, where sweetness balances sharpness. Sold as a jarred or wedged deli line, fig paste becomes a premium product in its own right, not just an accompaniment.
Appetizers and small plates
Beyond the board, fig paste lifts a whole category of savoury bites:
- bruschetta and crostini — a thin layer under cheese, prosciutto, or walnuts;
- baked cheese — a fig glaze over baked brie or halloumi;
- tartlets and pastries — a fruity base for savoury fillings;
- flatbreads and pizza bianca — paired with goat's cheese and rocket.
Each of these turns one bulk ingredient into multiple menu or retail lines.
A premium story, consistently delivered
Fig paste reads as artisan and Mediterranean, which is part of its value on a deli counter — but it has to be the same every time. Ours is made from Aegean figs at our İzmir facility to a written specification, with a Certificate of Analysis per lot, in food-grade pails, drums, and aseptic IBC. It sits alongside our date paste and apricot paste.
A family business with over twenty years in the trade — a Tuna Sourcing division — Date Paste Co. supplies bulk fig paste to U.S. delis and foodservice. Request a sample for your range.