Grilled Fig Toast

Photo: Randy Mayor; Food Styling: Blakeslee Wright-Giles; Prop Styling: Claire Spollen
Who knew toast could be so delicious? Brushed with butter, dipped in sugar, and grilled, the bread (a nice enriched challah) becomes almost brûléed.

Yield:

Serves 4 (serving size: 1 bread block, 3 fig halves, about 2 teaspoons sauce, 1/4 teaspoon oil, and dash of salt)

Recipe from

Recipe Time

Hands-on: 15 Minutes
Total: 15 Minutes

Nutritional Information

Calories 288
Fat 11 g
Satfat 5 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 0.0 g
Carbohydrate 0.0 g
Fiber 0.0 g
Cholesterol 0.0 mg
Iron 0.0 mg
Sodium 315 mg
Calcium 0.0 mg

Ingredients

1/4 cup Saba*
3 tablespoons turbinado sugar
2 1/2 tablespoons butter, melted and divided
1 teaspoon freshly ground black pepper
6 fresh figs, halved
Cooking spray
4 (3/4-ounce) "blocks" challah bread, crusts removed
2 tablespoons granulated sugar
1 teaspoon extra-virgin olive oil
1/4 teaspoon coarse sea salt

Preparation

1. Combine Saba, turbinado sugar, and 1 tablespoon butter in a saucepan. Bring to a simmer over medium-high heat. Stir with a whisk until syrupy. Remove from heat; stir in pepper. Keep warm.

2. Heat a grill pan over medium heat. Coat figs with cooking spray. Place on grill pan; grill 2 minutes on each side or until lightly charred.

3. Brush bread with remaining 1 1/2 tablespoons butter. Sprinkle granulated sugar onto a small plate. Dredge bread evenly in sugar. Place bread in pan; grill 15 seconds on each side or until lightly charred, being careful not to scorch. Arrange bread and figs on a platter; drizzle with olive oil. Sprinkle with coarse sea salt.

*Saba is a sweet-tart condiment made from grape must; you can substitute balsamic syrup.

Note:

Keith Schroeder,

September 2014