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)
Total:
Recipe from Cooking Light

More From Cooking Light

Recipe Time

Hands On: 15 Minutes
Total: 15 Minutes

Nutritional Information

Amount per serving
  • Calories: 288
  • Fat: 11g
  • Saturated fat: 5g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 0.0g
  • Carbohydrate: 0.0g
  • Fiber: 0.0g
  • Cholesterol: 0.0mg
  • Iron: 0.0mg
  • Sodium: 315mg
  • Calcium: 0.0mg

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