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Photo: Randy Mayor; Food Styling: Blakeslee Wright-Giles; Prop Styling: Claire Spollen

Grilled Fig Toast

Who knew toast could be so delicious? Brushed with butter, dipped in sugar, and grilled, the bread (a nice enriched challah) becomes almost brûléed.

Cooking Light SEPTEMBER 2014

  • Yield: Serves 4 (serving size: 1 bread block, 3 fig halves, about 2 teaspoons sauce, 1/4 teaspoon oil, and dash of salt)
  • Hands-on:15 Minutes
  • Total:15 Minutes


  • 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


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.

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

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Grilled Fig Toast recipe