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

Keith Schroeder
Recipe by Cooking Light September 2014

Gallery

Randy Mayor; Styling: Claire Spollen

Recipe Summary

hands-on:
15 mins
total:
15 mins
Yield:
Serves 4 (serving size: 1 bread block, 3 fig halves, about 2 teaspoons sauce, 1/4 teaspoon oil, and dash of salt)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

Nutrition Facts

288 calories; fat 11g; saturated fat 5g; mono fat 0g; poly fat 0g; protein 0g; carbohydrates 0g; fiber 0g; cholesterol 0mg; iron 0mg; sodium 315mg; calcium 0mg.
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