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Taste a fig first to see how sweet it is... and thus how much honey you want to add.
Flaky sea salt
Spread toasted seeded bread with softened Neufchâtel cheese. Top with sliced ripe figs and drizzle with olive oil and honey. Season with flaky sea salt.
Recipe by Dawn Perry
Photos by Peden + Munk
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15 Toast Recipe Ideas That Go Beyond Basic Avocado
Kiersten Hickman/Eat This, Not That!
Before avocado toast revolutionized breakfast and brunch menus, toast was treated as an afterthought. Typically served on the side of a breakfast dish, or scarfed down as a snack with some peanut butter, toast wasn't typically considered a satisfying meal for one to enjoy. That was until smashing an avocado onto a piece of toasted bread became a popular breakfast and weekend brunch staple.
While avocado toast is delicious and absolutely worth the hype, it isn't the only food product that works well on a slice of toast. In fact, simply spreading (or smashing) one item onto a toast limits all of the creative combinations that one could enjoy instead.
We decided to look beyond a smashed avocado on toast and experimented with even tastier toast ideas. These 15 toast recipes are unique and delicious, and they're the perfect breakfast to make your Instagram followers drool.
Savory Fig Toast
Like most fruit, figs pair wonderfully with traditionally savory or salty ingredients. The natural sweetness just pairs so nicely with it all. It’s easy to go overboard when making your toasts and tartines. You don’t want to over do it though because then you won’t be able to taste all the scrumptious flavors. Less is oftentimes more in the case of food (butter and salt usually excepted from that rule!).
If you’re ever wanting to make a savory toast (with any fruit), caramelized onions and goat cheese are the perfect base. I mean, let’s be honest, that combination is good just on its own, but add the sweet fruit and it’s HEAVEN!!
As we transition into fall flavors, thin slices of apple and pear would be good on this setup too. And the fruit all look so different, people may not even notice it’s the same recipe over and over again.
So. These savory fig toasts are really an all-encompassing go-to recipe. They’re great as breakfast or lunch ideas or you can serve them up for friends (any time of day).
Since the goat cheese, onions, and figs have a softer consistency, I’d recommend a sturdier bread. This time we made it with sourdough. I think it’d be good on a rye or pumpernickel bread next time.
Or if you just need every meal served on a lovely piece of toast, try this smoked salmon tartine, this spicy avocado toast, a tuna tartare tartine for two, some ricotta and zucchini toast, or this ceviche avocado toast! One loaf of bread and you’re set for the week on meals!
Bacon-Wrapped Figs with Blue Cheese and Bourbon Caramel
I’m not a superstitious person, nor am I someone who takes much stock in hidden messages or so-called signs from the universe. But if there ever was a time that I could be convinced that the universe was at all strangely concerned with what I put up here on the blog, it would be this week, and about these figs.
Speaking of this week, I’ve spent the past 7 days frantically transferring files from my work laptop to a backup because I desperately need to send my computer out for repairs.
Aside from the fact that a dozen letters on my keyboard have stopped working, my computer will now only turn on if the charging cord is positioned just so, and just so has gotten increasingly impossible to find. Sometimes the screen turns black out of nowhere. Occasionally the computer makes an awful grinding sound. A few times it has even smelled like burning plastic. (And yes, I did once melt a laptop by setting it down on a still-warm stove while I was taking notes for work, but that was years ago. This is a whole different computer.)
The point is, I’ve been preparing to send it off to be fixed.
The interesting thing, though is that this computer is broken in a billion ways but it doesn’t ever freeze. Except for one time, yesterday, as I transferred the last of my photos. I noticed that my laptop froze while synching one of the last files: a picture of Bacon-Wrapped Figs with Blue Cheese and Bourbon Caramel.
Let me just pause from the story for a second to say: THOSE FIGS! Sweet and tender stuffed full of creamy blue cheese and surrounded by crisp, smoky bacon all slathered in a homemade caramel spiked with bourbon… they’re truly and honestly perfect. They’re one of my favorite hors d’ouerves that I’ve shared here. Except I never wound up sharing them here. But more on that in a minute.
The computer freezing business in itself isn’t that strange, I know, but at the exact moment that I noticed that my computer had frozen, I heard a character on the show Mike was watching in the next room exclaim that she was making her daughter’s favorite food for dinner. And her daughter’s favorite food? Bacon-Wrapped Figs. Seriously!
So there I was, listening to someone talk about Bacon-Wrapped Figs while I looked at a frozen thumbnail of Bacon-Wrapped Figs, when I realized that I still hadn’t ever posted the Bacon-Wrapped Figs. Thanks, universe, for spelling it out to me. I got the message, and I’m so glad I did.
I first made these figs a year ago at the very, very end of fig season for a party I was hosting. I’d had bacon-wrapped dates before (many times, and loved them very much) and I thought I’d try switching it up with ripe figs. Their floral, fruity flavor would make for a fantastic twist on the classic. And then I started thinking, since we were going for sweet and salty, why not crank it up a notch by candying the bacon– or even better, making a simple caramel sauce out of butter, brown sugar, and bourbon to brush over the bacon and give it even more sweetness and depth?
That, my friends, was the best idea. Not to pat myself on the back too much or anything, but I can’t help it. Bourbon caramel and figs and bacon are a match made in heaven.
And then, in the spirit of extravagance, I decided the last step to making these figs a true show stopper would be to stuff them with tangy and sharp blue cheese. I know not everyone out there is a big fan of blue cheese– and if you’re not, that’s okay. I mean, I’m surprised I’ve kept your attention this long if that’s the case, but I welcome it. You can use goat cheese, cream cheese, or brie instead. But for my fellow blue-cheese lovers, load it up, my friends.
For what it’s worth, a bunch of blue-cheese haters devoured them. All together, it just works. And you only need SIX ingredients. It’s great when you can get fancy with an easy recipe, isn’t it?
I wanted to post these immediately but decided it’d be best to wait until the next time figs were in season, which is now. I just forgot for a little bit there. But don’t be like me. Don’t wait. Hurry and make these Bacon-Wrapped Figs with Blue Cheese and Bourbon Caramel for your friends while you can still get fresh figs in abundance, because every melty-cheese, sweet-and-salty, crisp-bacon loving mouth is going to be thanking you for throwing them together.
And you’ll be thanking my broken computer and TV-binge-watching housemate for their parts in bringing them here for you to find.
Ok not entirely true but it could have been, because I think you can understand the deliciousness of this warm toast. The filling just melts in your mouth, and the combination of sweet and salty takes this to a whole new level. It’s very simple to make to, and all the ingredients used in this PB Banana Toast are actually healthy. You can eta this for breakfast or possibly a snack. I love this, do you?
Sweet Salty Banana Double Toast
2 slices of optional toast bread
2 tbsp creamy peanut butter
a little bit of optional butter
HOW TO MAKE:
Take two slices of (fiber) toast bread. Spread on some creamy peanut butter on one of the slices.
Garnish with some sliced organic banana and spread over some sea salt and then ripple over some agave syrup.
Cover with one of the toast breads. Butter both outer surfaces of the toasts and then place the toast in a sandwich maker until golden.
Off the Beaten Aisle: Fig Jam
A jam would seem an unlikely ingredient to be overlooked.
After all, legions of parents rely on the many offerings of the grocer’s PB&J aisle to maintain peace with the lunch-box crowd.
Except that when you peer past the usual suspects -- strawberry, raspberry, grape, apricot -- you find some seriously wonderful hidden jam gems that belong as much at the dinner table as they do slathered between slices of bread.
Fig jam has a thick, almost dense consistency and a rich, full sweetness that isn’t cloying the way many preserves are. My theory on that? Much of the sweetness comes from natural sugars figs have one of the highest sugar contents among fruits.
Except they aren’t technically a fruit. Figs actually are flowers folded in on themselves. The tiny, crunchy seeds inside are the fruit. But I digress.
Fig jam loves to be paired with Mediterranean flavors, from oregano and feta cheese to almonds and just about anything lemony.
And it’s great with meat, in part because it's loaded with an enzyme that is a potent (and delicious) tenderizer.
Which means you should consider adding a bit to your next beef stew. Or rub it under the skin of a chicken or turkey before roasting. Or substitute it for the apricot jam called for in many sweet-and-sour chicken recipes.
And that’s just the start. Here are some more ideas for moving this jam from the sandwich scene to the dinner table.
Roast fig tartines with prosciutto, blue cheese & honey
A delicious recipe for salty and savoury roast fig tartines with prosciutto, blue cheese & honey.
A few thyme leaves stripped from the stalk
1 slice of sourdough, lightly toasted
Approx 2 Tbsp smooth ricotta per tartine
Approx 15 gms of blue cheese (as much as you like)
A few chopped raw walnuts
Preheat the oven to 180C / 350F
Cut the figs through the top and about halfway down in a crisscross. Drizzle a few drops of olive oil and balsamic into the middle of the figs. Sprinkle over a few thyme leaves and bake in a preheated oven for 10 – 15 minutes (depending on the size, 10 minutes for small figs, and 15 for larger). Remove and set aside.
To make the tartines, spread each slice of toasted sourdough with the smooth ricotta and then top that with a thin layer of blue cheese. Either cut this if you can or of its too hard, crumble over a few pieces.
When the figs are out of the oven, turn on the grill of your oven.
Place the cheese-covered slices of toast on a baking tray and when the grill is ready, place under the grill and toast for a few minutes until the blue cheese starts to melt. Remove the tray and scatter over a few chopped walnuts. Return this to the grill and cook until the walnuts are toasted, and the cheese is bubbly.
Place one roasted fig on each tartine cutting them in half if they are too big or to evenly distribute. Twirl a slice of two of prosciutto onto the toast and next to the figs. Drizzle honey over and serve either warm or at room temperature.
Keywords: Roast fig, tartine, prosciutto, blue cheese, honey, toast, walnuts
Fig & Prosciutto Bruschetta
These bruschetta are seriously sweet-salty, creamy-crunchy perfection! We’re layering toasted baguette slices with tangy-sweet fig butter + smooth, creamy mascarpone + salty prosciutto, with a big shake of freshly cracked pepper on top.
Every single time I’ve walked into the kitchen today, somehow I leave with a mouth full of crumbs. This is exactly what you need for your Easter brunch spread this weekend!
I might have mentioned my love affair with Trader Joe’s Fig Butter before… and it’s so, so perfect on these bruschetta. Can’t-stop-won’t-stop til I reach the bottom of the jar – good thing I keep a backup in the pantry.
Of course you can use any other fig jam or preserves from your local store, but if you’re looking for an excuse to head to Trader Joe’s (guilty, always), you can run with this one.
These are dangerously simple to throw together at the last minute, especially if you toast the bread ahead of time. Spread, dollop, press, and stuff one in your mouth before friends arrive, because taste testing is very important. Maybe another, just to be sure.
- 1 cup chopped stemmed dried Calimyrna figs
- 1/3 cup water
- 1/3 cup chopped pitted Kalamata olives or other brine-cured black olives
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon balsamic vinegar
- 1 tablespoon drained capers, chopped
- 1 1/2 teaspoons chopped fresh thyme
- 2 5.5-ounce logs soft fresh goat cheese (such as Montrachet), each cut crosswise into 1/2-inch-thick rounds
- 1/2 cup chopped toasted walnuts
- 1/4 cup toasted walnut halves
- Fresh thyme sprigs (optional)
- Assorted breads and/or crackers
Ree Drummond's 4-Ingredient, Sweet-and-Salty Appetizer Deserves a Spot on Your Holiday Menu
Invest a mere 20 minutes to majorly upgrade any holiday spread (even tiny ones).
From filming her Food Network show with a cell phone at her home ranch kitchen to hilariously attempting TikTok challenges with her family, we&aposre becoming bigger and bigger fans of the more casual, relatable Ree Drummond that&aposs emerging in 2020. (And we like her even more since she ditched keto for this healthier lifestyle strategy!)
So we&aposve been keeping a keen eye on what she&aposs been cooking up on her latest on-air episodes, especially as the holiday season approaches and her creations often offer a nice balance of indulgence, flavor and a bit of nutrition.
On this weekend&aposs Christmas Unwrapped, the Pioneer Woman shared a simple and delicious-sounding appetizer idea that we hope to include on our household and virtual happy hour menus early and often this season. This 20-minute Fig and Blue Cheese Bruschetta can be scaled for celebrations small or large, and calls for just four main ingredients: Toasted baguette slices, fig spread, crumbled blue cheese and fresh basil. The only cooking required is to toast the bread, although we love this tip from one viewer who has tried the recipe.
"[Bake] again after the fig and blue cheese are added. Remove from [the] oven and drizzle with honey and add chopped marcona almonds," viewer Kim suggests. And another home cook, Deanna, tried a variation that also sounds wonderful, "I substituted the blue cheese for goat cheese and it was a HUGE hit! Simple and delicious."
Add fresh fig slices to that last idea and you pretty much have Ina Garten&aposs Fig and Goat Cheese Toast recipe. All the more reason for the much-anticipated, Drummond-desired Barefoot Contessa and Pioneer Woman partnership should become a reality. For now, we&aposll be crossing our fingers, watching for a petition to sign related to that dream duo and noshing on these Fig and Blue Cheese Bruschetta.