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You are here: Home / appetizer / Food Network Magazine’s Nutty Fig Toast

Food Network Magazine’s Nutty Fig Toast

October 14, 2011 by Suzie the Foodie 4 Comments

Food Network Magazine's Nutty Fig Toasts

When I saw the recipe for Jonathan’s Nutty Fig Toast in the October issue of Food Network Magazine, it haunted me. It looked so bizarre, the flavour combination simple yet unusual, I had absolutely no idea if I would like it or not. So of course, I had to make it!

Food Network Magazine's Nutty Fig Toasts

I only made half the recipe but will write it in full for you. Puree 1 cup of salted roasted mixed nuts with 1 tbsp of peanut oil. I used cashew and canola oil instead. Process until smooth and creamy, making sure to scrape down the sides of the bowl.

Food Network Magazine's Nutty Fig Toasts

Add 3/4 cup part-skim ricotta cheese. I wanted to use that beautiful Tre Stelle mascarpone cheese instead so that is what I did. Thank you Tre Stelle!

Food Network Magazine's Nutty Fig Toasts

Add 2 tbsp of honey and 1/2 tsp of ground cinnamon. Pulse until well combined and smooth.

Food Network Magazine's Nutty Fig Toasts

It kind of reminded me of a vegetarian pâté. Intriguing!

Food Network Magazine's Nutty Fig Toasts

Toss 8 to 10 fresh figs, halved, in some olive oil with a pinch of salt. Put in a baking dish and roast until soft, around 10 minutes.

Food Network Magazine's Nutty Fig Toasts

Smear the spread on top of a piece of bread and top with a roasted fig. Drizzled with honey and top with chopped nuts.

How did it taste? Oh man, I LOVED it! It was so… weirdly wonderful. The sweet and soft roasted fig kissed by the honey. The crunch of the bread and the creamy earthy cinnamon-y rich cashew butter… I thought it was a perfect symphony in my mouth. I had never had anything like it before and I wanted more!

Which is a good thing. It was way too unusual for Reg who did not even look like he was going to take a bite of it. That was partly my fault. I warned him he might not like it so he was on foodie red alert. Turns out I was right. He said, “You like this?” after taking a small bite. I said, “Mmmm hmmm….” as I was eating mine. He said, “Good. Here is some more,” and put his serving on my plate.

My only suggestion is do not cut the bread on a bias like I did. You want the spread to go over the entire surface. It did make for a pretty picture though!

I give this odd and surprising treat four and a half out of five wooden spoons.

BTW, when I ran out of figs I used the leftover cashew mascarpone butter with grapes on bread! Not half as elegant but still, so tasty.

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Filed Under: appetizer, figs, Food Network Magazine, nuts, Tre Stelle

Comments

  1. Debra She Who Seeks says

    October 14, 2011 at 12:51 pm

    Hey, more for you!

    Reply
  2. Emily Malloy says

    October 14, 2011 at 4:37 pm

    Divine!

    Reply
  3. AvaDJ says

    October 14, 2011 at 5:02 pm

    I think all the ingredients combined sound heavenly, I know this is something I would definitely love. Figs and cheese are just meant to be eaten together. I must have missed this one in the magazine, going to have to look for it.

    Reply
  4. Suzie Ridler says

    October 14, 2011 at 5:53 pm

    Absolutely Debra! And I enjoyed every extra bite.

    So divine Emily, so divine.

    Oh good Ava, so glad you like the sound of the combo too and you’re right, figs and cheese together? Stunning! I think the recipe is near the beginning of the mag. Enjoy!

    Reply

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