Recipe courtesy of Anne Willan
and
Anne Willan
Recipe courtesy of Anne Willan
and
Anne Willan
Show:
Cooking Live
Episode:
Cook Along with Anne Willan
Fig Toasts
Getting reviews...
- Level: Easy
- Total: 30 min
- Prep: 15 min
- Cook: 15 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 464
- Total Fat
- 15 g
- Saturated Fat
- 7 g
- Carbohydrates
- 79 g
- Dietary Fiber
- 7 g
- Sugar
- 55 g
- Protein
- 7 g
- Cholesterol
- 47 mg
- Sodium
- 169 mg
- Level: Easy
- Total: 30 min
- Prep: 15 min
- Cook: 15 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 464
- Total Fat
- 15 g
- Saturated Fat
- 7 g
- Carbohydrates
- 79 g
- Dietary Fiber
- 7 g
- Sugar
- 55 g
- Protein
- 7 g
- Cholesterol
- 47 mg
- Sodium
- 169 mg
Ingredients
Directions
- Preheat the oven to 500 degrees or its highest possible setting. Toast the bread: lay the bread slices directly on the oven rack and toast in the heated oven until golden, 4 to 5 minutes. Place the toast on 4 warmed plates.
- Meanwhile, trim stems off the figs. Slice the figs in half and dip them in sugar, turning so they are well coated. Heat 1 tablespoon of the butter, add the almonds, and saute until golden brown, 2 to 3 minutes. Set them aside. Heat the remaining butter in a skillet until foaming. Add the figs, cut side down, and saute until done, turning once, 3 to 4 minutes.
- Set the figs on the toast and spoon over the pan juices. Top each toast with yogurt and a sprinkling of toasted almonds. Serve at once so the toast stays crisp.
