- 12 medium figs (1 1/2 pounds)
- 4 slices brioche or challah cut 1-inch thick
- 1/2 cup sugar
- 3 tablespoons butter
- 1/2 cup plain yogurt, stirred until smooth
- 1/4 cup sliced almonds
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.
All recipes adapted from Anne Willan
Recipe courtesy of Danny Boome