It was time for the Thursday night pier concert again!! And I had leftover figs to make this perfectly salty and sweet (non-primal, gluten-filled SORRY) snack for our beach picnic. And when I read the description of the Found Object Syrah at Trader Joes with notes of fig and vanilla I obviously had to get it to go along–it was too perfect not to. While this dish is certainly full of grains, it makes a great appetizer or not-so-sweet dessert for guests if you’re feeling like you want a little glutenous (or gluttonous ;)) treat in your life.
Nutty Fig Toasts (Adapted from Food Network Magazine) (Difficulty-Easy; Serves 4-6)
- 8 to 10 fresh figs, halved
- 2 teaspoons extra-virgin olive oil
- coarse sea salt
- 1/2 c. unsalted almond butter
- 1/2 c. raw hazelnuts
- 1 Tbsp. organic virgin coconut oil
- 1/2 c.cottage cheese
- 3/4 tsp. ground cinnamon
- 2 Tbsp. honey, plus more for drizzling
- Toasted multigrain bread, for serving
Preheat the oven to 400°F. Toss the figs with the olive oil and a pinch of salt in a baking dish. Roast until soft, about 12-15 minutes.
Meanwhile, puree the almond butter, hazelnuts, coconut oil and 1/2 tsp. sea salt in a food processor until smooth and creamy, about 2 minutes. Scrape down the sides of the bowl. Add the cottage cheese, honey and cinnamon and pulse until combined, about 1 minute.
Spread the ricotta mixture on the bread and top with the roasted figs. Drizzle with honey and top with chopped nuts.