In California, we get such amazing fresh produce, that I’ve become semi-obsessed with figs (especially the large, plump, purple ones!).
Given the cold, rainy weather we’ve had this past week, I was craving something wholesome and rich and just HAD to make these scrumptious, satisfying slices of heaven.
This recipe is a loose adaptation of a recipe I read on The Food Network. One big difference is that I preferred using mascarpone (Italian version of what we call ‘cream cheese’), because the ricotta gave the nutty spread a grainy texture that I did not prefer. Instead, the mascarpone made the spread even creamier (and dreamier!).
Given it’s Monday and the start of our work weeks, I thought I’d share an easy recipe that’s perfect for a weeknight snack or dessert! Hope you enjoy! 🙂
toasted, sliced whole grain or wheat bread (optional: cut off corners of bread for more appealing presentation!)
6-8 fresh figs, halved
2 tablespoons extra-virgin olive oil
1 cup salted roasted mixed nuts
1/4 cup salted, roasted mixed nuts, chopped for topping
1 tablespoon peanut oil
3/4 cup mascarpone (Whole Foods sells this and even has this great compote recipe using it that I love!)
2 tablespoons honey
1/2-3/4 teaspoon ground cinnamon
Preheat the oven to 425 degrees F. Toss the halved figs with the olive oil and a pinch of salt in a baking dish. Roast until soft, about 8-10 minutes.
Meanwhile, toast your slices of bread to your desired doneness.
While your bread is toasting, puree the mixed nuts and peanut oil in a food processor until you have made your own creamy, dreamy, nutty spread! This should take about 2-3 minutes. Taste it with a spoon to make sure you like the consistency. Now, add the honey, cinnamon, and mascarpone and pulse, until all the ingredients are well-incorporated. This should take between 30 seconds to 1 minute.
Spread the nutty mixture on the toasted bread and top with the roasted figs. Drizzle with honey (as much as you want!) and top with chopped nuts.
VARIATIONS: Drizzle nutella on top too! Add sliced, fresh strawberries! Do both! 🙂
DRINK PAIRING: Loved this with a hot cup of apple cider with a slice of lemon in it! 🙂