Figs: love ’em or hate ’em? I happen to love them, especially caramelized and drizzled with a balsamic reduction! Take your toast to the next level with this delicious easy breakfast for any day of the week. Also, a great way to introduce your kids to something a little fancy and decadent, while expanding their taste buds at the same time. Pop your bread in the toaster, spread with your favorite cheese or yogurt, and top with coconut sugar sweetened figs, and a sprinkle of sea salt. Also, a fresh idea to serve for a Sunday brunch gathering.
Figs are one of the most alkaline fruits available, and they are rich in minerals such as potassium, calcium, iron, selenium, and zinc. There are hundreds of varieties of figs but some of the more common ones include Black Mission pictured here, or the Calimyrna which have a light green skin. Since fresh figs are very perishable fruits, they should be purchased a day or two in advance of when you’re planning on eating them. They should be plump and soft to the touch but not mushy. Figs are one of the few fruits that actually need to be picked from the tree when ripe. Use your nose and if they smell slightly sour they’ve already begun to ferment. With those tips in mind, you’re all set to make this tasty snack that perfectly balances sweet and savory.
- 2 slices of your favorite bread (regular or gluten free)
- 2 figs, caramelized
- 1 tablespoon coconut sugar
- 2 teaspoons coconut oil, butter, or ghee
- Your favorite cheese or yogurt
- Pinch of coarse sea salt
- 1 c balsamic vinegar
- 1 teaspoon honey (optional)
- Toast the bread to desired doneness.
- Spread the cheese/yogurt on each slice.
- Slice the figs in 3-4 slices and coat them in coconut sugar.
- Heat a skillet on medium heat, add the oil/butter/ghee, then add the sliced figs and cook for 2 minutes on one side, flip for another minute.
- Add to the toast and drizzle with balsamic reduction, and a pinch of salt.
- Add the balsamic vinegar/honey to a small saucepan and bring to a boil. Reduce heat and simmer for 15-20 minutes until it sticks to the back of a spoon, or it has a molasses-like consistency. It should reduce by half.
- This will make more than you need but you can store in the fridge in an airtight glass container and reheat when needed. You may need to add a small amount of water to thin it up a bit.
- Notes: Other uses for a balsamic reduction:
- Drizzle on salads, meats, fruits, ice-cream, roasted veggies, grilled fish, or pizza hot out of the oven!