I’m happy to say that the contents of our kitchen should be here (in our new home in SF) in less than a week’s time. That said, we are already going on a longish stretch with no proper kitchen set up to speak of, with all due respect to our car-camping pot, pan, sharp-ish knife, titanium sporks and scrub brush. So it will be a true joy to unpack our gadgets, utensils, plates, placemats, baking supplies, measuring cups, et al. Until then though, we can only explore so many new neighborhood spots: homemade food is just satisfying, not to mention essential in establishing a new household. Therefore, even with our minimal gear we have enjoyed a few simple hits while camping out in our to-be furbished kitch. Toasts have been a favorite, from avocado to tomato and today, to fig. While their ease of preparation makes them ideal for a kitchen transition, they are also a perfect summer time food, as toppings maketh the Toast. I came across these in-season Black Mission Figs at Trader Joe’s yesterday and immediately knew they would go right into the rotation.
If there is one Toasts fundamental, it seems to be that the first layer should be soft and spreadable, to provide moisture, texture, and a grippy surface for subsequent toppings. Mashed avocado, peanut butter and strained Greek yogurt are my favorites.
If you haven’t made strained Greek yogurt before, it’s really easy and a great make-ahead (in fact it’s best if there are several hours / overnight for straining). Click here for how-to. As thick as Greek yogurt already is, straining it makes it even thicker, and is a healthier alternative to cream cheese or Burrata – it is packed with protein and calcium, and contains little to no fat (you can use any variety, Whole, 2%, Non-Fat, you prefer.) And while it seems sour, plain Greek yogurt can actually go many ways – sweet, by adding honey or maple syrup, or savory, by adding salt and olive oil or other seasoning. As you can see, strained Greek thick enough where if you add the honey or olive oil, it will not become runny, where as unstrained Greek might turn to thin to really be spreadable:
I use it regularly and it worked very well in today’s breakfast!
Fig & Greek Yogurt Toasts with Almonds & Honey
Hands-On Time: 10-12 minutes
Special Equipment: Cheesecloth & rubber band (for strained Greek yogurt)
- 1/2 Cup Strained Plain Greek Yogurt (see here for how-to and make-ahead tips)
- 1/2 – 1 Tbsp honey
- 1-2 Slices bread, depending on size (I used 1/2 of a top of a rustic baguette here)
- 2 Tsp Olive Oil
- 1 Tbsp Chopped or Slivered Almonds
- 3 – 4 Fresh Figs
- Place the strained Greek yogurt in a bowl and add honey to taste. Set aside.
- Toast the Bread, then drizzle with olive oil. (Because our kitchen has not yet arrived from our move and we are using our car-camping gear, I toasted the bread in a frying pan with olive oil. Brushing the bread with the oil after toasting in a conventional toaster or quickly broiling on a baking sheet would work even better!)
- Spread the reserved yogurt across the slices, followed by a sprinkle of the almonds.
- Arrange figs so that there are plenty per slice, then sprinkle additional almonds.
- Drizzle any drier figs with a teeny bit of honey.