I love a café-quality meal that you can throw together without the fuss, and this raw fig, brie, and walnut toast gives you exactly that. Fresh, raw figs bring a delicate, juicy sweetness that cuts right through the rich, creamy bite of the brie. Every bite gives you a clear balance of soft and crunchy, sweet and savory.
Extra-virgin olive oil is the workhorse here. It gives your sourdough a deep golden crunch, and a final drizzle over the top brings grassy, peppery notes that keep the honey from tasting overly sweet. More importantly, eating these raw, fibrous figs with olive oil helps your body actually soak up their nutrients. These healthy fats keep you feeling full and energized for hours without weighing you down.
Because this toast is loaded with rich cheese, nuts, and wholesome carbs from the sourdough, it is already a complete and satisfying main meal on its own.
Ingredients
- 2 fresh figs (100 g), quartered
- 30 ml extra-virgin olive oil, divided
- 15 ml honey
- 2 thick slices sourdough bread (120 g total)
- 100 g brie cheese, sliced
- 30 g walnuts, chopped
- Salt and freshly cracked black pepper
Method
- Brush both sides of your sourdough slices with 15 ml of the extra-virgin olive oil. Toast them in a hot skillet over medium heat until deeply golden and crisp at the edges.
- Lay the sliced brie over the warm sourdough immediately so the residual heat from the bread gently softens the cheese.
- Arrange the raw, quartered figs directly over the brie.
- Scatter the chopped walnuts on top. Drizzle with the honey and the remaining 15 ml of extra-virgin olive oil, then finish with a generous pinch of salt and a crack of black pepper.
Nutritional Analysis
Total: Calories: 1255.0 kcal | Protein: 40.5 g | Fat: 77.8 g | Fiber: 7.8 g
Per Serving (2 servings): Calories: 627.5 kcal | Protein: 20.3 g | Fat: 38.9 g | Fiber: 3.9 g