ROASTED FIGS AND FETA SPREAD TOASTS

Roasted Figs and Feta Spread Toasts image

Provided by Marilena Leavitt

Categories Appetizer

Time 30m

Yield 3-4

Number Of Ingredients 19

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6 large slices whole wheat bread (I used my sourdough bread)
For the Figs
8 oz. ripe, fresh figs (about 10 medium)
3 sprigs of fresh thyme
1 TBSP. balsamic vinegar or Grand Marnier
2 TBSP. Greek honey
zest of half lemon
For the whipped feta spread
8 oz. Greek Feta cheese, crumbled
¼ cup plain Greek yogurt
1 TBSP. apple cider (or white wine) vinegar
½ tsp. sea salt
¼ tsp. freshly ground pepper
3-4 TBSP. extra virgin olive oil
Optional Toppings:
-- fresh thyme
-- lemon zest
-- honey or date syrup
-- white & black sesame seeds

Steps:

Preheat the oven to 400°F.
Wash the figs and remove the tough stem. Cut them in half and place in a small baking dish.
Toss the figs with the balsamic vinegar (or orange liqueur), the thyme and the lemon zest. Turn the figs so they are all cut-side-down on the baking dish. They should fit in a single layer.
Roast the figs for about 20 minutes and remove them from the oven. They should still have some juices at this point. Let them cool.
While the figs are roasting, prepare the Feta spread: place the Feta, Greek yogurt, vinegar, salt and pepper in a small food processor and process until fairly smooth.
Add the extra virgin olive oil in a slow, steady stream while continuing to pulse (you may need more or less olive oil, depending on the consistency you desire). Taste and adjust the seasoning. Refrigerate or use right away.
Assemble the toasts by slathering a layer of the Feta spread over the toasted bread, top with two or three fig halves (depending on the size of the toast), drizzle with the pan juices and some extra honey (to taste), and sprinkle with fresh thyme, lemon zest, and some sesame seeds (optional).