Figs on Fire
The kind of snack you make when your heart’s a little bruised but your taste is still intact. Halved figs, blistered under heat with a glug of balsamic, turning syrupy and lush. Dropped onto thick yogurt or golden toast, scattered with crushed pistachios — a moody little masterpiece that tastes like closure. Feels like something a poet might make when ghosted.
Ingredients
- 6 –8 fresh figs halved
- 1 –2 tablespoons balsamic vinegar
- ½ cup full-fat yogurt or 2 slices sourdough toast
- 2 tablespoons crushed pistachios
- Optional:
- 1 teaspoon honey
- Pinch of flaky sea salt
- Freshly ground black pepper or chili flakes to taste
Instructions
- Preheat the oven or broiler to high heat.
- Place the halved figs cut-side up on a parchment-lined baking sheet.
- Drizzle with balsamic vinegar and roast or broil for 10–12 minutes, until soft, caramelized, and syrupy.
- While the figs roast, spread yogurt into a shallow bowl or toast your bread.
- Spoon the hot figs and their juices over the yogurt or toast.
- Sprinkle with crushed pistachios and finish with honey, sea salt, or chili flakes if using.
Notes
The balsamic enhances the figs' sweetness and adds depth.
Pistachios provide a buttery crunch.
Yogurt cools the warmth; toast gives you a crispy edge to chase the soft.
Shortcuts & subs:
No figs? Use plums or grapes.
No balsamic? Try pomegranate molasses or a splash of sherry vinegar.
Vegan? Sub with coconut yogurt or cashew spread.
Apéro energy:
Turn it into crostini, pour a glass of something dry and chilled.
Turn it into crostini, pour a glass of something dry and chilled.