Fig and goat's cheese brioche toasts
Makes: 12
Prep time: 25 minsTotal time: 
Recipe photograph by Ant Duncan
Fig and goat's cheese brioche toasts
Cheese on toast hits new heights with buttery brioche, sharp goat’s cheese and beautiful honey-drenched figs
Makes: 12
Prep time: 25 minsTotal time: 
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Nutritional information (per serving)
Calories
98Kcal
Fat
7gr
Saturates
4gr
Carbs
6gr
Sugars
2.9gr
Fibre
0.3gr
Protein
3.5gr
Salt
0.29gr
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst’s recipes
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst’s recipes
Ingredients
- 125g from an unsliced brioche loaf
- 20g unsalted butter
- 150g soft goat’s cheese - use vegetarian cheese if required
- 50g full-fat soft cheese
- a few sprigs of thyme
- 2 large or 3 medium figs, cut into wedges
- clear honey, to drizzle
Step by step
Get ahead
Pre-fry the brioche rounds and store in an airtight container for up to 2 days. Make the cheese mixture a few hours ahead. Reheat the brioche rounds for a few minutes in a hot oven to crisp up before assembling.
- Cut the brioche into four chunky slices and use a 5cm cutter to stamp out 12 circles. Melt the butter in a frying pan and gently fry the brioche rounds until golden and crisp on both sides.
-
Put the goat’s and soft cheeses in a bowl and stir until thoroughly combined. Pick the leaves from most of the thyme sprigs, stir in and season well. Spoon or pipe the cheese onto each disc of brioche and top with a fig wedge and a grinding of black pepper. Scatter over the remaining thyme and drizzle with honey just before serving.
Waste notTear any leftover brioche into chunky pieces. Toss with melted butter, crushed garlic and grated Parmesan then spread out on an oven tray and bake until golden brown and crisp. Use as a garnish for soup.
