Toast with figs recipe
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Total: 5 min Diners: 4
Again a NO recipe that in less than five minutes can solve from a breakfast to a snack through the best of lunches and is that many times preparations as simple as this toast of figs with mojama are the key to the happiest moments. Now they are in full season in Spain and we will have them until mid-September, a very short time to enjoy a sweet and fleshy fruit that for savory dishes works very well as long as we look for powerful salty contrasts so that the combination shocks and triumphs at the same time.
In this case, the choice has been the mojama, the tuna loin sausage (the lower part, the area known as descargamento), cured in salt so typical in southern Spain (although remember that the Italian bottarga is the same and is also very consumed there) which is usually consumed as a sausage but can be very versatile playing with their points of healing, which give it more or less rigidity and dryness. We could also have used the cured and grated tuna heart, the classic anchovies, anchovied sardines or a powerful black olive pâté.
Nutritional properties of figs
According to the Spanish Nutrition Foundation “after water, the major component of fresh figs is carbohydrates (glucose, fructose and sucrose). In fact, along with bananas, custard apples and grapes, figs are one of the fruits with the highest sugar content.
The protein content is not high, although it has all the essential amino acids. Regarding fiber, the fresh fig has a significant amount and in relation to minerals does not provide high amounts (only its potassium content is remarkable).
In relation to vitamins, the fig contains small amounts of vitamin B6 and thiamine.”
How to make fig toast with mojama
. Cereal and rye bread slice, 4 u Figs, 4 u Tuna mojama, 40 g Ricotta salata, 120 g Balsamic reduction, a few drops Flaked salt, a few sprinkles Extra virgin olive oil, 2 teaspoons Baby spinach leaves, 8 u
I recommend using a dark bread, with flavor and an acidic touch characteristic of sourdough; a cereal bread with rye and a bit of carob is ideal. You will only have to cut it into slices, not too thin but not too thick and toast it well in the toaster or in the pan with a few drops of olive oil, on both sides.
While the bread is toasting just wash the figs carefully, because they are usually fragile, and cut them into quarters.
Add a few drops of extra virgin olive oil to the bread and cut the mojama with your fingers, although you could also do it with a knife.
Now all that remains is to assemble the fig toast with a base of creamy ricotta salata – we could also use burrata or just its inner stracciatella – the fig pieces on top, a few drops of the balsamic reduction, the pieces of mojama and to finish off a few flakes of salt on the figs, a drizzle of oil again and the baby spinach leaves that could also be replaced by some arugula leaves or other sprouts such as sorrel, to everyone’s taste.
Tips and suggestions
This type of toast – or tostas – are healthy, natural and bring us closer to seasonal produce and local producers. I always recommend you to look in small stores for nearby suppliers because the result will be much, much better without a doubt.