Grilled Sourdough with Butternut Squash, Figs and Feta
A delightful snack of crunchy sourdough toast topped with fried butternut squash, fresh figs, salty feta, caramelized pecans and micro greens with a drizzle of light vinaigrette.
Equipment
- 1 grill pan
Ingredients
- 4 slices of sourdough bread approximately 1cm thick
- 2-3 tbsp olive oil divided
For the toppings:
- The elongated part of a small butternut sliced into very thin circles
- 2 tbsp olive oil
- 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/3 tsp salt
- 4 figs thinly sliced across
- A few caramelized pecans
- 1 flat tbsp crumbled feta
- A few edible flowers or micro greens to decorate
For the dressing:
- 1 tbsp olive oil
- 1 tbsp balsamic vinegar
- 1/2 tsp honey
- 1/4 tsp rock salt
Instructions
- Heat 2-3 tbsp of olive oil to medium high in a grill pan. Fry the bread for about 2 minutes on each side until golden. Remove and let cool.
- Mix 2 tbsp of olive oil with 1/2 tsp ground cinnamon and 1/2 tsp ground nutmeg. Brush the slices of butternut squash with the mixture. Fry on the same grill pan for 3-4 minutes on each side until softened. Remove and place on a paper towel so that it absorbs the excess oil.
- Make whipped feta, if using: whisk 70g with a table spoon of olive oil.
- Make the dressing by whisking together 1 tbsp olive oil, 1 tbsp balsamic vinegar, 1/2 tsp honey and 1/4 tsp rock salt.
- Assemble the toast: brush the bread with whipped feta and arrange the butternut slices on top followed by sliced figs. Scatter over more feta crumbles, add pecans and micro greens.
- Drizzle over the dressing and serve.
Notes
- For the dressing, try using a fruity vinegar such as apple or fig balsamico.