Pecan Yeast Bread Bruschetta with Fig and honey is a multi-grain and pecan flour bread topped with yogurt, fresh figs and a drizzle of honey.
What Is Bruschetta?
Wow! Have we come a long way from the original Bruschetta of Italy.
Slices of crusty bread, brushed with olive oil, lightly toasted in the oven and then topped with tomatoes, meats, olives, cheeses and legumes.
This is my sweet and salty twist on Bruschetta, that showcases fresh figs, layered over pecan yeast bread and a drizzle of honey.
Homemade bread made with pecan nut flour and other non-wheat flours, baked to a rustic crunchy finish.
A spread of thick Greek yogurt, sliced fresh figs, freshly plucked from my tree, a drizzle of honey, and a beautiful bright burgundy and green sprig of beet microgreens.
I am just learning to grow microgreens and will probably never be without them in my kitchen again!
Come on… I grew up in a Mediterranean influenced home.
This is now the third home I’ve had, where I have been able to grow figs, and hope to never be without them.
They take about three years before a good harvest of figs appear, but so worth the wait!
Which is why, when I was asked to compete on The Great American Recipe, with PBS and was asked what I would make if I was in the finale, I knew!
Knowing that I wanted to create a dish to showcase the figs, not cook them, and not dumb them down with a loaf of store bought baguettes, I created this recipe.
I woke one morning knowing exactly what kind of bread I would make for my figs and I’m telling you this recipe is now one of my favorite (easy to make), yeast breads.
Pecan Flour For Pecan Yeast Bread Bruschetta
Actually, any nut flour would be great in this Bruschetta bread but somehow I just thought pecans would be the nut I wanted to enjoy with my figs.
Each nut has its own distinct flavor and tossing them into the food processor to grind to a flour only takes about one minute.
The pecan flour tastes nutty, for sure, a bit sweeter than walnuts, pistachios or hazelnuts and more full flavored than the gentle taste of almond flour.
Pecan flour it is!
Yogurt Instead Of Cheese On Bruschetta
What to spread on this gorgeous slice of bread before I layer my figs on top?
Thick Greek yogurt or Labneh spreads much like Mascarpone or cream cheese.
Since it’s more gut-friendly, it just makes more sense when serving for a gathering.
As for me personally, I love the extra tangy flavor it brings to the figs.
A drizzle of honey across the top, and you won’t be able to stop eating this Bruschetta!
Having a large events catering company in the family, I was exposed to these pretty little vegetable confetti that were used to garnish hundreds of artistic plates in just one setting.
They were expensive and very delicate, a cost rarely considered when billing clients for the beautiful food served at their wedding or other special occasion event.
Grow them? I never gave it a thought until a year of the pandemic lockdown, and bored out of my mind to generate some life around myself.
Ultimately, I was surprised how fast the seeds turned into a thick carpet of tiny, colorful leaves.
I was hooked! The micro-greens I used on this Bruschetta are a type of beet, therefore the vibrant color but I will try this dish again with other greens.
How To Make Pecan Yeast Bread Bruschetta With Figs And Honey
Not sure why people are generally shy of making yeast bread.
It couldn’t be easier; some type of flour, some yeast and something wet.
Mix until it’s no longer sticky and in about an hour or more, you’ve got a beautiful dough to bake and fill you home with the most amazing aroma of love!
In this recipe of pecan yeast bread, I simply ground a handful of pecans (other nuts or even oats could be used), and used this as part of the flour mixture.
Since I was looking to create a more rustic, grainy texture bread, I used spelt flour instead of wheat flour.
Wheat flour, however, does puff up a bit more than a heavy flour.
How To Assemble Pecan Fig Bruschetta
Once the bread is baked and cooled and the figs are sliced thinly, you simply spread a schmear of Greek yogurt across the individual slices of bread.
Finally finish with a layer of sliced fresh figs on top, drizzle honey and top it off with a lovely micro-green.
When To Serve Fig Bruschetta
Breakfast, Lunch, Brunch, Dessert or High Tea!
Having a few friends over?
Serve these with tea or a sparkling wine.
Having a light dinner and want a little nibble while watching an evening film?
Perfect with whatever your favorite evening pour is.
A healthy, simple, homemade treat you are sure to make often.
- Olive oil
- Millet flour
- Spelt flour
- Fresh figs
- Greek yogurt
- Micro greens
- Large mixing bowl
- Large Clay (if possible) 4 quart bowl for rising bread. Since I bake bread often, I have found a clay or earthenware bowl helps to rise the bread quicker. This one in particular is beautiful for both rising and baking in.
- Wooden spoon
- Measuring cup
- Measuring spoons
- Food processor or spice grinder to grind pecans
- Bread Baking pan – one I love for baguettes and long rustic loaves is below.
- Parchment paper
- Cutting board
Fig Bruschetta Over Pecan Yeast Bread
- Large bowl with cover
- Bread baking pan
- 2 tsp Yeast
- 2 tsp Sugar
- 1/2 cup Water
- 1 1/2 cups Milk any whole fat type
- 1/3 cup Olive oil
- 1 cup Pecans crushed to a flour
- 1 cup Millet flour or oat flour
- 2 cups Spelt flour more for dusting
- 1 tbsp Salt
- 1 Egg wash egg wash – 1 egg whisked with 1 teaspoon water
- 1/2 cup Greek yogurt or Lebneh
- 6-10 Fresh figs 1 per slice, as needed
- 1/4 cup Honey – 1/4 cup
- 1/4 cup Microgreens garnish
- In a large bowl place the yeast, sugar and water and allow to sit for 5 minutes to dissolve and start to foam.
- Whisk in the milk, oil and salt. Slowly whisk in the pecan flour and millet flour.
- Slowly whisk in the spelt flour until the dough comes together. Switch to working the dough with your hands, adding enough spelt flour until it is no longer sticking to your fingers.
- Transfer dough to an oiled bowl, cover and allow to rise in a warm (not hot) place for about 1 1/2 hours.
- Heat oven to 400. Shape the dough into a log or place in a long bread baking pan. Brush with egg wash, sprinkle the top with a little coarse salt and bake for 18-20 minutes, until firm. Cool and slice for Bruschetta.
- Per slice of bread, spread a little yogurt, thinly sliced fresh fig, a drizzle of honey and a micro green on top.