Pecan Yeast Bread Fig Bruschetta

by | Appetizers & Tapas, World Cuisine

Multi-grain and pecan flour yeast bread is almost the star in this fig, Greek yogurt, honey and beet micro-green Bruschetta, but it all is!

Pecan Yeast Bread Fig Bruschetta

What Is Bruschetta?

Wow! Have we come a long way from the original Bruschetta of Italy, which is really just  slices of crusty bread, brushed with olive oil, lightly toasted in the oven and then topped with numerous antipasto toppings: tomatoes, meats, olives, cheeses and legumes. 

Assemble Figs, Yogurt and Honey On Top Of The Pecan Yeast Bread

This is my sweet and salty twist on Bruschetta. Homemade bread made with 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, a decadent Greek honey my sister brought back for me from a recent trip to Greece, AND a beautiful bright burgundy and green sprig of beet micro-greens.

I am just learning to grow micro-greens and will probably never be without them in my kitchen again!

Homegrown Figs

Come on… I grew up in a Mediterranean influenced home. I always wanted to grow figs and grape vines and have a few goats.

Well… I got the figs, still working on the rest! This is now the second home I’ve had, where I have been able to grow figs. They take about three years before a good harvest of figs appear, but so worth the wait!

My Beautiful Fig Trees

I knew 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 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

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

What to spread on this gorgeous slice of bread before I layer my figs on top? Why, Greek yogurt, or Homemade Yogurt of course!

Thick Greek yogurt spreads much like Mascarpone or cream cheese but since it’s more gut-friendly for most people and loaded with goodies for the tummy, 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!

Homegrown Micro-Greens

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. 

Home Grown Micro Greens

Grow them? I never gave it a thought until a year of the ‘C’ lockdown and bored out of my mind to generate some life around myself. 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. 

Garden to Table

How To Make Pecan Yeast Bread

I’m 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!

Pecan Yeast Bread Ready To Bake

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.

Beautiful Pecan Yeast Bread

How To Assemble Bruschetta

Once the bread is baked and cooled and the figs are sliced thinly, to show off their beautiful shape, you simply spread a schmear of Greek yogurt across the individual slices of bread, layer the 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. Had a light dinner and want a little nibble while watching an evening film?

Perfect with what ever your favorite evening pour is. A healthy, simple, homemade treat you are sure to make often. 

Ingredients Needed

  • Yeast
  • Sugar
  • Water
  • Milk
  • Olive oil
  • Pecans
  • Millet flour
  • Spelt flour
  • Salt
  • Egg
Pecan Yeast Bread Ingredients

Equipment Needed

  • Large mixing bowl
  • Wooden spoon
  • Measuring cup
  • Measuring spoons
  • Food processor or spice grinder to grind pecans
  • Baking sheet pan
  • Parchment paper

Fig Bruschetta & Pecan Yeast Bread Recipe

Recipe by Robin DaumitCourse: Appetizers u0026amp; Tapas, World CuisineCuisine: Mediterranean
Servings

8

servings

Multi-grain and pecan flour yeast bread is almost the star in this fig, Greek yogurt, honey and beet micro-green Bruschetta, but it all is!

Ingredients

  • Yeast – 2 teaspoons

  • Sugar – 2 teaspoons

  • Water – 1/2 cup

  • Milk – 1 1/2 cups (I used goat but plant milk works too)

  • Olive oil – 1/3 cup

  • Pecan flour – 1 cup pecans, crushed to a flour

  • Millet flour – 1 cup (oat flour can substitute)

  • Spelt flour – 2 cups, or more as needed

  • Salt – 1 tablespoon

  • Egg wash – 1 egg whisked with 1 teaspoon water

Directions

  • 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. Brush with egg wash, sprinkle the top with a little coarse salt and bake for 18 minutes. Cool and slice for Bruschetta.

Fig Bruschetta with Honey
 

My Muffin Madness

 

In my family, I’ve always been known as the ‘Muffin Queen’. Out of necessity, I created muffins for breakfast, lunch, on the go snacks, sometimes dinner and a sweet yet healthyish treat for dessert!

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