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Fig and Hazelnut Butter Toast

Breakfast, noon, or night, this scrumptious, yet simple, summer recipe will leave you feeling nourished and satisfied. The rich and robust nutty flavour of toasted hazelnuts pairs perfectly with fresh figs and the sweet and slightly acidic notes of balsamic reduction. Serve with chopped pistachios for added vibrancy and texture.

Serves: 4-8 portions

Vegan figs and hazelnut butter on toast recipe G.M. GLOBAL

Vegan figs and hazelnut butter on toast recipe G.M. GLOBAL


  • 1 loaf of bread (such as Old Begian, sourdough or ciabatta etc.)

  • 2 cups hazelnuts, toasted and skin removed

  • 4-5 medium-sized figs

  • 3-4 tablespoons (Tbs) pistachios, coarsely chopped

  • 1/4 cup balsamic vinegar

  • 2 Tbs maple syrup (optional for sweetness of reduction)

  • 1/2 teaspoon (tsp) salt

  • OPTIONAL: 1-2 tsp light oil such as sunflower, vegetable or olive oil (if you would like a runnier consistency of hazelnut butter)


1. To prepare hazelnuts, preheat oven to 356°F (~180°C).

2. Line a baking tray with parchment paper and evenly scatter the hazelnuts on top.

3. Cook hazelnuts for ~8-15 minutes, until fragrant. The skins will darken slightly, although be careful not to burn them. You might like to shake the baking tray after ~5 minutes to ensure an even distribution of toasting.

4. Remove from oven and allow to cool for 3-4 minutes.

5. Transfer hazelnuts into a tea towel, rubbing the nuts against one another to remove the skins. (Its okay if a few skins remain) (NOTE: this step is optional, however hazelnut skins have a rather bitter flavour, so you may like to remove them)

6. While the nuts are warm, transfer them to a food processor or high speed blender and pulverize until a butter forms. Depending on the power of your culinary machine this could be anywhere from 2-10 minutes. It may be helpful to scrape down the edges throughout the process.

7. Add salt, blend.

8. OPTIONAL: If the hazelnut butter is not to your desired consistency, you may choose to add additional oil to achieve a smoother and creamier product.

9. Set butter aside.

10. To make the reduction, add balsamic vinegar to a small-sized saucepan, bring to the boil then reduce heat to a simmer, add maple syrup if you would like a sweeter reduction.

11. Stir frequently with a wooden spoon.

12. Depending on your desired thickness, the reduction will be ready in ~8-15 minutes. (Note: the mixture will continue to thicken when it cools)*

13. Slice bread and toast in a toaster or sandwich press.

14. While bread is toasting, slice figs and chop pistachios.

15. To prepare toast slices, generously spread hazelnut butter** over a slice of toast, layer with sliced fresh fig, sprinkle with chopped pistachios and drizzle with balsamic reduction.

16. Enjoy!


* If you have leftover reduction, it may solidify upon cooling (or turn into a taffy-like mixture). If you would like to reuse the reduction, simply reheat the balsamic over the stove for a minute or two until you achieve your desired consistency.

** Leftover hazelnut butter can be stored in the fridge. (Suggestions: add to smoothie bowls, granola, chia pudding, turn into Nutella, or enjoy in savoury bowls and salads etc.)

vegan figs and hazelnut recipe plant-based nourishment gmglobal

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