Warm, juicy figs on tangy tahini yogurt, with crispy rye and a thin drizzle of honey. A breakfast or brunch dish with creamy, nutty and crunchy elements.
Fresh figs are usually at their best in late summer and early fall, though availability varies from year to year and from shop to shop. Choose figs that feel soft but aren’t leaking or bruised. Ripe figs are naturally sweet and juicy; briefly warming them makes them even softer and brings out the seeds more clearly. They don’t need long in the oven: too much heat makes them mushy and causes a lot of their juice to run out. Out of season, you can also make this breakfast with firm, ripe peaches or plums, halved and roasted a little longer if needed.
The yogurt keeps the dish fresh and creamy. Tahini adds a pleasant sesame flavor and a slight bitterness, which keeps the figs and honey from becoming too sweet together. First stir the tahini with the lemon juice and a spoonful of yogurt until smooth; then add the rest. Tahini can be thick or quite runny, so if the yogurt gets very thick, stir in a teaspoon of water. Use full-fat yogurt for a soft, spoonable base. Greek yogurt works too, but it’s often thicker and a little richer in flavor.
Rye bread brings a heartier, earthier note than muesli or white bread. Baked into small crumbs, it becomes crispy on the outside while keeping its distinctive flavor. Don’t cut the bread too finely: coarse crumbs give you more bite and are less likely to burn. Rye bread varies in moisture depending on the type; if needed, give the crumbs a few extra minutes in the pan over medium-low heat, stirring frequently. Whole-grain sourdough bread is a good alternative, but has a milder flavor.
Serve the figs as soon as they come out of the oven, so the contrast between warm fruit and cool yogurt is preserved. The honey is mainly intended as a light finishing touch; taste first, as very ripe figs sometimes need little extra sweetness. This dish works for breakfast or brunch, and is also suitable as a light morning meal. For a more substantial brunch, put some extra yogurt and rye crumbs on the table. You can prepare the yogurt and crumbs separately ahead of time. Store leftovers covered in the fridge and eat them within two days; keep the crumbs separate so they stay crispy.
Preheat the oven to 200 °C. Halve the figs and place them cut side up in a small baking dish.
Roast the figs for 8–10 minutes, until warm and juicy but still holding their shape.
Meanwhile, crumble the rye bread coarsely. Melt the butter in a frying pan over medium-low heat and fry the crumbs for 4–6 minutes, stirring regularly, until crispy. Stir in a small pinch of salt.
In a bowl, stir the tahini and lemon juice until smooth. Mix in the yogurt and lemon zest.
Divide the tahini yogurt between two bowls or plates. Arrange the warm figs on top, scatter over the crispy rye and finish with a thin drizzle of honey.
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