Fig and Walnut Bostock
Fig and Walnut Bostock is a flavorful French French Receipes dish prepared with quality ingredients. Preheat oven to 350°.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionPreheat oven to 350°.
Toast walnuts on a rimmed baking sheet, tossing occasionally, until fragrant, 8.10 minutes; let cool.
Pulse in a food processor until finely ground.
Using an electric mixer on high speed, beat butter and honey until light and fluffy, about 4 minutes.
Mix in egg, then flour, baking powder, salt, and walnuts just to blend.
Preheat oven to 350°.
Whisk eggs and 1 teaspoon water in a small bowl and brush 1 side of brioche slices with egg wash.
Place on a rimmed baking sheet and spread each slice with about 2 tablespoons walnut creme.
Top with figs, cut side up.
Brush figs with butter and drizzle with honey.
Bake bostock until edges are golden brown and figs look softened and juicy, 20.25 minutes.
Transfer baking sheet to a wire rack and let bostock cool.
Dust with powdered sugar just before serving.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.