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avocado bruschetta toasts with caramelized figs & pistachio dukkah

by Jackie Newgent  |  March 21, 2019  |  1 Comment

I’m giddy once my spring cleaning is done. The same thing happens when I spring clean anything edible found in my kitchen. And since I’m a huge advocate of preventing food waste, I’m basically giddy x 2 when I have a clean kitchen and no waste! So, here’s how this “clean” recipe came to be.

I had a lonely hoagie roll in my freezer, four fresh figs (yep, a bit off season) and an almost shriveled up lemon in my fridge, a fully ripened avocado in my produce bowl, and a little pistachio dukkah. If not familiar with dukkah, it’s basically a Middle Eastern mixture of nuts, spices, and herbs. These ingredients were all leftovers from recipe projects. (Hint: I just finished writing my next cookbook, FYI!) Then I simply put all of these ingredients together in this fun party app or snack. Enjoy—and then go spring clean your own kitchen. Let me know what you create!

Note: The Recipe Redux theme this month: “Spring Clean Your Kitchen.”


avocado bruschetta toasts with caramelized figs & pistachio dukkah

Yield: 6 servings

Serving size: 2 bruschetta



  • 1 (4-ounce) whole grain/seeded hoagie/submarine roll, cut crosswise into 12 slices
  • 4 large fresh black mission figs, remove stems, cut lengthwise into about 6 slices each
  • 1 1/2 tablespoons extra-virgin olive oil, divided
  • 1 teaspoon coconut nectar (or agave nectar or honey)
  • 1 Hass avocado, peeled, seeded, and cubed
  • 1 tablespoon fresh lemon juice plus 1 teaspoon grated lemon zest
  • 1/8 teaspoon sea salt, or to taste
  • 1 tablespoon pistachio dukkah (see recipe below) or chopped roasted, salted pistachios
  • 12 tiny sprigs fresh mint (optional)



  1. Preheat the oven to 450°
  2. Brush both sides of the bread slices with 1 tablespoon of the olive oil. In a medium bowl, gently toss the fig slices with the remaining 1½ teaspoons olive oil. Arrange the bread and fig slices onto an unbleached parchment paper-lined large baking sheet.
  3. Bake the bread and fig slices until the bread is toasted, about 12 minutes, no flipping bread required. Immediately transfer just the toasted bread to a cooling rack. Place figs back in the oven and roast until lightly browned, about 6 minutes more. Using tongs, immediately flip over each fig slice, then drizzle with the coconut nectar (or agave nectar or honey).
  4. In a large mixing bowl using an electric mixer on medium speed, blend together the avocado, lemon juice, and salt until fluffy.
  5. Top each toast slice with a dollop of the avocado mixture. Top with the caramelized fig slices. Sprinkle with the pistachio dukkah and lemon zest. If using, add the mint sprigs to each bruschetta. Serve at room temperature.


Per serving: 160 calories, 9g total fat, 1g saturated fat, 0g trans fat, 0mg cholesterol, 150mg sodium, 20g total carbohydrate, 3g dietary fiber, 9g total sugars includes 1g added sugars, 4g protein

pistachio dukkah

  • 3½ ounces no-shells, roasted, lightly salted pistachios (2/3 cup)
  • 1½ teaspoons freshly ground black pepper
  • 1 teaspoon flaked or coarse sea salt
  • ½ cup sesame seeds, white or black
  • 2 tablespoons coriander seeds
  • 2 teaspoons cumin seeds


  1. Add the pistachios to a food processor. Cover and pulse until chopped. Transfer to a medium bowl. Add the pepper and salt.
  2. Heat a medium skillet over medium heat. If not already roasted/toasted, add the sesame seeds and cook while stirring until lightly toasted, about 2 minutes. Add to the medium bowl.
  3. Add the coriander and cumin seeds to the hot skill over medium heat. Cook while stirring until fragrant, about 1 minute. Add the seeds to a coffee/spice grinder and pulse until coarsely ground. Add to the medium bowl.
  4. Stir all ingredients together. Serve with seasonal veggies or fresh bread and extra-virgin olive oil. Or sprinkle onto a variety of dishes, including salads or hummus. Makes 1¼ cups (20 servings).


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