This Cooking Light appetizer has been in my recipe folder for years, so I finally decided to try it this weekend. The fig compote can be made ahead and refrigerated for several days in advance to make day-of prep easier.
FIG & GOAT CHEESE BRUSCHETTA
The original recipe calls for chopped walnuts on top. I am not a huge nut fan, so I left them off. If you want to include them, sprinkle 5 tsp. finely-chopped walnuts on top of your bruschetta before roasting.
- 1-1/4 c. chopped dried Mission figs
- 1/3 c. sugar
- 1/3 c. coarsely chopped orange sections
- 1 tsp. grated orange rind
- 1/3 c. fresh orange juice (about 1 orange)
- 1/2 tsp. chopped fresh rosemary
- 1/4 tsp. freshly-ground black pepper
- 40 half-inch-thick slices of French baguette
- 5 oz. crumbled goat cheese
1. Combine figs, sugar, orange sections, orange rind, orange juice, rosemary, and pepper in a small saucepan.
2. Bring to a boil. Cover, reduce heat, and simmer 10 minutes or until figs are tender. Uncover and cook 5 additional minutes or until mixture thickens.
3. Remove from heat and set aside to cool.
4. Preheat broiler.
5. Top each baguette slice with 1-1/2 tsp. fig mixture and 1 tsp. goat cheese. Arrange on a baking sheet covered in foil. Broil for 3-5 minutes (depending on broiler) until toast and goat cheese begin to brown.