Monday, September 9, 2013

Fig & Goat Cheese Bruschetta

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.


Recipe Notes
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.

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