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.

FIG & GOAT CHEESE BRUSCHETTA

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.

Ingredients

• 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

Instructions

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.