This recipe is super easy, and will make you look like a “Super Chef”! I love it. It pairs especially well with wine, and looks super fancy too 😉 I have served them warm, right out of the oven and also boxed them up for an hour train ride and served them at room temperature!
FIG & GOAT CHEESE BRUSCHETTA
Serves approx. 30 (yields more than 40 slices)
- 1 1/2 C. (or 9.5 oz) chopped dried Mission figs. You can use other figs, but so far Mission are the best.
- 1/3 C. sugar (I used half regular and half raw)
- 1/3 C. coarsely chopped orange sections (about 1/3 of a large orange)
- 1/3 C. fresh orange juice (approx. half of a large orange)
- 1/2 tsp. chopped fresh rosemary (dried rosemary works fine too, it’s less flavorful tho)
- 1/4 tsp. black pepper
- 1 tsp. grated/zested orange rind (I’ll show you what to do if you don’t have a grater)
- *slight pinch of salt
- *I want to make this recipe with honey in it too, I think that would really kick up the flavor profile a bit.
- 1 french bread baguette sliced across into disks (don’t slice diagonally)
- 1 & 1/2 containers of crumbled goat cheese (approx. 7 oz)
- a 2oz bag of chopped walnuts (1/2 C.)
PREP the first 7 ingredients, and combine in a small saucepan; bring to a boil.
- To start your prep: remove the hard stem and roughly chop dried Mission figs. Should be almost an entire container (I think I only left 10 not chopped). If you use Turkish Figs it will be an entire container.
- I used two types of sugar because I wanted the mixture to be sweet and rustic. I think raw sugar has a more earthy flavor, and the regular sugar has a sweeter flavor.
- As far as the orange sections are concerned. The first time I did this recipe, I followed it to a ‘T’ and sectioned the orange accordingly. Over the next few times of making it, I realized it’s an unnecessary task to segment the oranges. Just make sure you dice through the membrane and they will break down just fine.
- When it comes to chopping things up, if I can throw it in the food processor…I DO! So when it comes to the rosemary, I just use the processor instead of trying to chop it up and have it flying everywhere. To make this taste even easier, I put the sugar and the pepper in there as well. I think it allows the flavors to combine better (even tho it may not chop up the rosemary as well). If you’re able to utilize fresh rosemary, I highly suggest doing so, because it’s not as hard in the final product.
- Grated orange rinds…. I know not everyone has a peeler or a grater, so I used a very sharp knife and delicately sliced around the outside of the orange. You’ll want to stay pretty shallow to the surface of the orange, the point is to remove the exterior portion with the oils in it without disturbing the white bitter pith. I then proceeded to julienne the layers that I got, creating small strips. And went even further by roughly chopping those up!
- The throw everything into a small saucepan. And that’s the end of your prep!
Cover, reduce heat, and let simmer for 10 min.
Remove & cool to room temperature (you can stick it in the fridge overnight to let the flavors meld, if you want to tae some prep work out of your day, just allow it to come back to room temperature before trying to scoop it on to your bread).
Cut your baguette straight across (don’t try to get fancy, it makes the bruschetta too big, and just doesn’t broil right), making approx. 1/2 inch slices. You only need one baguette to create good portions. If you wanted to make this recipe go further, you could do it with two baguettes and spread the topping out a bit more. This would create a thinner topping, and it would be more dry (in flavor), but still good. You could also purchase pre-sliced bruschetta toasts, but I think they’re too tough to bite into. As well, you could also pre-toast these in the broiler before putting your topping on them, but I like them better without that added step.
Start your broiler, so it can preheat your oven.
Top each bread slice with approx. 1/2 tsp. of your fig mixture, then add about 1 tsp. of goat cheese on top of that, and then sprinkle your chopped walnuts over each.
Broil for <1 min and serve. Keep an eye on them while they are in the broiler, some broilers are hotter than other (it only took about 30 seconds to burn in my mother-in-laws oven, while 3 minutes under my broiler was just right).