Cornbread Fig Bruschetta Food

FIG AND GOAT CHEESE BRUSCHETTAS

Steps:

• Place the orange zest and orange juice in a medium (10-inch) heavy-bottomed pot or Dutch oven, such as Le Creuset. Add the sugar, vanilla bean, and figs to the pot. Cover and bring to a full boil over medium heat. (Don't worry; it may look dry.) Stir the mixture and boil hard for 1 minute, stirring to dissolve the sugar. Lower the heat, and cook uncovered at a full simmer for 50 minutes to 1 hour and 15 minutes, stirring occasionally. You want the little bubbles to be throughout the pot, not just at the edges. After 45 minutes, refrigerate a small amount of the liquid to see if it becomes syrupy. It should be like a soft fruit preserve. Keep cooking just until the liquid starts to gel when cold. If the liquid is too firm, add a little orange juice or water, cook for a minute, and test it again until it's right. Depending on how ripe the figs are, they will probably keep their shape, but it's fine if they don't. Discard the vanilla bean and serve or refrigerate.
• Before serving, toast or grill the bread and spread with goat cheese. Spoon the fig preserves on, then the grated orange zest if using, and serve.

BRUSCHETTA

Steps:

• Preheat the oven to 425 degrees. Slice the baguette at an angle 1/2-inch-thick. Brush both sides of the bread with olive oil and sprinkle one side with salt and pepper. Bake for 10 minutes, until lightly toasted.

CORNBREAD-FIG BRUSCHETTA

Steps:

• Heat oven to 400°F. Spray 8x4-inch loaf pan with cooking spray. In medium bowl, stir together muffin mix, buttermilk, melted butter and egg just until moistened (batter will be lumpy). Spoon batter into pan.
• Bake 18 to 20 minutes or until golden brown. Immediately remove from pan to cooling rack. Cool completely, about 30 minutes.
• Cut cornbread into 16 (1/2-inch) slices. Place on ungreased cookie sheet. Bake 20 minutes or until toasted.
• Meanwhile, in 1-quart saucepan, heat oil over medium-high heat. Cook shallots in oil 3 minutes, stirring occasionally, until tender. Stir in figs and vinegar. Reduce heat to medium-low; cook about 2 minutes or until thickened. Remove from heat; stir in pepper and chopped rosemary. Cover to keep warm.
• To serve, spread goat cheese on warm cornbread toasts. Top evenly with fig mixture. Garnish with rosemary sprigs.

FIG AND BLUE CHEESE BRUSCHETTA

Steps:

• Heat the olive oil in a nonstick skillet over medium heat. Add the baguette slices and toast on both sides until golden and crisp, about 8 minutes. Allow to cool, then spread with a little fig spread/preserves. Top with blue cheese chunks. Sprinkle on some basil.

BURRATA BRUSCHETTA WITH FIGS

Steps:

• Preheat an outdoor grill for high heat, and lightly oil the grate.
• Place figs, skin-side down, on grill. Cook until figs start to swell and bubble, 2 to 4 minutes.
• Whisk together balsamic vinegar and olive oil until completely combined, about 1 minute.
• Place Burrata cheese on top of each piece of toast. Spread figs around bread and drizzle with balsamic vinegar mixture. Season with sea salt and black pepper to taste.

PROSCIUTTO & FIG BRUSCHETTA

Steps:

• Preheat the broiler. Brush the bread slices on both sides with olive oil and season them with salt and pepper.
• Lay the bread slices on a baking sheet and place it as close to the heat source as possible. Broil the bread until golden brown on one side, about 1 to 2 minutes. Turn the slices over and broil for another 30 seconds to 1 minute, until browned.
• Lay the prosciutto on the bread slices, cutting it if necessary to fit. Toss the figs with balsamic vinegar and place on top of prosciutto. Drizzle with olive oil, salt, pepper and garnish with thyme if desired and serve at once (so the toast doesn't turn soggy).