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.
FIG AND BLUE CHEESE BRUSCHETTA
Provided by Ree Drummond : Food Network
Categories appetizer
Time 20m
Yield 16 servings
Number Of Ingredients 5
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.
FIG, BURRATA & PROSCIUTTO TARTINE
Use larger slices of sourdough for our fig, burrata and prosciutto tartines for an impressive-looking lunch or starter that's deceptively easy.
Provided by Esther Clark
Categories Lunch, Starter
Time 10m
Number Of Ingredients 8
Steps:
- Heat a griddle pan over a high heat or heat the grill to high. Drizzle each side of the bread with a little olive oil, then toast in the pan or under the grill for 2 mins on each side until golden brown.
- Spread the fig chutney over the toasted bread. Tear or chop the burrata into chunky pieces and arrange these on the toast, create little nests of prosciutto on top, then add the fig pieces. Sprinkle with the thyme, then drizzle with more olive oil and a little balsamic vinegar.
Nutrition Facts : Calories 519 calories, Fat 19 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 64 grams carbohydrates, Sugar 31 grams sugar, Fiber 7 grams fiber, Protein 19 grams protein, Sodium 2.3 milligram of sodium
FIG, PROSCIUTTO, AND ARUGULA BRUSCHETTA
Make and share this Fig, Prosciutto, and Arugula Bruschetta recipe from Food.com.
Provided by ratherbeswimmin
Categories < 30 Mins
Time 22m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Toast the baguette slices on a preheated panini grill for 1-2 minutes or in a toaster oven until they are crisp and light brown.
- Cut the prosciutto slices in half and place on the toasted breads (fold prosciutto in half so that it fits neatly on top).
- Top each slice with 2 arugula leaves and 3 fig slices.
- Drizzle with olive oil and the Aceto Balsamico; serve immediately.
Nutrition Facts : Calories 194.2, Fat 2, SaturatedFat 0.4, Sodium 390.4, Carbohydrate 38.1, Fiber 2.7, Sugar 4.2, Protein 5.8
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