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 GOAT CHEESE TOASTS
Provided by Ina Garten
Time 10m
Yield 6 to 8 servings
Number Of Ingredients 7
Steps:
- Toast the bread in a toaster and while it is still warm, spread the fig spread on each slice to cover it entirely. Place the cheese in a bowl and heat in the microwave for 30 to 45 seconds, until it's creamy and spreadable. Spread a layer of the cheese on the fig spread, leaving the edges of the fig spread visible. Sprinkle lightly with salt and pepper. Cut each toast crosswise to make appetizers that will be easy to eat. Place a fig slice on each piece, top with a few microgreens, and drizzle lightly with the balsamic vinegar. Serve at room temperature.
FIGS TOAST WITH CHUTNEY AND GOAT CHEESE
Make and share this Figs Toast With Chutney and Goat Cheese recipe from Food.com.
Provided by AJ Harvey
Categories Spreads
Time 1h15m
Yield 4 slices, 4 serving(s)
Number Of Ingredients 12
Steps:
- The day before, make the chutney: Wash figs, and cut into eight. Peel and finely chop the onion.
- Put everything in a pan with the vinegar, sugar, spices and a pinch of salt. Heat until boiling. Lower the heat and simmer over low heat for 30 minutes. Stir occasionally.
- Dispose in a bowl and allow to cool down completely before you refrigerate.
- Day of: Toast the bread slices. Spread two tablespoons of fig chutney on each slice. Add a little goat cheese, salt and pepper, pour a little olive oil.
- 2. Top with quartered figs and a few leaves of tarragon. Enjoy!
- There's a lot of variations you can make. Perhaps, you may want to pair the figs with some ricotta cheese and pine nuts or walnut instead, or maybe serve with some dry toast, pita chips, or even flatbreads. if you're interested in a more elaborated recipe for fig chutney, have a look over there.
Nutrition Facts : Calories 291.6, Fat 1.4, SaturatedFat 0.4, Sodium 331.9, Carbohydrate 62, Fiber 3.6, Sugar 23.9, Protein 8.3
BAKED FIGS & GOAT'S CHEESE WITH RADICCHIO
A fresh, seasonal starter that's simple to make and looks pretty on the plate
Provided by Mary Cadogan
Categories Dinner, Starter
Time 35m
Number Of Ingredients 7
Steps:
- Preheat the oven to fan 160C/conventional 180C/gas 4. Unless the baking sheet is non stick, line it with foil, then brush the foil lightly with oil.
- Cut the figs into quarters, from the top almost to the base, and arrange on the foil. Slice the goat's cheese and arrange in the centre of the figs. Bake for 10-15 minutes until the cheese is melted and tinged brown.
- Meanwhile, whisk the dressing ingredients with some seasoning. Put a couple of good radicchio leaves on each serving plate. Remove the figs from the oven and place on the radicchio leaves. Scatter the walnuts on top. Drizzle with the dressing and serve warm or at room temperature.
Nutrition Facts : Calories 314 calories, Fat 28 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 7 grams carbohydrates, Fiber 2 grams fiber, Protein 8 grams protein, Sodium 0.81 milligram of sodium
FIGS WITH GOAT'S CHEESE, PISTACHIOS & HONEY
Make the party season stress-free with these simple throw-together fig and goat's cheese canapés. For added luxury, try using truffle-infused honey
Provided by Esther Clark
Categories Canapes, Starter
Time 10m
Yield Makes 16
Number Of Ingredients 5
Steps:
- Arrange the figs on a tray, cut-side up. Slice the goat's cheese into eight rounds, then cut each round in half.
- Gently push the goat's cheese pieces into the cut sides of the figs, then season with a little salt and pepper, drizzle with the honey and scatter with the pistachios and thyme.
Nutrition Facts : Calories 96 calories, Fat 3 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 14 grams sugar, Fiber 3 grams fiber, Protein 2 grams protein, Sodium 0.1 milligram of sodium
FIG JAM AND GOAT CHEESE CROSTINI
Flavors of fall 'sage and figs' pair up with tangy goat cheese for an elegant appetizer that's a perfect pairing for a glass of bubbly. The toasts can be made up to a day ahead and stored at room temperature in an airtight container. The sage can also be prepared a day ahead, loosely wrapped in a paper towel, and stored in an airtight container. Fig jam can be purchased at high-end grocery stores. Quince jam, a.k.a. membrillo, would also be delicious here. Taken from CHOW.com
Provided by alligirl
Categories Cheese
Time 45m
Yield 20 crostini, 10 serving(s)
Number Of Ingredients 6
Steps:
- Heat the oven to 400°F
- Cut the baguette on the bias into about 20 (1/2-inch-thick) slices and place on a baking sheet.
- Using 1 tablespoon of the olive oil, lightly brush each slice. Sprinkle with salt and bake until lightly toasted and crisp, about 8 minutes; let cool.
- Line a plate with paper towels and set aside.
- Heat the remaining olive oil in a small frying pan over medium-low heat. When the oil shimmers, gently place 2 to 3 sage leaves at a time into the hot oil until they darken in color and any bubbling subsides.
- Immediately remove the leaves with tongs or a slotted spoon and transfer to the paper-towel-lined plate.
- Repeat with remaining sage leaves; set aside.
- Gently spread 1 teaspoon of the goat cheese on each crostini, top with a heaping 1/2 teaspoon of the fig jam, and garnish with a fried sage leaf.
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- Toast the bread in a toaster and while still warm, spread the fig spread on each slice to cover it entirely.
- Place the cheese in a bowl and heat in the microwave for 30 to 45 seconds, until it's creamy and spreadable, leaving the edges of the fig spread visible.
- Sprinkle lightly with salt and pepper. Cut each toast crosswise to make appetizers that will be easy to eat.
- Place a fig slice on each piece, top with a few microgreens, and drizzle lightly with the balsamic vinegar.
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