January 14, 2009

Fig and Goat Cheese Bruschetta

Prepare the fig jam up to three days ahead and store in the refrigerator. Bring to room temperature, and assemble bruschetta just before serving. For smaller groups, use half the amount of bread.

I just tried this and would add a bit of balsamic vinegar to the toast before assembling.

1 1/4 cups chopped dried Mission figs (about 9 ounces)
1/3 cup sugar
1/3 cup coarsely chopped orange sections
1 teaspoon grated orange rind
1/3 cup fresh orange juice (about 1 orange)
1/2 teaspoon chopped fresh rosemary
1/4 teaspoon freshly ground black pepper
40 (1/2-inch-thick) slices French bread baguette, toasted (about 8 ounces)
1 1/4 cups (10 ounces) crumbled goat cheese
5 teaspoons finely chopped walnuts

Combine first 7 ingredients in a small saucepan; bring to a boil. Cover, reduce heat, and simmer 10 minutes or until figs are tender. Uncover and cook 5 minutes or until mixture thickens. Remove from heat; cool to room temperature.

Preheat broiler.

Top each bread slice with 1 1/2 teaspoons fig mixture and 1 1/2 teaspoons goat cheese. Arrange bruschetta on a baking sheet; sprinkle evenly with walnuts. Broil 2 minutes or until nuts begin to brown. Serve warm.

Yield: 20 servings (serving size: 2 bruschetta) CALORIES 138 (31% from fat); FAT 4.7g (sat 2.3g,mono 1.1g,poly 1g); IRON 0.8mg; CHOLESTEROL 7mg; CALCIUM 45mg; CARBOHYDRATE 21g; SODIUM 121mg; PROTEIN 4.2g; FIBER 2.1g

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