Fig And Walnut Confit With Goat Cheese Bruschetta Recipes

FIG AND GOAT CHEESE BRUSCHETTAS

Provided by Ina Garten

Categories appetizer

Time 1h30m

Yield 12 servings

Number Of Ingredients 8

Fig and Goat Cheese Bruschettas image

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.

Ingredients

2 teaspoons grated orange zest (2 oranges)
1/2 cup freshly squeezed orange juice
3 3/4 cups sugar
1 vanilla bean, split lengthwise
2 pounds fresh ripe purple figs, stems removed and halved lengthwise
12 slices sourdough bread, for serving
8 ounces creamy goat cheese, such as Montrachet, for serving
Grated orange zest, for serving (optional)

WALNUT & FIG GOAT CHEESE LOG

Here's a simple spread that calls for only a handful of ingredients. The tablespoon of honey is optional, but I think that touch of sweetness nicely complements the tang of the goat cheese. -Ana-Marie Correll, Hollister, California

Provided by Taste of Home

Categories Appetizers

Time 10m

Yield 1-1/3 cups.

Number Of Ingredients 6

Walnut & Fig Goat Cheese Log image

Steps:

In a small bowl, crumble cheese. Stir in figs, 1/4 cup walnuts, pepper and, if desired, honey. Shape mixture into a log about 6 in. long. Roll log in remaining walnuts. Refrigerate 4 hours or overnight. Serve with crackers.

Nutrition Facts : Calories 93 calories, Fat 7g fat (2g saturated fat), Cholesterol 15mg cholesterol, Sodium 92mg sodium, Carbohydrate 6g carbohydrate (3g sugars, Fiber 1g fiber), Protein 3g protein.

Ingredients

2 logs (4 ounces each) fresh goat cheese
8 dried figs, finely chopped
1/2 cup finely chopped walnuts, toasted, divided
3/4 teaspoon pepper
1 tablespoon honey, optional
Assorted crackers

FIGS STUFFED WITH GOAT CHEESE

Here's a super-simple appetizer. Fresh figs are halved and stuffed with any creamy, flavorful cheese. A good blue works, but creamy goat cheese, drizzled with balsamic vinegar, is even more crowd-pleasing.

Provided by Mark Bittman

Categories easy, finger foods, appetizer

Time 15m

Yield 12 servings

Number Of Ingredients 3

Figs Stuffed With Goat Cheese image

Steps:

Use your fingers to roll the goat cheese into 24 1/2 teaspoon-sized balls.
Cut figs in half. Press a cheese ball into the center of each fig. Plate them and drizzle with vinegar. Serve within an hour.

Nutrition Facts : @context http, Calories 52, UnsaturatedFat 0 grams, Carbohydrate 10 grams, Fat 1 gram, Fiber 1 gram, Protein 1 gram, SaturatedFat 1 gram, Sodium 23 milligrams, Sugar 9 grams

Ingredients

2 ounces, approximately, of soft, fresh goat cheese
1 tablespoon good balsamic vinegar
12 fresh figs, washed and drained

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Crumble the goat logs into a small oven-safe baking vessel (ideally, something that can go from oven to table).
Put sliced figs in a small saucepan along with the sherry and a little water, to cover. Bring to a boil and remove from heat, and let the figs steep while you sauté the onions. The dried figs will plump and absorb the flavor of the sherry.
Meanwhile, heat olive oil in a large skillet over medium heat. Add onions, garlic, rosemary sprigs, salt and pepper. Sauté, stirring often, for 10-12 minutes, until onions are lightly browned. Using a slotted spoon, transfer the figs to the onion mixture and stir through (the soaking liquid is not needed). Remove any thick woody rosemary stems. Let the onion mixture cool for ten minutes or so and then heap it on top of the goat cheese. At this point you can cover and refrigerate the dish for up to 24 hours. When you are ready to serve it, let it sit at room temp for 1/2 hour before continuing.
Bake, uncovered, for 20 minutes or until the cheese is hot and starting to bubble at the edges. Serve warm.

Fig And Walnut Confit With Goat Cheese Bruschetta Recipes

FIG AND GOAT CHEESE BRUSCHETTAS

WALNUT & FIG GOAT CHEESE LOG

Here's a simple spread that calls for only a handful of ingredients. The tablespoon of honey is optional, but I think that touch of sweetness nicely complements the tang of the goat cheese. -Ana-Marie Correll, Hollister, California

FIGS STUFFED WITH GOAT CHEESE

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