GOAT CHEESE AND FIG QUICK BREAD
Here's a recipe from France, where savory loaf cakes are often served with drinks before dinner. This one started with bits of goat cheese and snips of dried figs, and then moved closer and closer to the Mediterranean. It's got fruity olive oil, a handful of parsley (for brightness), a little rosemary and thyme (to set the mood and further establish the locale), some honey (always good with goat cheese) and scrapings of clementine zest (for surprise). You can use a neutral oil, if you'd like, olive or dried tomatoes instead of figs, basil instead of parsley, lemon instead of orange, or experiment with other cheeses. The loaf's pleasantly crumbly, and best enjoyed cut into thick slices.
Provided by Dorie Greenspan
Categories snack, breads, quick breads, appetizer
Time 50m
Yield 8 servings
Number Of Ingredients 15
Steps:
- Center a rack in the oven and heat the oven to 350 degrees. Coat an 8- to 9-inch loaf pan with baking spray (or butter the pan).
- Cut the goat cheese into 1/2-inch pieces. It's a sticky, messy job, so don't aim for perfection. Refrigerate the cheese until needed.
- In a small bowl, toss together the figs, parsley, rosemary and thyme; keep at hand.
- In a large bowl, whisk together the flour, baking powder, salt and pepper. Working in a medium bowl, whisk the eggs until blended, then whisk in the milk, oil and honey.
- Pour the wet ingredients over the flour mixture, and, using a sturdy spatula, stir until the dough is almost blended. You'll still see streaks of flour, and that's fine. Scatter the fig mixture over the dough, and then cover with the chilled bits of goat cheese. Grate the zest of the clementine or tangerine over the cheese. Using as few strokes as possible, stir everything together. Once again, it might not be perfect, and, once again, that's fine. Scrape the dough into the pan, and use the spatula to poke the dough into the corners and to even the bumpy top.
- Bake for 34 to 38 minutes or until the top is golden, the cake has started to pull away from the sides of the pan, and, most important, a tester inserted into the center of the cake comes out clean. Unmold the cake onto a rack, turn it right side up and let it cool. You can serve the cake when it's slightly warm (it's not so easy to cut then, but it's delicious) or when it is at room temperature. Cut into thick slices. Wrapped well, the cake will keep for a day or two at room temperature.
FIG, GOAT CHEESE, AND CARAMELIZED ONION SANDWICHES
Fresh figs, goat cheese, and golden-brown onions on a sandwich -- who knew?
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Time 30m
Number Of Ingredients 6
Steps:
- In a large skillet, heat oil over medium. Add onions, and season with salt and pepper. Cover, and cook, stirring occasionally, until onions have softened, 8 to 10 minutes. Uncover; cook until onions are golden brown, 10 to 12 minutes more (if skillet begins to darken, add cup water).
- Dividing evenly, spread cheese on 4 bread slices. Top with onions and figs; sandwich with remaining bread.
Nutrition Facts : Calories 421 g, Fat 14 g, Fiber 7 g, Protein 14 g
THYME AND FIG GOAT CHEESE SPREAD
When I started growing herbs in my garden it took me a while to find a good way to use thyme, but this easy appetizer spread lets it shine. I usually garnish it with a sprig of thyme, slivered almonds and chopped figs. -Laura Cox, Columbia, Missouri
Provided by Taste of Home
Categories Appetizers
Time 15m
Yield 1-1/2 cups.
Number Of Ingredients 8
Steps:
- In a small bowl, beat cheese, sour cream, honey and thyme until smooth; stir in figs and almonds. Sprinkle with additional thyme if desired. Refrigerate until serving. Serve with crackers, baguette slices or vegetables.
Nutrition Facts : Calories 81 calories, Fat 6g fat (3g saturated fat), Cholesterol 14mg cholesterol, Sodium 49mg sodium, Carbohydrate 7g carbohydrate (5g sugars, Fiber 1g fiber), Protein 3g protein.
GOAT CHEESE AND FIG QUICK BREAD
Steps:
- Center a rack in oven and heat oven to 350 degrees. Coat an 8" - 9" loaf pan with baking spray.
- Cut goat cheese into 1/2 inch pieces and refrigerate.
- Toss figs, parsley, rosemary and thyme together.
- Whisk together flour, baking powder, salt and pepper.
- In in medium bowl whisk together eggs until blended, then whisk in milk, oil and honey.
- Pour the wet ingredients over the flour mixture and using a sturdy spatula, stir until the dough is almost blended. There will be still streaks of flour. Scatter figs and herbs over batter and then cover with the goat cheese. Grate zest of clementine over dough. Using as few strokes as possible, stir everything together to just blend.
- Scrape dough into the loaf pan and use the spatula to poke the dough into the corners and to even the bumpy top.
- Bake for 35-38 minutes until top is golden, the cake has started to pull away from the sides of the pan and a tester inserted into the center comes out clean.
- Unmold the bread onto a rack right side up to cool or serve warm. Bread will keep at room temperature for 1-2 days.
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.
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.
DATE AND FIG QUICK BREAD
A bit unusual but good all the same. You may substitute plumped raisins for the figs if you like. You may also use Splenda®. To prevent crumbling, use finely diced dates or boil whole dates for 10 minutes before chopping. Serve with cream cheese.
Provided by TerryWilson
Categories 100+ Breakfast and Brunch Recipes Breakfast Bread Recipes
Time 1h30m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease an 8x4-inch loaf pan.
- Spread walnuts onto a baking sheet.
- Bake in the preheated oven until toasted and fragrant, 5 to 10 minutes. Set aside to cool.
- Mix dates, figs, butter, and baking soda together in a bowl. Pour boiling water over the date mixture. Let sit for figs to slightly rehydrate, 15 to 20 minutes.
- Stir sugar, walnuts, and eggs into date mixture. Whisk all-purpose flour, whole wheat flour, salt, and baking soda together in a separate bowl. Stir flour mixture into date mixture until batter is just combined. Pour batter into the prepared loaf pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 55 to 65 minutes. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.
Nutrition Facts : Calories 240.8 calories, Carbohydrate 40.6 g, Cholesterol 41.2 mg, Fat 8.3 g, Fiber 4.5 g, Protein 4.5 g, SaturatedFat 3.1 g, Sodium 290 mg, Sugar 25.1 g
GOAT CHEESE AND FIG SANDWICHES ON RAISIN BREAD
The Four Seasons Hotel (Simmonscourt Road) serves afternoon tea in the Lobby Lounge. It often includes this lovely fruit and cheese sandwich made on raisin bread. Posted for ZWT8 - these sound like lovely and yummy sandwiches.
Provided by Jostlori
Categories European
Time 55m
Yield 12 sandwiches, 12 serving(s)
Number Of Ingredients 8
Steps:
- For the Fig Spread:.
- In a medium saucepan over medium heat, combine the figs, 1 1/2 cups of the water, and sugar. Bring to a boil, then reduce heat and simmer, covered, for 20 to 25 minutes, or until most of the liquid has evaporated and the figs are nearly tender when pierced with a fork.
- Transfer the mixture to a food processor, add the lemon juice, and process for 20 to 30 seconds (adding remaining 1/4 cup of water if necessary), or until smooth. Makes about 1 3/4 cups.
- For the Sandwiches:.
- Preheat the broiler. With a 2-inch biscuit cutter, cut out a round from each slice of bread. Arrange the rounds on a baking sheet and toast them under the broiler for 2 to 3 minutes on each side, or until lightly browned.
- In a small bowl or food processor, combine the goat cheese and milk. Whisk or blend until smooth. Spoon the mixture into a piping bag fitted with a star nozzle, and then pipe the cheese onto each round of bread.
- Top with a spoonful of the fig spread and garnish with 2 pieces of chives.
OATCAKES WITH GOAT CHEESE AND FIG
Categories Appetizer Bake Cocktail Party Quick & Easy Goat Cheese Fig Oat Red Wine Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 60 hors d'oeuvres
Number Of Ingredients 11
Steps:
- Preheat oven to 375°F. and butter 2 large baking sheets.
- In a food processor pulse oats until chopped fine. Add flour, salt, baking powder, and butter and pulse until mixture resembles coarse meal. Add milk and pulse until a dough just forms. On a lightly floured surface roll out dough 1/8 inch thick (about a 13-inch round) and using a 1 1/2-inch cutter cut out about 60 oatcakes. Arrange oatcakes on baking sheets 1 inch apart and bake in middle of oven 12 minutes (oatcakes will not change color). Transfer oatcakes to a rack and cool completely.
- In a small saucepan combine figs, wine, honey, and 1 tablespoon thyme sprigs and simmer, stirring occasionally, until most liquid is evaporated. Transfer fig mixture to a small bowl and cool.
- Top each oatcake with about 1/2 teaspoon goat cheese, a fig piece, and a few thyme sprigs.
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