June 8, 2010 in appetizer
Since becoming a food blogger my tastes have changed drastically. I always thought I hated all dried fruits but participating in blogging carnivals (especially Tuesdays with Dorie because good lord that woman loves her some dried fruit) has made me appreciate the chewy little fruits. Raisins still make me feel like I’m licking a tire but I’ve come to love all the others, especially figs.
I know these probably sound and look weird but you just have to trust me. Goat cheese goes with just about everything but it’s beyond amazing when paired with fruit. The crunchy seeds of the figs and the creamy goat cheese was a match made in heaven. Even my husband, who almost divorced me over a pineapple and black bean burrito I made once, thought these were delicious.
- 1¼ cups chopped dried Mission figs
- ⅓ cup sugar
- 1 teaspoon orange zest
- ⅓ cup fresh orange juice (about 1 orange)
- 40 (1/2-inch-thick) slices French bread baguette, toasted
- 1¼ cups (10 ounces) crumbled goat cheese
- 5 teaspoons finely chopped walnuts
- Combine first 4 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 1½ teaspoons fig mixture and 1½ teaspoons goat cheese. Arrange bruschetta on a baking sheet; sprinkle evenly with walnuts. Broil 2 minutes or until nuts begin to brown. Serve warm.
adapted from Cooking Light