By Todd Barron @ FoodieCuisine.com
One of the things I’ve made that people really liked is my Bruschetta. One of the more tasty ones (according to others) that I make is made with fig, goat cheese, basil, and honey. The following is the simple but well received recipe:
Ingredients – Makes 10
- Loaf fresh sourdough bread
- 4 Fresh figs (not dried)
- Honey
- 8 Tablespoons Goat Cheese (or a soft/creamy cheese of your choice)
- 5 Fresh basil leaves
- Butter
Fig and Cheese Bruschetta
Slice the loaf of bread into several pieces, reserving 10 slices for the bruschetta.
Butter each slice and place in a broiler for a few minutes until slightly browned. I use Butter from Parma, the same that is used in making Parmesan cheese and it’s wooonndderful tasting with a nutty aftertaste. Remove the bread from the broiler.
Slice the figs thinly and reserve 20 slices.
Top each slice with about 2 Teaspoons of goat cheese. I say about because it depends on the size of your slices. It should be a decent amount but not so much that it’s overbearing.
Fold and slice the basil thinly. You should use the Chiffonade technique. If you aren’t familiar with it, check out the wiki article. Sprinkle the basil over the bread slices.
Top each slice of bread with 2 slices of fig.
Drizzle honey over each layered bruschetta.
Broil in an oven until the figs start to boil on the edges. This should take no more than 3 minutes. If they don’t start to boil, remove anyway. The point here is that you don’t want the bread to be too crispy.
Serve and enjoy!
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