{"id":875,"date":"2010-12-03T19:48:11","date_gmt":"2010-12-04T01:48:11","guid":{"rendered":"http:\/\/foodiecuisine.com\/wordpress\/?p=875"},"modified":"2010-12-04T10:36:16","modified_gmt":"2010-12-04T16:36:16","slug":"bruschetta-with-fig-and-goat-cheese","status":"publish","type":"post","link":"http:\/\/foodiecuisine.com\/wordpress\/italian-cuisine\/bruschetta-with-fig-and-goat-cheese\/","title":{"rendered":"Bruschetta with Fig and Goat Cheese"},"content":{"rendered":"<h4>By Todd Barron @ FoodieCuisine.com<\/h4>\n<p>One of the things I\u2019ve made that people really liked is my <a href=\"http:\/\/en.wikipedia.org\/wiki\/Bruschetta\">Bruschetta<\/a>.\u00a0 One of the more tasty ones (according to others) that I make is made with fig, goat cheese, basil, and honey.\u00a0 The following is the simple but well received recipe:<\/p>\n<p><strong>Ingredients \u2013 Makes 10<\/strong><\/p>\n<ul>\n<li>Loaf fresh sourdough bread<\/li>\n<li>4\u00a0Fresh figs (not dried)<\/li>\n<li>Honey<\/li>\n<li>8 Tablespoons Goat Cheese (or\u00a0a soft\/creamy cheese of your choice)<\/li>\n<li>5 Fresh basil leaves<\/li>\n<li>Butter<\/li>\n<\/ul>\n<div id=\"attachment_876\" style=\"width: 310px\" class=\"wp-caption alignright\"><a href=\"http:\/\/foodiecuisine.com\/wordpress\/wp-content\/uploads\/2010\/12\/fig_cheese_bruscetta.jpg\"><img loading=\"lazy\" decoding=\"async\" aria-describedby=\"caption-attachment-876\" class=\"size-medium wp-image-876\" title=\"Fig and Cheese Bruschetta\" src=\"http:\/\/foodiecuisine.com\/wordpress\/wp-content\/uploads\/2010\/12\/fig_cheese_bruscetta-300x251.jpg\" alt=\"\" width=\"300\" height=\"251\" srcset=\"http:\/\/foodiecuisine.com\/wordpress\/wp-content\/uploads\/2010\/12\/fig_cheese_bruscetta-300x251.jpg 300w, http:\/\/foodiecuisine.com\/wordpress\/wp-content\/uploads\/2010\/12\/fig_cheese_bruscetta.jpg 600w\" sizes=\"auto, (max-width: 300px) 100vw, 300px\" \/><\/a><p id=\"caption-attachment-876\" class=\"wp-caption-text\">Fig and Cheese Bruschetta<\/p><\/div>\n<p>Slice the loaf of bread into several pieces, reserving 10 slices for the bruschetta.<\/p>\n<p>Butter each slice and place in a broiler for a few minutes until slightly browned.\u00a0 I use Butter from Parma, the same that is used in making Parmesan cheese and it\u2019s wooonndderful tasting with a nutty aftertaste.\u00a0 Remove the bread from the broiler.<\/p>\n<p>Slice the figs thinly and reserve 20 slices.<\/p>\n<p>Top each slice with about 2 Teaspoons of goat cheese.\u00a0 I say about because it depends on the size of your slices.\u00a0 It should be a decent amount but not so much that it\u2019s overbearing.<\/p>\n<p>Fold and slice the basil thinly.\u00a0 You should use the <a href=\"http:\/\/en.wikipedia.org\/wiki\/Chiffonade\">Chiffonade <\/a>technique.\u00a0 If you aren\u2019t familiar with it, check out the wiki article.\u00a0 Sprinkle the basil over the bread slices.<\/p>\n<p>Top each slice of bread with 2 slices of fig.<\/p>\n<p>Drizzle honey over each layered bruschetta.<\/p>\n<p>Broil in an oven until the figs start to boil on the edges.\u00a0 This should take no more than 3 minutes.\u00a0 If they don\u2019t start to boil, remove anyway.\u00a0 The point here is that you don\u2019t want the bread to be too crispy.<\/p>\n<p>Serve and enjoy!<\/p>\n","protected":false},"excerpt":{"rendered":"<p>By Todd Barron @ FoodieCuisine.com One of the things I\u2019ve made that people really liked is my Bruschetta.\u00a0 One of the more tasty ones (according to others) that I make is made with fig, goat cheese, basil, and honey.\u00a0 The following is the simple but well received recipe: Ingredients \u2013 Makes 10 Loaf fresh sourdough [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false},"version":2}},"categories":[5,4,6],"tags":[],"class_list":["post-875","post","type-post","status-publish","format-standard","hentry","category-general","category-italian-cuisine","category-tips-and-tricks"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"http:\/\/foodiecuisine.com\/wordpress\/wp-json\/wp\/v2\/posts\/875","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/foodiecuisine.com\/wordpress\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/foodiecuisine.com\/wordpress\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/foodiecuisine.com\/wordpress\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/foodiecuisine.com\/wordpress\/wp-json\/wp\/v2\/comments?post=875"}],"version-history":[{"count":2,"href":"http:\/\/foodiecuisine.com\/wordpress\/wp-json\/wp\/v2\/posts\/875\/revisions"}],"predecessor-version":[{"id":878,"href":"http:\/\/foodiecuisine.com\/wordpress\/wp-json\/wp\/v2\/posts\/875\/revisions\/878"}],"wp:attachment":[{"href":"http:\/\/foodiecuisine.com\/wordpress\/wp-json\/wp\/v2\/media?parent=875"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/foodiecuisine.com\/wordpress\/wp-json\/wp\/v2\/categories?post=875"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/foodiecuisine.com\/wordpress\/wp-json\/wp\/v2\/tags?post=875"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}