There is something very Euro, very decadent and slightly exotic (or maybe just Italian) about figs. They are completely delicious of course, and most people’s eyes instantly light up at the sight of the tiny treats on a cheese board, a pizza or over ice cream. Our fig and goat cheese bruschetta is a divine starter. Special enough for holiday events, simple enough for weeknight dinners.
Note – Fig jam can replace roasted figs in a pinch, and blue works as well a goat cheese for a twist.
12 ripe figs quartered lengthwise
1 orange or clementine, zested
Good quality light honey
Quantity of goat cheese
Loaf of rustic bread such as sourdough baguette
Walnuts roughly chopped (optional)
Good quality sticky balsamic vinegar (optional)
Preheat oven to 225F. Place the figs, cut side up onto a baking sheet. Sprinkle with orange zest and a light dusting of sugar, cinnamon and nutmeg. Bake for four hours until the figs are semi-dried, transfer to a plate and cool to room temperature.
Slice baguette on the diagonal and toast lightly in the oven. Remove, cool slightly and spread a generous layer of goat cheese onto each piece. Top with fig pieces, walnuts (if using) and few drops of vinegar (if using) and a drizzle of honey. Serve immediately – plated over salad or with a cheese board. Mmmmmmmmmm.