Fig and Goat Cheese Bruschetta
Prepare the fig jam up to three days in advance, and store in the refrigerator. Bring to room temperature, and assemble bruschetta just before serving.
1 1/4 c. chopped dried Mission figs (about 9 oz.)
1/3 c. sugar
1/3 c. coarsely chopped orange sections
1 tsp. grated orange rind
1/3 c. fresh orange juice (about 1 orange)
1/2 tsp. chopped fresh rosemary
1/4 tsp. freshly ground black pepper
40 (1/2 inch-thick) slices French bread baguette, toasted (about 8 oz.)
1 1/4 c. (10 oz.) crumbled goat cheese
5 tsp. finely chopped walnuts
Combine first 7 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 1 1/2 tsp. fig mixture and 1 1/2 tsp. goat cheese. Arrange bruschetta on a baking sheet; sprinkle evenly with walnuts. Broil 2 minutes or until nuts begin to brown. Serve warm. (Use any leftover jam on toast.)
Yield: 20 servings (serving size: 2 bruschetta)
Calories: 138
recipe via cookinglight.com