Just something yummy . . .

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