Fig Bruschetta With Goat Cheese Culinary Ambition Slice the baguette into thin crostini and place them in the oven at 200°c for about 5 minutes or until they are toasted and crunchy. trim the top and bottom of the figs and slice them or cut into cubes if they are too soft. once the crostini are cool , spread some of the goat cheese on them. add slices of figs and garnish with the basil and a. Drain the figs and stir them into the caramelized onion mixture. stuff the goat logs into an oven proof casserole serving dish, chopping up the goat cheese log so it's evenly distributed in the casserole. heap the fig and onion mixture on top of the goat cheese. pop the casserole into the oven at 350ºf and bake it for 20 minutes until the.
Fig Bruschetta With Goat Cheese Culinary Ambition Place the orange zest and orange juice in a medium (10 inch) heavy bottomed pot or dutch oven, such as le creuset. add the sugar, vanilla bean, and figs to the pot. Preheat oven to 400. cut bread diagonally into 24 ½ inch slices. lightly brush butter over both sides of bread slices; arrange slices in a single layer on a baking sheet. 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. advertisement. step 2. preheat broiler. step 3. top each bread slice with 1 1 2 teaspoons fig mixture and 1 1 2 teaspoons goat cheese. arrange bruschetta on a baking sheet. Allow the compote to cool slightly. it will thicken as it cools. for the bruschetta, cut the sourdough bread into small bite sized pieces and toast in the oven until slightly golden and crispy. spread the goat’s cheese on the toasted bread. add the fig compote on the bread. garnish with caramelised onions and chopped almonds.
Comments are closed.