Goat Cheese, Shallot & Sweet Balsamic Roasted Fig Bruschetta

There’s nothing that I love more than goat cheese, shallots and vinegar. Ok, well maybe there are some things, but these are certainly at the top of my list when it comes to foods that always seem to hit the spot. It’s rare, however, for me to combine all three together in a recipe. Actually, that’s not entirely true. I did make a delicious bruschetta a while back that also happened to be quite the hit at a Brooklyn Fork and Spoon supper that I hosted. In fact, this trio of foods left such an impression on me and my guests, that I wanted to create a similar bruschetta for our upcoming supper club dinner. Since I don’t have much experience cooking with fresh figs, when I saw them in my local market the other day, I decided that now was the time to experiment. So, I ditched the truffle salt and roasted some fresh figs and shallots with balsamic and honey. I was slightly concerned that this would turn out a bit too sweet, but when I took a bite, I was in heaven. My favorite ingredients had merged into the perfect balance of sweet and savory and left my taste buds dancing. Here’s how to make it…

Makes 10 pieces of bruschetta
5 Slices of sprouted grain bread sliced in half or 10 small slices of bread of your choice
6 oz. goat cheese
2 medium shallots – finely chopped
1 pack of fresh figs (about 8 small black mission figs)
1/2 cup balsamic vinegar
4 tbsp honey

Pre-heat oven to 375 degrees. In a small bowl, mix together the balsamic, honey and chopped shallots. Cut fresh figs into thin slices and place separated on a baking sheet lined with tinfoil. Pour a spoonful of balsamic, honey and shallot mixture over each fig, making sure to top each one generously with shallots (reserve a little bit of the mixture to top off bruschetta – if need be, make a little extra). Bake for about 15 minutes or until figs and shallots are soft. While they are baking, toast your bread. Spread goat cheese on top of the bread and when figs are done place 2 on top of each bruschetta, making sure to top with the shallots as well. Drizzle left-over balsamic, honey and shallot mixture over the top of the figs.


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