FIG AND GOAT CHEESE BRUSCHETTAS
Steps:
- 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. Cover and bring to a full boil over medium heat. (Don't worry; it may look dry.) Stir the mixture and boil hard for 1 minute, stirring to dissolve the sugar. Lower the heat, and cook uncovered at a full simmer for 50 minutes to 1 hour and 15 minutes, stirring occasionally. You want the little bubbles to be throughout the pot, not just at the edges. After 45 minutes, refrigerate a small amount of the liquid to see if it becomes syrupy. It should be like a soft fruit preserve. Keep cooking just until the liquid starts to gel when cold. If the liquid is too firm, add a little orange juice or water, cook for a minute, and test it again until it's right. Depending on how ripe the figs are, they will probably keep their shape, but it's fine if they don't. Discard the vanilla bean and serve or refrigerate.
- Before serving, toast or grill the bread and spread with goat cheese. Spoon the fig preserves on, then the grated orange zest if using, and serve.
FIG AND GOAT CHEESE BITES
Steps:
- In a small skillet, combine the vinegar and olive oil and bring to a simmer over medium heat. Cook for 1 minute, then add the sliced figs. Simmer until the vinegar is reduced and syrupy, 1 to 2 minutes more. In a small bowl, stir together the goat and mascarpone cheeses. Spoon the cheese mixture into the pastry shells, top with a drizzle of honey, a sliced fig, and a drizzle of balsamic reduction. Chop up the dried apricots and set on the side of the pastry shells on the plate.
BAKED FIGS AND GOAT CHEESE
Provided by David Tanis
Categories quick, appetizer
Time 25m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Heat oven to 400 degrees. Cut goat cheese into 6 thick slices. Line an 8-by 12-inch earthenware baking dish with fig leaves (if using). Arrange goat cheese in center of dish and surround with fig halves. Season lightly with salt and pepper, then sprinkle with thyme. Drizzle with olive oil.
- Bake uncovered for 15 minutes, until both cheese and figs are softened. Run under broiler for 1 minute to brown. Let cool slightly before serving.
Nutrition Facts : @context http, Calories 224, UnsaturatedFat 8 grams, Carbohydrate 17 grams, Fat 15 grams, Fiber 3 grams, Protein 8 grams, SaturatedFat 6 grams, Sodium 304 milligrams, Sugar 14 grams
GOAT CHEESE BITES
Make this simple goat cheese bite recipe for a crowd-pleasing addition to your appetizer menu. Also try:Feta Cheese Bites, Fig and Blue-Cheese Bites
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes 36
Number Of Ingredients 4
Steps:
- Toast pistachios in a small saute pan over medium heat until fragrant, about 3 minutes.
- In a medium bowl, combine goat cheese and cream cheese using a wooden spoon. Form a heaping teaspoon of the cheese mixture into a small ball, and transfer to a small plate or parchment-lined baking sheet; repeat with remaining cheese mixture.
- Place peppercorns and pistachios each on two separate plates. Roll 18 of the balls in the peppercorns and the remaining 18 balls in the pistachios.
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- Trim the stems from the ends of the figs and halve them lengthwise. Press the tip of a teaspoon into the center of each fig half to make a slight depression to hold the goat cheese and arrange them on a serving tray.
- Combine the goat cheese and 1 teaspoon of the honey until blended. Mound a small amount of the mixture (about 1/2 teaspoon) in the center of each fig.
- Use a fork to drizzle a small amount of honey over the figs. The goal is to add just a touch of sweetness, so be conservative and don't get it on the sides of the figs or your guests will have sticky fingers!
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- Meanwhile, stir the wine and honey together in a medium saucepan. Add the figs, then bring to a boil over medium heat. Reduce the heat to a simmer, then let the figs cook until plump and tender, about 15 minutes. With a slotted spoon, transfer the figs to a cutting board. Once cool enough to handle, cut into 1/4-inch slices.
- Remove the Athens Mini Fillo Shells from their box and place on counter, keeping the phyllo shells still in their protective tray.
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