Fig And Walnut Confit With Goat Cheese Bruschetta Recipes

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.

WALNUT & FIG GOAT CHEESE LOG

Steps:

• In a small bowl, crumble cheese. Stir in figs, 1/4 cup walnuts, pepper and, if desired, honey. Shape mixture into a log about 6 in. long. Roll log in remaining walnuts. Refrigerate 4 hours or overnight. Serve with crackers.

FIGS-IN-A-BLANKET WITH GOAT CHEESE

Steps:

• Arrange racks in upper and lower thirds of oven; preheat to 400°F. Line 2 rimmed baking sheets with parchment paper.
• Stir vinegar, honey, red pepper flakes, salt, pepper, and 1 cup water in a medium pot. Add figs and bring to a boil. Reduce heat, bring to a simmer, and cook, stirring occasionally, until figs are softened and liquid has almost evaporated and is a syrupy consistency, 7-10 minutes. Transfer figs to a plate; let cool.
• Beat egg with 1 Tbsp. water in a small bowl. If using a 14-ounce package with 1 sheet of pastry, roll pastry to an 18x12" rectangle on a lightly floured surface. If using a 17-ounce package with 2 sheets of pastry, roll each sheet to a 12x9" rectangle. Cut pastry along the 12" side into 12 (1-inch-wide) strips. Cut each strip crosswise into pieces about 4 1/2" long. You should have 48 (4 1/2x1") strips pastry.
• Scoop a heaping 1/2 tsp. cheese and press into cut side of 1 fig half. Place fig half in the center of 1 pastry strip. Brush 1 end of pastry with egg wash and roll to enclose. Transfer seam side down to prepared sheet. Repeat with remaining cheese, figs, and pastry. Brush top of each pastry with egg wash and sprinkle with seeds, if using. Bake pastries, rotating and switching sheets top to bottom halfway through, until golden brown and puffed, 15-18 minutes.
• Do Ahead
• Figs can be cooked 2 days ahead; cover and chill.

FIG AND WALNUT BROWNIE WITH STRAWBERRY POP ROCK CARAMEL AND GOAT CHEESE ICING

Steps:

• For the brownie: Preheat the oven to 375 degrees F. Add the butter to the cocoa powder and granulated sugar and mix until combined. Slowly add the egg. Add the flour and cinnamon and mix until a uniform consistency is achieved. Place the fig pieces and walnuts in the bottom of a silicone mold. Place the mixture on top of the figs and walnuts, filling up the cavity two-thirds of the way. Bake until the brownie is set, about 30 minutes.
• For the caramel: Place the sugar, corn syrup and 2 ounces water in a large pot over high heat. Do not stir. Once a golden color is achieved, whisk in the heavy cream. Stir in butter. Cool. Once cooled, stir in strawberry candy. Scoop into spheres and reserve until assembly.
• For the goat cheese icing: Put the butter and powdered sugar in a mixing bowl with a paddle attachment and mix until a uniform consistency is achieved. Add the goat cheese and cream cheese and mix until smooth.
• To assemble: Place a caramel sphere on top of a brownie. Put the goat cheese icing into a piping bag with a star tip. Pipe the goat cheese icing on top of the brownie, completely covering the caramel.

FIG AND WALNUT CONFIT WITH GOAT CHEESE BRUSCHETTA

Steps:

• Melt 1/4 cup butter in saucepan; add chopped onion and cook over medium low heat until soft and starting to caramelize, about 30 mins. add fig jam, thyme and figs; bring to a boil, then add port; bring back up to a boil, and reduce heat and simmer for 10 minutes, until thickened. add balsamic vinegar, and salt and pepper to taste, then fold in toasted walnuts and parsley; set aside to cool. can be made 3 days in advance; cover and refrigerate until use preheat oven to 350; place baguette slices in a single layer on a baking sheet, brush with 1/4 c. melted butter; bake for 10-15 mins, or until golden; let cool Assembly: spread each baguette slice with a 'schmear' of goat cheese, top with about a tblsp of confit. garnish each with a parsley leaf or thyme sprig, and serve

WALNUT AND FIG TAPENADE WITH GOAT CHEESE

Steps:

• Combine chopped figs and 1/3 cup water in heavy saucepan.
• Cook over medium-high heat until liquid evaporates and figs are soft, about 7 minutes.
• Transfer to medium bowl.
• Mix in olives, olive oil, balsamic vinegar, capers, and chopped thyme.
• Season tapenade to taste with salt and pepper.*.
• Cover and refrigerate.
• Bring to room temperature before serving.
• *This dish can be prepared 2 days in advance.
• Arrange overlapping cheese rounds in the center of a medium platter.
• Stir chopped walnuts into tapenade and place in center of cheese circle.
• Garnish with walnut HALVES and thyme sprigs.
• Serve with great crackers.