Figs Toast With Chutney And Goat Cheese Recipes

FIG AND CHEESE TOASTS

Steps:

• Heat oven to 425°F. On ungreased large cookie sheet, place bread slices; brush tops lightly with oil.
• Bake 5 to 6 minutes or until bread is just starting to turn golden brown. Turn slices over; top each with 1 cheese slice. Bake 2 to 3 minutes longer or just until cheese starts to melt.
• Place fig quarter, seed side up, on top of each cheese-topped toast. Drizzle with honey and sprinkle with pepper. Serve immediately.

FIGS WITH CARAMELIZED ONIONS AND GOAT CHEESE

Steps:

• Heat a skillet over medium heat; add oil. Add onion; cook and stir until onion has softened and turned translucent, about 5 minutes. Reduce heat to low and continue cooking and stirring until onion is very tender and dark brown, about 40 minutes more. Remove from heat and cool.
• While the onion is cooling, cut the figs lengthwise into 1/4-inch rounds.
• Layer 1/4 teaspoon goat cheese, 1/4 teaspoon caramelized onions, and 1 or 2 fig slices on each cracker.

FIGS STUFFED WITH GOAT CHEESE

Steps:

• Use your fingers to roll the goat cheese into 24 1/2 teaspoon-sized balls.
• Cut figs in half. Press a cheese ball into the center of each fig. Plate them and drizzle with vinegar. Serve within an hour.

FIG AND GOAT CHEESE TOASTS

Steps:

• Toast the bread in a toaster and while it is still warm, spread the fig spread on each slice to cover it entirely. Place the cheese in a bowl and heat in the microwave for 30 to 45 seconds, until it's creamy and spreadable. Spread a layer of the cheese on the fig spread, leaving the edges of the fig spread visible. Sprinkle lightly with salt and pepper. Cut each toast crosswise to make appetizers that will be easy to eat. Place a fig slice on each piece, top with a few microgreens, and drizzle lightly with the balsamic vinegar. Serve at room temperature.

FIG TOASTS

Steps:

• Preheat the oven to 500 degrees or its highest possible setting. Toast the bread: lay the bread slices directly on the oven rack and toast in the heated oven until golden, 4 to 5 minutes. Place the toast on 4 warmed plates.
• Meanwhile, trim stems off the figs. Slice the figs in half and dip them in sugar, turning so they are well coated. Heat 1 tablespoon of the butter, add the almonds, and saute until golden brown, 2 to 3 minutes. Set them aside. Heat the remaining butter in a skillet until foaming. Add the figs, cut side down, and saute until done, turning once, 3 to 4 minutes.
• Set the figs on the toast and spoon over the pan juices. Top each toast with yogurt and a sprinkling of toasted almonds. Serve at once so the toast stays crisp.

FRESH FIGS WITH ROSEMARY GOAT CHEESE

Steps:

• In a bowl whisk together all ingredients except figs until smooth and season with salt and pepper. Rosemary goat cheese may be made 1 day ahead and chilled, covered. Bring goat cheese to cool room temperature before serving.
• Mound goat cheese in center of a platter. Halve figs and arrange around goat cheese for dipping.

FIG JAM AND GOAT CHEESE CROSTINI

Steps:

• Heat the oven to 400°F
• Cut the baguette on the bias into about 20 (1/2-inch-thick) slices and place on a baking sheet.
• Using 1 tablespoon of the olive oil, lightly brush each slice. Sprinkle with salt and bake until lightly toasted and crisp, about 8 minutes; let cool.
• Line a plate with paper towels and set aside.
• Heat the remaining olive oil in a small frying pan over medium-low heat. When the oil shimmers, gently place 2 to 3 sage leaves at a time into the hot oil until they darken in color and any bubbling subsides.
• Immediately remove the leaves with tongs or a slotted spoon and transfer to the paper-towel-lined plate.
• Repeat with remaining sage leaves; set aside.
• Gently spread 1 teaspoon of the goat cheese on each crostini, top with a heaping 1/2 teaspoon of the fig jam, and garnish with a fried sage leaf.

FIGS TOAST WITH CHUTNEY AND GOAT CHEESE

Steps:

• The day before, make the chutney: Wash figs, and cut into eight. Peel and finely chop the onion.
• Put everything in a pan with the vinegar, sugar, spices and a pinch of salt. Heat until boiling. Lower the heat and simmer over low heat for 30 minutes. Stir occasionally.
• Dispose in a bowl and allow to cool down completely before you refrigerate.
• Day of: Toast the bread slices. Spread two tablespoons of fig chutney on each slice. Add a little goat cheese, salt and pepper, pour a little olive oil.
• 2. Top with quartered figs and a few leaves of tarragon. Enjoy!
• There's a lot of variations you can make. Perhaps, you may want to pair the figs with some ricotta cheese and pine nuts or walnut instead, or maybe serve with some dry toast, pita chips, or even flatbreads. if you're interested in a more elaborated recipe for fig chutney, have a look over there.