Strawberry Fig And Goat Cheese Tarts Recipes

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.

STRAWBERRY GOAT CHEESE BRUSCHETTA

Steps:

• Heat vinegar in a small skillet over medium-low heat. Simmer until reduced by about half, 8 to 10 minutes. Remove from heat and allow to cool to room temperature.
• Prepare a grill for high heat. Place bread slices on a foil-lined baking sheet and drizzle with olive oil.
• Combine strawberries and thyme in a small bowl and set aside.
• Grill bread on the preheated grill until browned, about 3 minutes per side.
• Spread goat cheese on toasted bread. Add black pepper, salt, and reduced vinegar to the strawberry mixture. Spoon over the goat cheese topped bruschetta. Garnish with additional thyme.

STRAWBERRY AND FRESH FIG TART

Steps:

• On a lightly floured surface, roll out dough to a 14-inch round, 1/8 inch thick. Fit into bottom and up sides of a 10-inch round tart pan with a removable bottom. Trim excess dough flush with rim. Refrigerate or freeze until firm, about 30 minutes.
• Preheat oven to 350°F. Pierce bottom of shell all over with a fork; line shell with parchment, and fill with pie weights or dried beans. Bake 30 minutes; remove weights and parchment, and bake until crust is golden brown, about 5 minutes more. Transfer to a wire rack to cool completely.
• Pulse hazelnuts in a food processor until finely chopped. Add sugars, salt, and zest, and pulse to combine. Add butter, Armagnac, eggs, and vanilla, and process until almost smooth.
• Spread hazelnut batter evenly in tart shell and top with figs and strawberries. Bake 30 minutes, then reduce heat to 325°F and bake until set and dark brown, about 1 hour more. Transfer to a wire rack to cool. Serve at room temperature, with whipped cream, if desired.

STRAWBERRY-GOAT CHEESE TARTINE

Steps:

• Preheat oven to 350°F. On a parchment-lined baking sheet, toss strawberries with maple syrup, oil, and salt. Bake, stirring twice, until berries are slightly shrunken and juices are syrupy, about 45 minutes. Let cool slightly.
• Brush slices of toasted sourdough bread with more oil. Spread with goat cheese and top with roasted berries. Sprinkle with pepper and serve. Leftover berries can be refrigerated in an airtight container up to 5 days.