If you like the usual bruschetta with tomatoes and basil, you will appreciate this upgrade of fig bruschetta with goat cheese. It looks good, it tastes divine and there is little preparation needed!
Prepare the crostini in advance by simply slicing a baguette, then toasting it in the oven. Figs don’t keep very well once cut, and are best added just before serving. The final touch is some fresh basil and a drizzle of balsamic syrup, and this is best added as a last minute garnish.
Choose ripe figs without bruises and those with a ‘strong stem’ that are still firm but not hard. If the stem is wiggling, the figs will be mushy on the inside, and if they are too soft, they won’t slice nicely, and the colour will not be as vibrant.
The goat cheese
Classic fresh goat cheese works best even though delicious, flavoured varieties are available with herbs, nuts and spices. We choose classic goat cheese because it pairs well with the figs and you don’t really need extra flavours besides these 2 delicious ingredients.
Related: Chabichou goat cheese salad
Balsamic syrup is available in stores and is usually quite pricey, but it is straightforward to make yourself. Add a tablespoon pure honey to 100ml balsamic vinegar and reduce the liquid until you get a syrupy texture. Et voilà, the perfect syrup is ready, and it will keep as long as the regular balsamic vinegar.
Fig Bruschetta with Goat Cheese
- 2 pcs figs
- 1 pc small baguette
- 1 pc small goat cheese log 100gr
- Fresh basil
- Balsamic syrup
- Slice the baguette into thin crostini and place them in the oven at 200°C for about 5 minutes or until they are toasted and crunchy.
- Trim the top and bottom of the figs and slice them or cut into cubes if they are too soft.
- Once the crostini are cool , spread some of the goat cheese on them.
- Add slices of figs and garnish with the basil and a drizzle of balsamic syrup.