Fig and goat cheese is a classic combination, on a bit of grilled baguette, drizzled with honey. It looks beautiful, tastes sweet, savoury and a little sour.
But you know me, I prefer a twist on a classic. I love flavour balance, and so I found a way to whip the goat cheese with some black pepper that doesn’t overpower any of the cheese or fig flavours, but makes this dish a little extra special.
It is still easy, all you have to do is toast the bread, whip the goat cheese and assemble.
Fig and Goat Cheese Bruschetta (Makes a dozen small or 6 medium pieces)
- 2 Figs
- 125g goat cheese log
- 1/2 tbsp olive oil, plus some to drizzle on bread
- 1/4 tbsp milk
- 1/2 tsp black pepper
- 1/2 tsp salt
- 1 baguette
- 1 tbsp honey for drizzling
Cut the baguette and drizzle with oil, and grill on medium until golden
remove the rind from the goat cheese log and place in small owl with milk, olive oil, salt and pepper
Whip the goats cheese, oil, milk, salt and pepper until smooth (by hand or in a mixer for two minutes)
Slice the figs into eights or quarters (as you prefer, mine were eights)
Spread goat cheese on the bread, top with fig segments and drizzle with honey
and voila, your bruschetta!