Fig and Goat Cheese Bruschetta

We love simple preparations that highlight fresh ingredients. We’ve also been looking for easy appetizers for Thanksgiving guests and found a winner recently on BrooklynPlated, a local food blog. Their fresh fig and goat cheese bruschettas couldn’t be easier. Simply slice a baguette, spread slices on a baking pan, drizzle with olive oil and bake at 350 (or broil briefly) until they brown slightly – this is our current favorite method of reusing day-old baguettes! Then remove from oven and top with a dollop of goat cheese and a dab of marmalade and top with a sliced fresh fig. We used a plum marmalade and Le Biquet goat cheese but the number of combinations are endless – the Valencay aged goat cheeses at the cheese counter are also looking great. With fresh fig season at an end (the ones we currently have come from Turkey), another option is to top the goat cheese with a dab of fig conserve – try the black fig we have from American Spoon.

Greene GrapeFig and Goat Cheese Bruschetta