Figs are a wonderful fruit that you'll usually find on restaurant menus around this time of year. You can stuff them, slice them, broil them, bake them...they're an extremely versatile fruit! However, until last night, I had never actually used them myself. They always seemed like this elusive, difficult fruit and for some reason they intimidated me. But sometime last week, my talented friend Meghan, posted an adorable photo of her son surrounded by figs, and then at the Peachtree Road Farmer's Market this weekend, I overheard someone say that a vendor was selling them. So what's a girl to do except march right over and scoop some up.
From what I read, figs go bad quickly, so I knew I had to kick it into high gear and come up with something pretty special. This fig and goat cheese bruschetta is a no brainer recipe, and you'll find dozens of methods across the web for making something similar, so use the recipe that works best for you. This took me less than 10 minutes total and was a great way to kick off our farmer's market Sunday dinner!
Fig & Goat Cheese Bruschetta
You will need:
- 1/2 loaf of Italian bread, sliced on the bias
- Olive Oil
- Goat Cheese
- Small pint of figs, sliced
Preheat a grill pan on low to medium heat and drizzle with olive oil.
Drizzle your slices of Italian bread with olive oil. Use just enough to lightly coat either side. Then, place on the grill pan. Turn once for even cooking.
Once your bread is toasted, place on a platter. Spread goat cheese evenly one each slice and top with fig slices. Finally, drizzle each slice with honey and serve.