Fig Goat Cheese Toasts Recipes

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GOAT CHEESE TOASTS



Goat Cheese Toasts image

Provided by Giada De Laurentiis

Categories     appetizer

Time 45m

Yield 12 servings

Number Of Ingredients 10

36 slices (1/2-inch thick) baguette bread
3 tablespoons olive oil
8 ounces soft fresh goat cheese
4 ounces cream cheese
2 teaspoons finely chopped fresh Italian parsley leaves
2 teaspoons finely chopped fresh thyme leaves
2 teaspoons finely grated lemon peel
Salt and coarsely ground multi-colored or black peppercorns
1/2 cup pitted Sicilian green olives or kalamata olives, finely chopped
2 tablespoons thinly sliced chives

Steps:

  • Preheat the oven to 375 degrees F.
  • Arrange the bread slices on 2 heavy large baking sheets. Brush olive oil over the bread slices. Bake until the crostini are pale golden and crisp, about 15 minutes.
  • Blend the goat cheese and cream cheese in a food processor until smooth and creamy. Add the parsley, thyme, and lemon peel. Using the on/off button, pulse just to blend. Season with salt and pepper, to taste. Spread the cheese mixture over the crostini. Sprinkle with the olives, chives, and more pepper. Arrange the toasts on a platter and serve.
  • Do-Ahead Tip: The crostini and cheese mixture can each be prepared 2 days ahead. Store the crostini in an airtight container at room temperature. Cover and refrigerate the cheese mixture. Let the cheese mixture stand at room temperature for 1 hour to soften slightly before spreading over the crostini.

FIG AND GOAT CHEESE TOASTS



Fig and Goat Cheese Toasts image

Provided by Ina Garten

Time 10m

Yield 6 to 8 servings

Number Of Ingredients 7

1 (1-pound) loaf country bread or 2 baguettes, halved, and sliced crosswise 3/8-inch thick
1 (8.5-ounce) jar good fig spread, such as Dalmatia (see Cook's Note)
8 ounces plain creamy cheese, such as goat cheese, cream cheese, or ricotta
Kosher salt and freshly ground black pepper
2 ripe fresh figs, halved and thinly sliced lengthwise
Microgreens
Syrupy balsamic vinegar

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.

GOAT CHEESE AND FIG QUICK BREAD



Goat Cheese and Fig Quick Bread image

Here's a recipe from France, where savory loaf cakes are often served with drinks before dinner. This one started with bits of goat cheese and snips of dried figs, and then moved closer and closer to the Mediterranean. It's got fruity olive oil, a handful of parsley (for brightness), a little rosemary and thyme (to set the mood and further establish the locale), some honey (always good with goat cheese) and scrapings of clementine zest (for surprise). You can use a neutral oil, if you'd like, olive or dried tomatoes instead of figs, basil instead of parsley, lemon instead of orange, or experiment with other cheeses. The loaf's pleasantly crumbly, and best enjoyed cut into thick slices.

Provided by Dorie Greenspan

Categories     snack, breads, quick breads, appetizer

Time 50m

Yield 8 servings

Number Of Ingredients 15

Nonstick cooking spray or butter
4 ounces/115 grams very cold soft goat cheese
4 moist, plump dried figs (such as Kalamata), cut into 1/4-inch bits
1/3 cup/20 grams finely chopped fresh parsley
1 1/2 teaspoons finely chopped fresh rosemary
1/2 teaspoon finely chopped fresh thyme
1 3/4 cups/225 grams all-purpose flour
1 tablespoon baking powder
1/2 teaspoon fine sea salt
1/2 teaspoon freshly ground black pepper
3 large eggs, at room temperature
1/3 cup/80 milliliters whole milk, lukewarm
1/3 cup/80 milliliters olive oil
1 tablespoon honey
1 clementine or 1/2 tangerine

Steps:

  • Center a rack in the oven and heat the oven to 350 degrees. Coat an 8- to 9-inch loaf pan with baking spray (or butter the pan).
  • Cut the goat cheese into 1/2-inch pieces. It's a sticky, messy job, so don't aim for perfection. Refrigerate the cheese until needed.
  • In a small bowl, toss together the figs, parsley, rosemary and thyme; keep at hand.
  • In a large bowl, whisk together the flour, baking powder, salt and pepper. Working in a medium bowl, whisk the eggs until blended, then whisk in the milk, oil and honey.
  • Pour the wet ingredients over the flour mixture, and, using a sturdy spatula, stir until the dough is almost blended. You'll still see streaks of flour, and that's fine. Scatter the fig mixture over the dough, and then cover with the chilled bits of goat cheese. Grate the zest of the clementine or tangerine over the cheese. Using as few strokes as possible, stir everything together. Once again, it might not be perfect, and, once again, that's fine. Scrape the dough into the pan, and use the spatula to poke the dough into the corners and to even the bumpy top.
  • Bake for 34 to 38 minutes or until the top is golden, the cake has started to pull away from the sides of the pan, and, most important, a tester inserted into the center of the cake comes out clean. Unmold the cake onto a rack, turn it right side up and let it cool. You can serve the cake when it's slightly warm (it's not so easy to cut then, but it's delicious) or when it is at room temperature. Cut into thick slices. Wrapped well, the cake will keep for a day or two at room temperature.

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