Grilled Goat Cheese With Fig Preserves Recipes

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GRILLED GOAT CHEESE WITH FIG PRESERVES



Grilled Goat Cheese with Fig Preserves image

Categories     Cheese     Fruit     Vegetarian     Quick & Easy     Goat Cheese     Fig     Grill/Barbecue     Gourmet

Yield Makes 4 sandwiches

Number Of Ingredients 4

8 (6-inch) diagonal baguette slices
1 1/2 tablespoons unsalted butter, softened
2 ounces soft mild goat cheese at room temperature
2 tablespoons dark fig preserves

Steps:

  • Spread 1 side of each baguette slice with butter. Turn over 4 slices and spread cheese and preserves onto them. Top with remaining baguette slices, buttered sides up.
  • Heat a dry 12-inch heavy skillet over moderate heat until hot, then cook sandwiches, pressing occasionally and turning over once, until bread is golden brown and cheese is melted, about 5 minutes total.

FIG AND GOAT CHEESE BRUSCHETTAS



Fig and Goat Cheese Bruschettas image

Provided by Ina Garten

Categories     appetizer

Time 1h30m

Yield 12 servings

Number Of Ingredients 8

2 teaspoons grated orange zest (2 oranges)
1/2 cup freshly squeezed orange juice
3 3/4 cups sugar
1 vanilla bean, split lengthwise
2 pounds fresh ripe purple figs, stems removed and halved lengthwise
12 slices sourdough bread, for serving
8 ounces creamy goat cheese, such as Montrachet, for serving
Grated orange zest, for serving (optional)

Steps:

  • Place the orange zest and orange juice in a medium (10-inch) heavy-bottomed pot or Dutch oven, such as Le Creuset. Add the sugar, vanilla bean, and figs to the pot. Cover and bring to a full boil over medium heat. (Don't worry; it may look dry.) Stir the mixture and boil hard for 1 minute, stirring to dissolve the sugar. Lower the heat, and cook uncovered at a full simmer for 50 minutes to 1 hour and 15 minutes, stirring occasionally. You want the little bubbles to be throughout the pot, not just at the edges. After 45 minutes, refrigerate a small amount of the liquid to see if it becomes syrupy. It should be like a soft fruit preserve. Keep cooking just until the liquid starts to gel when cold. If the liquid is too firm, add a little orange juice or water, cook for a minute, and test it again until it's right. Depending on how ripe the figs are, they will probably keep their shape, but it's fine if they don't. Discard the vanilla bean and serve or refrigerate.
  • Before serving, toast or grill the bread and spread with goat cheese. Spoon the fig preserves on, then the grated orange zest if using, and serve.

GRILLED GOAT CHEESE SANDWICHES WITH FIG AND HONEY



Grilled Goat Cheese Sandwiches With Fig and Honey image

These are just as good for breakfast as they are for supper! Mixing honey with the goat cheese mades it easy to spread on the cinnamon raisin bread. Adapted from Cooking Light magazine(June 2004). An African/Middle Eastern influenced recipe.

Provided by Sharon123

Categories     Breakfast

Time 18m

Yield 4 serving(s)

Number Of Ingredients 8

2 teaspoons honey
1/4 teaspoon grated lemon rind
4 ounces goat cheese
8 slices cinnamon raisin bread
2 tablespoons fig preserves
2 teaspoons basil, thinly sliced
1 tablespoon margarine, to coat bread (or cooking spray)
1 teaspoon powdered sugar

Steps:

  • Combine honey, lemon rind, and goat cheese, stirring till blended. Spread 1 tbls. goat cheese mixture on each of 4 bread slices; top each slice with 1 1/2 teaspoons preserves and 1/2 teaspoons basil. Top with remaining bread slices. Lightly coat oustide of each sandwich with margarine or cooking spray.
  • Heat a large nonstick skillet over medium heat. Add 2 sandwiches to the pan. Place a weight(cast iron or heavy skillet) on top of sandwiches; press gently to flatten. Cookk 3 minutes on each side, or until bread is lightly toasted, leaving pan on top of sandwiches as they cook.
  • Repeat with remaining sandwiches. Sprinkle with powdered sugar.
  • Makes 4 sandwiches.

Nutrition Facts : Calories 311.6, Fat 13.6, SaturatedFat 7, Cholesterol 22.4, Sodium 345.6, Carbohydrate 38.2, Fiber 2.4, Sugar 11.9, Protein 10.3

GRILLED ARTISAN CHEDDAR & FIG JAM SANDWICH



Grilled Artisan Cheddar & Fig Jam Sandwich image

Provided by Michael Phillips

Categories     Sandwich     Picnic     Back to School     Lunch     Cheddar     Fig     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 1

Number Of Ingredients 5

1 crusty rustic roll
2 tablespoons top-quality fig jam, preferably Mitica (see Note)
2 teaspoons fragrant extra-virgin olive oil
Flaky sea salt
3 ounces (85 g) artisan American Cheddar, preferably Prairie Breeze (see Note), cut into 3 thick slices

Steps:

  • 1. Heat a panini press according to the manufacturer's instructions. Alternatively, heat a ridged grill pan or large skillet over medium heat.
  • 2. Using a serrated knife, cut the roll in half horizontally. Spread each cut side of the roll with 1 tablespoon of the fig jam, drizzle the jam with 1 teaspoon of the oil, and season it with the salt. Arrange the Cheddar pieces closely on the bottom roll half, being sure that the cheese does not hang over the sides of the roll. Cover it with the remaining roll half, jam-side down.
  • 3. Place the sandwich in the panini press and cook it until the roll is toasted and golden brown and the cheese is desirably melty, about 4 minutes, depending on the press. If using a ridged grill pan or skillet, place the sandwich in the pan and top it with a cast-iron skillet or heavy saucepan. Cook until the underside is toasted, about 2 minutes. Flip the sandwich over, top it with the cast-iron skillet again, and cook until the other side is toasted and the cheese is melty, about 2 minutes more.
  • 4. Cut the sandwich in half and serve it hot.

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