Recipe: Fig and Goat Cheese Bruschetta

Cookbook

Fig and Goat Cheese Bruschetta

Serves 6

Fig and Goat Cheese Bruschetta Serve this simple dish for a light lunch or as a sensational starter. It looks gorgeous, and the combination of melted goat cheese and warm figs with just a hint of mango chutney is irresistible.

6 ripe purple figs
12 ounces full-fat goat cheese
1 small ciabatta or similar loaf,
about 10 inches long
1/4 cup mango chutney
Salt and pepper
Salad leaves, to garnish

Slice the figs thinly lengthwise. Cut off and discard the rind from the goat cheese, then slice it.

Preheat the grill. Cut the loaf of bread in half lengthwise and spread both halves with mango chutney. Arrange alternate slices of fig and goat cheese down the length of both pieces of bread, making two parallel rows on each, and starting the second row with goat cheese. Season with salt and plenty of black pepper.

Grill for about 3-4 minutes, until the cheese has melted a little and begun to brown around the edges. Slice each piece of topped ciabatta widthwise in three, and place a piece on each serving plate. Garnish with salad leaves and serve immediately.

Buy the Book!

The Farmers' Market Guide
to Fruit: Selecting, Preparing & Cooking
By Jenni Fleetwood
Sourcebooks, Inc., April 2001
Hardback, $24.95
144 pages; color photographs through out
ISBN: 1-57071-632-3
Recipe reprinted by permission.