These appetizers are quick and easy to make, and the sweet and tangy flavors of the sun-dried fig jam and goat cheese are sure to be a hit with your guests.
Sun-dried fig jam and goat cheese bruschetta
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Sun-dried fig jam and goat cheese bruschetta
Rated 5.0 stars by 1 users
Cuisine
Mediterranean
Author
Olive Harvest
Servings
4
Prep Time
15 minutes
Prepare the fig jam for this savory-meets-sweet appetizer up to three days in advance, and store in the refrigerator. Bring to room temperature, and assemble bruschetta just before serving. For smaller groups, use half the amount of bread. Leftover jam is great on toast at breakfast.
Ingredients
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1 baguette, sliced into rounds
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1/2 cup Mymouné Fresh Fig Jam
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4 oz goat cheese, softened
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1/4 cup chopped fresh parsley
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Salt and black pepper to taste
Directions
Preheat the oven to 375°F (190°C).
Place the baguette slices on a baking sheet and bake in the preheated oven for 5-7 minutes, or until lightly toasted.
In a small bowl, mix together the sun-dried fig jam and softened goat cheese until well combined.
Spread a small amount of the fig and goat cheese mixture onto each toasted baguette slice.
Sprinkle the chopped parsley over the top of each slice, and season with salt and black pepper to taste.
Serve the appetizers immediately, and enjoy!