How to Make Grilled Fig and Goat Cheese Bruschetta

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Make the gastrique: Take a small sauce pot add red wine, red wine vinegar, and honey, and reduce by half, let cool. In a small bowl, whisk in 1 cup of olive oil.

Turn the grill to medium to medium-high heat, brush olive oil on your sliced bread, and grill until nice and toasted on both sides.

Put goat cheese in a small bowl, add chopped thyme, chives, and tarragon. Season with salt and black pepper. Mix until everything is incorporated. Refrigerate until ready to use.

In a small bowl, add your sliced figs and marinate with a small amount of salt and black pepper and ½ cup of the gastrique, letting it marinate for five minutes.

For serving: Spread a good amount of your herbed goat cheese on grilled sliced breads, add marinated sliced figs on top, and finish with a little more of the gastrique and top with microgreens.



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