Rating: 4.5 stars
24 Ratings
  • 5 star values: 21
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1

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.

Maureen Callahan
Recipe by Cooking Light September 2008

Gallery

Credit: Randy Mayor; Styling: Leigh Ann Ross

Recipe Summary test

Yield:
20 servings (serving size: 2 bruschetta)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine first 7 ingredients in a small saucepan; bring to a boil. Cover, reduce heat, and simmer 10 minutes or until figs are tender. Uncover and cook 5 minutes or until mixture thickens. Remove from heat; cool to room temperature.

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  • Preheat broiler.

  • Top each bread slice with 1 1/2 teaspoons fig mixture and 1 1/2 teaspoons goat cheese. Arrange bruschetta on a baking sheet; sprinkle evenly with walnuts. Broil 2 minutes or until nuts begin to brown. Serve warm.

Nutrition Facts

138 calories; calories from fat 31%; fat 4.7g; saturated fat 2.3g; mono fat 1.1g; poly fat 1g; protein 4.2g; carbohydrates 21g; fiber 2.1g; cholesterol 7mg; iron 0.8mg; sodium 121mg; calcium 45mg.
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