Fig & goat cheese bruschettas from Cooking for Jeffrey: A Barefoot Contessa Cookbook (page 171) by Ina Garten

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • anya_sf on August 19, 2017

    I made half the recipe, which I think serves more than 6 people (the fig part anyway). I didn't have a vanilla bean, so I added 1/2 tsp vanilla extract. I wasn't quite sure when the figs were done (how long in fridge before checking? what is "soft fruit preserve"?) It was definitely very syrupy after 1 hour, so I stopped cooking then. It thickened even more as it cooled. The figs and goat cheese were good together, but almost dessert-like. I think this would be best with port as a cheese course after dinner. The figs are strong tasting and fairly sweet, so I wouldn't place more than 1-2 halves on each toast.

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