Fig and Goat Cheese Bruschetta

Prepare the fig jam 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.

Yield: 20 servings (serving size: 2 bruschetta)

Ingredients

• 1 1/4  cups  chopped dried Mission figs (about 9 ounces)
• 1/3  cup  sugar
• 1/3  cup  coarsely chopped orange sections
• 1  teaspoon  grated orange rind
• 1/3  cup  fresh orange juice (about 1 orange)
• 1/2  teaspoon  chopped fresh rosemary
• 1/4  teaspoon  freshly ground black pepper
• 40  (1/2-inch-thick) slices French bread baguette, toasted (about 8 ounces)
• 1 1/4  cups  (10 ounces) crumbled goat cheese
• 5  teaspoons  finely chopped walnuts

Preparation

1. 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.

2. Preheat broiler.

3. 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.

Nutritional Information

Calories:

138 (31% from fat)

Fat:

4.7g (sat 2.3g,mono 1.1g,poly 1g)

Protein:

4.2g

Carbohydrate:

21g

Fiber:

2.1g

Cholesterol:

7mg

Iron:

0.8mg

Sodium:

121mg

Calcium:

45mg