Ina Garten Fig and Goat Cheese Bruschettas

Ina Garten fig and goat cheese bruschettas are a jammy appetizer with fresh figs, orange, vanilla and tangy goat cheese on toasted sourdough, ready in 1 hour 30 minutes. It's an easy make-ahead appetizer for cheese boards, holiday parties or dinner with friends, and the fig preserves keep for days.

Cook the figs until a spoonful of the syrup gels when it's chilled, because that cold test tells you the preserves are done. Pull them too early and the syrup runs off the toast and turns the bread soggy.

Ina Garten built these fig preserves after a trip to Provence, where the owner of the Bistrot de Mougins shared the recipe for his famous fig tart. She turned it into a make-ahead spread that guests ask to take home from her cheese boards.

Source: Cooking for Jeffrey (2016)

Ina Garten Fig and Goat Cheese Bruschettas

0.0 from 0 votes

Course: AppetizerCuisine: American, FrenchDifficulty: Easy

Servings

12

servings

Prep time

15

minutes

Cooking time

1

hour 

15

minutes

Calories

380

kcal

Halved figs simmer slowly in orange juice, sugar and vanilla until the syrup turns thick and glossy like a soft fruit preserve. Spooned over creamy goat cheese on crisp toasted sourdough, it's sweet, tangy and crunchy in every bite.

Ingredients

• 2 teaspoons grated orange zest (2 oranges)
  

• 1/2 cup freshly squeezed orange juice
  

• 3 3/4 cups sugar
  

• 1 vanilla bean, split lengthwise
  

• 2 pounds fresh ripe purple figs, stems removed and halved lengthwise
  

• 12 slices sourdough bread, for serving
  

• 8 ounces creamy goat cheese, such as Montrachet, for serving
  

Directions

• Start the preserves: Place 2 teaspoons grated orange zest and 1/2 cup freshly squeezed orange juice in a 10-inch heavy-bottomed pot or Dutch oven. Add 3 3/4 cups sugar, the split vanilla bean and 2 pounds halved purple figs.
• Bring to a boil: Cover the pot and bring everything to a full boil over medium heat. Don't worry if it looks dry, because the figs release their juices as they heat.
• Dissolve the sugar: Stir the mixture and boil hard for 1 minute, stirring to dissolve the sugar. Then lower the heat so the pot is ready for a long, gentle simmer.
• Simmer until syrupy: Cook uncovered at a full simmer for 50 minutes to 1 hour 15 minutes, stirring occasionally. You want little bubbles throughout the pot and not just at the edges.
• Test the syrup: After 45 minutes, refrigerate a small amount of the liquid to see if it turns syrupy. It should be like a soft fruit preserve, so keep cooking just until it starts to gel when cold.
• Adjust the texture: If the liquid is too firm, add a little orange juice or water and cook for a minute. Then test it again until it's right, and don't worry if some figs lose their shape.
• Finish the preserves: Discard the vanilla bean once the syrup is ready. Serve the preserves right away or refrigerate them for later.
• Assemble the bruschettas: Toast or grill 12 slices of sourdough bread, then spread each one with creamy goat cheese from the 8 ounces. Spoon the fig preserves on top and serve.

Tools for this recipe

• Lodge 6-quart enameled Dutch oven, ThermoPro digital kitchen timer, Microplane zester grater, Madagascar vanilla beans, grade A, 10 pods. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I make the fig preserves ahead of time?

Yes, the preserves keep in the fridge for up to 2 weeks, so they're ideal for entertaining. Save the toasting and assembling for right before serving, so the bread stays crisp.

What can I use instead of fresh figs?

Fresh figs give the best texture and flavor, so I'd wait for them to be in season. Dried figs are much drier and won't release enough juice, so I wouldn't swap them one for one.

Can I use a different cheese than goat cheese?

Creamy ricotta or mascarpone works if you want something milder, since both spread easily and let the figs shine. Keep the cheese soft, because a firm one tears the toast.

How do I know when the preserves are done?

Chill a small spoonful of the syrup in the fridge for a few minutes and check it. If it gels like a soft fruit preserve, you're done, and if it's loose, keep simmering and test again.

What's the most common mistake with this recipe?

Stopping the cook too soon is the big one, because the syrup looks thin while it's hot. Trust the cold test, and be patient with the simmer so you get a thick, spoonable preserve.