Contributed By: mnswishers
Kerry Klemm
This is an amazing recipe...take it to a party and you will be a big hit! It takes quite a while to reduce to plan ahead.
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Total Preparation Time: 15 to 30 minutes
Actual Cooking Time: More than 2 hours
Number of Servings: More than 10
Special Features: Make Ahead
Meal Type: Appetizers
Sauces
Ingredients
Fig Jam:
1 tbsp Vegetable oil
3 Shallots, diced
1 cup Red wine
1/2 cup Low-sodium chicken broth
3/4 cup Balsamic vinegar
1 tsp Finely chopped fresh rosemary leaves
1/4 cup Sugar
1 Rounded cup chopped dried mission figs
Baguette
Goat cheese
Preparation
Jam:
Place a medium saucepan over medium heat. Add the oil, and when hot, add the shallots and cook until softened. Deglaze with the red wine and reduce by half. Add the broth and vinegar and reduce by half.
Add the rosemary and sugar and reduce the heat to low. Stir until the sugar has dissolved. Add the figs and simmer, stirring occasionally, until the mixture has the consistency of a liquidy jam. Be careful to not let the mixture get too dry. It will thicken as it cools.
Allow the mixture to cool and transfer to a storage container or glass jar. Refrigerated, the jam will keep a week or more.
Putting it together:
Place the baguette slices on a baking sheet. Toast them under the broiler, about 4" from the heating element, until lightly toasted on one side. Watch the slices carefully as the toasting will a most take a few minutes. Remove the bruschetta from the oven, and lightly brush the toasted side with olive oil.
Serve the bruschetta with room temp goat cheese and the fig jam. Enjoy!
Cook's Notes
Remember...this recipe take several hours to reduce to allow plenty of time! Also, make sure the rosemary is FINELY chopped. Mission figs are located in the baking isle next to raisins.
Nutrition Information