Fresh black mission figs, goat cheese, and a balsamic-honey reduction come together over golden, toasted bread. It tastes just like you would imagine it: an intense landscape of sweet and tart, crispy and creamy. Doesn’t get much better than that.
Inspired by a trip to Founding Farmers in Maryland.
The balsamic reduction adds sweetness and a little moisture to the breads. Taste and make sure it’s right – you want to give the breads a little sweet and tart lift, not a blast of dark vinegar flavor.
I found leftover fresh figs don’t keep very long, quickly developing white mold. Then again, they taste so good, you probably won’t have trouble eating them before they go bad.
Balsamic Fig and Goat Cheese Toasts
- Handful of fresh ripe black mission figs
- 8oz fresh plain goat cheese
- 1 cup balsamic vinegar
- 1 tsp honey
- 2 tsp brown sugar
- Fresh ciabatta or sourdough bread, sliced 1/2″ thick
- Olive oil
- Preheat oven to 425f. Brush slices of bread with olive oil and toast in oven on both sides until crisp, but a still a little soft in the center. (Optionally, you can roast the figs in the oven for a bit, with the bread.)
- Remove stems and slice the figs vertically into quarters.
- Combine balsamic vinegar, honey, and brown sugar in a small sauce pot. Bring to a boil and reduce until thick enough to coat a spoon well. Keep warm.
- Spread warm toasts thickly with goat cheese. Place figs on cheese. Drizzle with balsamic-honey reduction. Serve immediately.
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