How to Make Grilled Fig and Goat Cheese Bruschetta

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Make the gastrique: Take a small sauce pot add pink wine, pink wine vinegar, and honey, and scale back by half, let cool. In a small bowl, whisk in 1 cup of olive oil.

Flip the grill to medium to medium-high warmth, brush olive oil in your sliced bread, and grill till good and toasted on each side.

Put goat cheese in a small bowl, add chopped thyme, chives, and tarragon. Season with salt and black pepper. Combine till every thing is included. Refrigerate till prepared to make use of.

In a small bowl, add your sliced figs and marinate with a small quantity of salt and black pepper and ½ cup of the gastrique, letting it marinate for 5 minutes.

For serving: Unfold quantity of your herbed goat cheese on grilled sliced breads, add marinated sliced figs on high, and end with just a little extra of the gastrique and high with microgreens.



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