Figs with goat cheese bruschetta

summer bruschetta with figs and goat cheese, so you can cook instead of going to the beach. I am almost done for the holidays, but in the meantime, Since my birthday in a few days, prepare your suitcase for a long weekend in Prague. I will leave you a quick and tasty recipe, because you can and should eat well even when you have little time to spend in the kitchen. Indeed, I advise you to prepare this bruschetta with fresh figs and goat cheese for your guests, during an informal dinner in the garden or on the terrace, accompanied by a fresh aromatic white wine. Prepares in minutes and is delicious. If you do not find the Ficotto, a syrup made from figs rosa di Pisticci very fragrant, You can replace it with a drizzle of honey, the result is yummy too. Among other things, I found out when I went to Power of pistachios Stigliano, in Basilicata, to cook in the restaurant Food and don't leave them more, try them if you Captain desk pad. And if you like desserts with figs, have a look at all my RECIPES WITH FIGS, sweet but not only. Have a good day!


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  • 4 slices of homemade bread
  • 4 ripe fresh figs
  • goat cheese on the type that you prefer
  • Ficotto or honey as required
  • pistachios (I used pistachios di Stigliano) and toasted hazelnuts as required
  • extra virgin olive oil as required
  • Marjoram or oregano or fresh basil as required


The bruschetta with goat cheese, figs and honey are prepared in real time. Preheat the oven to maximum temperature in operation.

Lightly coat the bread with extra virgin olive oil, then roast it on a very hot grill on both sides. Peel the figs, cut them in halves and quarters. Arrange the figs on toasted bread, very little salt and complete with goat cheese.

Pass the bruschetta for one minute under the grill, until the cheese is lightly golden brown.

Garnish the bruschetta with toasted nuts, herbs and sprinkle with a little Ficotto or honey.

Serve immediately, and Bon Appetit!

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Salvatore July 24, 2015 at 08:47

Last night, in the countryside with friends, I tried the bruschetta with figs.
Delicious, they had great success. Only pistachios, I used those of Bronte (I'm in the area).
Wishes for your next entry to ….. Anta.
Enjoy your trip to Prague. Salvatore

Ada Parisi July 27, 2015 at 12:30

Hello Savior! Meanwhile, thanks for your good wishes. Birthday passed and I'm still alive… Thanks also to the trust… I used always pistachios, but the production is so small that, unless you buy them personally in Bronte, I find it difficult to get to Rome. I discovered these di Stigliano and use them as an alternative. Among other things, It's over a year that I try to visit a company that manufactures pistachios and I can not in any way to contact anyone, either by phone or by mail… also in August I'll make a travel itinerary of Etna between cellars, cheese productions, peaches and hazelnuts, but not even the shadow of pistachio…. See you soon!


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