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Ina Garten Fig and Goat Cheese Bruschettas

Ina Garten Fig and Goat Cheese Bruschettas - recipe card
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Sweet, jammy fresh figs and tangy goat cheese are piled onto garlic-rubbed grilled bread, then finished with honey, basil, and flaky salt. The contrast of warm, crisp toast against cool, creamy cheese makes an elegant appetizer that comes together in minutes. It’s the kind of effortless, flavor-forward starter Ina Garten is known for.

Ingredients

Scale
  • 12 (1/2-inch-thick) diagonal slices rustic country bread, such as sourdough or ciabatta
  • 3 tablespoons extra-virgin olive oil, plus more for drizzling
  • 1 large garlic clove, halved crosswise
  • 8 ounces fresh goat cheese (chèvre), at room temperature
  • 2 tablespoons heavy cream
  • 1 teaspoon fresh lemon zest (from 1 lemon)
  • 12 fresh ripe figs, stemmed and quartered (about 1 pound)
  • 2 tablespoons honey, plus more for drizzling
  • 2 tablespoons thinly sliced fresh basil leaves
  • Flaky sea salt, such as Maldon, to taste
  • Freshly ground black pepper, to taste

Instructions

  1. Prepare the grill for direct cooking over medium-high heat (about 450°F–500°F / 230°C–260°C on a grill thermometer), or preheat a grill pan or cast-iron skillet over medium-high heat until a drop of water sizzles and evaporates on contact. If using an outdoor grill, brush the grates clean and oil them lightly with a folded paper towel dipped in neutral oil. This prevents the bread from sticking and gives it clean grill marks.
  2. In a small bowl, mash the softened goat cheese with the heavy cream and lemon zest using a fork until smooth, light, and spreadable, about 1 minute. Season with a pinch of flaky salt and a few grinds of black pepper. Set aside at room temperature so it stays easy to spread.
  3. Brush both sides of each bread slice generously with the 3 tablespoons olive oil, using about 1 teaspoon per side. Arrange the slices on a rimmed baking sheet; do not crowd them. The oil helps the bread crisp evenly and keeps the interior chewy rather than dry.
  4. Grill or pan-toast the bread in batches (without crowding) over direct medium-high heat until the underside is deeply golden and lightly charred in spots, 1 to 2 minutes. Flip with tongs and toast the second side until golden, about 1 minute more. Watch closely: the line between toasted and burnt is thin with thin bread.
  5. Immediately rub one side of each hot toast with the cut side of the halved garlic clove. The rough, toasted surface acts like a grater, capturing the garlic’s oils; use 2 to 3 quick passes per slice for a subtle garlic perfume, or more if you love garlic. Transfer the toasts to a platter.
  6. Spread each warm toast with about 1 tablespoon of the goat cheese mixture, leaving a thin border of crisp bread visible around the edge. Work while the bread is still warm so the cheese softens slightly and melds with the garlicky crust.
  7. Arrange 3 to 4 fig quarters on top of each bruschetta, overlapping them slightly and pressing them gently into the cheese so they stay put. The figs should be ripe but firm enough to hold their shape; if they are very soft, simply tear them into large pieces.
  8. Drizzle the figs evenly with the 2 tablespoons honey using a spoon or a squeeze bottle. The honey should pool slightly in the crevices of the figs rather than run off the bread. Finish each bruschetta with a pinch of flaky sea salt and a crack of black pepper; the salt is not optional—it sharpens the sweetness of the figs and the tang of the cheese.
  9. Scatter the sliced basil over the top and serve immediately, while the bread is still crisp and the cheese is soft. If you must hold them, keep the components separate and assemble just before serving so the bread does not become soggy.

Notes

These bruschettas are best assembled and eaten the same day, ideally within 30 minutes, while the toast is crisp. The goat cheese mixture can be made up to 3 days ahead and stored in an airtight container in the refrigerator; bring to room temperature before spreading. The grilled bread can be made 2 hours ahead and kept at room temperature; re-crisp in a 350°F (175°C) oven for 3-4 minutes if needed. This recipe does not freeze well. Leftover assembled bruschettas can be refrigerated for up to 1 day, but the bread will soften; to revive, place on a baking sheet in a 375°F (190°C) oven for 4-5 minutes, then drizzle with a little fresh honey and basil before serving.

Nutrition

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Find it online: https://inagartencooks.com/ina-garten-fig-and-goat-cheese-bruschettas/