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Recently my mom was reminiscing about her childhood and how she, Madalene and the rest of the family would take a dried fig and stuff it with a walnut for a quick and easy snack. This got me thinking about how I could reinterpret that fun memory into a small meal or dessert. So I picked up some dried figs and plumped them up (by re-hydrating them in a pot of hot water for 30 mins) for a Fig and Brie Bruschetta. I love finding new ways to enjoy Bruschetta without having to stick with the traditional tomato topping. So with this dish, I went a sweeter route by pairing a creamy and buttery brie cheese with the sweet figs, a drizzle of honey and crunchy pecans. Filling and loaded with lots of different textures and simple flavors, this easily became a rustic Italian treat that satisfied that fig craving I've been having all summer long.
What you'll need: serves 4 - 6
Udi's Gluten Free white bread (cut in half)
drizzle olive oil
1 lb dried or fresh figs (cut in half) I used Calimyrna and Black figs
small wedge brie cheese (sliced 1/4 in. thick)
1/4 cup chopped pecans
drizzle honey
On a foil lined baking sheet lightly sprayed with cooking oil, lay out the bread slices and drizzle with a light layer of olive oil. Toast them under the broiler until they are golden brown, about 3 mins. Layer on the sliced brie cheese, halved figs and chopped pecans. Bake (on the middle rack) in a 400 degree oven for about 20 mins or until the cheese has begun to melt. Place on a plate and drizzle with honey. Eat hot!
Recently my mom was reminiscing about her childhood and how she, Madalene and the rest of the family would take a dried fig and stuff it with a walnut for a quick and easy snack. This got me thinking about how I could reinterpret that fun memory into a small meal or dessert. So I picked up some dried figs and plumped them up (by re-hydrating them in a pot of hot water for 30 mins) for a Fig and Brie Bruschetta. I love finding new ways to enjoy Bruschetta without having to stick with the traditional tomato topping. So with this dish, I went a sweeter route by pairing a creamy and buttery brie cheese with the sweet figs, a drizzle of honey and crunchy pecans. Filling and loaded with lots of different textures and simple flavors, this easily became a rustic Italian treat that satisfied that fig craving I've been having all summer long.
What you'll need: serves 4 - 6
Udi's Gluten Free white bread (cut in half)
drizzle olive oil
1 lb dried or fresh figs (cut in half) I used Calimyrna and Black figs
small wedge brie cheese (sliced 1/4 in. thick)
1/4 cup chopped pecans
drizzle honey
On a foil lined baking sheet lightly sprayed with cooking oil, lay out the bread slices and drizzle with a light layer of olive oil. Toast them under the broiler until they are golden brown, about 3 mins. Layer on the sliced brie cheese, halved figs and chopped pecans. Bake (on the middle rack) in a 400 degree oven for about 20 mins or until the cheese has begun to melt. Place on a plate and drizzle with honey. Eat hot!
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