Balsamic Roasted Fig and Goat Cheese Bruschetta
August 30, 2018
This recipe for balsamic roasted fig and goat cheese bruschetta was published in 2011 by LA Weekly. It’s a creation from Chef Casey Lane of The Tasting Kitchen. I chose it for two reasons. First, it’s delicious and seemingly complicated (in truth, it’s very easy), so it will kill at your next gathering. Second, the late food critic, Jonathan Gold, called it “stunning” and I miss Jonathan Gold. I never felt as enthusiastic about my city until I saw it through his eyes in the documentary, City of Gold. He spent his life turning L.A.’s sprawling indifference into something quite intimate and rooted, which was no small feat.
Figs are in season right now. They turn quickly, so try to buy them within a day or two. I recommend smaller portions to offset the richness.
1 basket of figs
2 tablespoons and 1 teaspoon Arbequina or other fruit olive oil
1 teaspoon cracked black pepper
4 sprigs thyme
Pinch of Maldon salt
2/3 cup balsamic vinegar, such as La Vecchia 10 year aged
1 clove garlic, cut in half
1 slice of country white bread
- Preheat the oven to 375F. Toss the figs in 2 tablespoons of olive oil with 4 sprigs of thyme, cracked pepper and Maldon salt. Place in a stainless steel roasting pan and pour balsamic over the figs. Cover roasting pan with foil and roast for 20 minutes.
- Pull off the foil and roast for 20 minutes more, until the figs are wrinkly and the balsamic is glazed and viscous.
- Brush the toast with remaining olive oil and grill. Rub the cut side of garlic on the grilled bread.
- Assemble the bruschetta by spreading the goat cheese on the toast, adding the roasted figs, parsley leaves and a handful of toasted walnuts. Finish with a drizzle of aged balsamic.
Makes 1-2 servings.