Fig and Goat Cheese Bruschette: An Irresistible Summer Delight!
Summer's Delight: Mini Bruschette with Figs & Goat Cheese! Irresistibly delicious with Italian flair.
Ingredients
Serves:
4
8 small slices of whole-grain sourdough bread
5 ½ tablespoons of Vignoli Biancolilla Monocultivar Extra Virgin Olive Oil
2 ripe but not too soft white figs
1 cup fresh goat cheese
Salt to taste
8 sprigs of fresh mint
- 8 small slices of whole-grain sourdough bread
- 5 ½ tablespoons of Vignoli Biancolilla Monocultivar Extra Virgin Olive Oil
- 2 ripe but not too soft white figs
- 250 grams fresh goat cheese
- Salt to taste
- 8 sprigs of fresh mint
Directions
-
Preheat oven to 392°F.
-
Drizzle bread slices with olive oil and toast for 10 minutes.
-
Spread goat cheese on the bruschette and top with sliced figs.
-
Garnish with mint, add a pinch of salt, and serve.
- Preheat oven to 200°C
- Drizzle bread slices with olive oil and toast for 10 minutes.
- Spread goat cheese on the bruschette and top with sliced figs.
- Garnish with mint, add a pinch of salt, and serve.
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