Fig | Bunbury Farmers Market

Fig & Goats Cheese Bruschetta

Ingredients:
4 Fresh and ripe figs quartered
120g south cape goats cheese
4 tablespoons olive oil
Squeeze of fresh lemon juice
200g rocket
Drizzle of Balsamic glaze
4 slices of crusty Italian loaf cut into 3cm slices

Cooking Method:
Preheat oven to 200 degrees C. Rub bread with olive oil and Place quartered figs and crumbled up goats cheese evenly over sliced loaf. Place in oven and bake for approximately 8-10 minutes or until figs soften. In a medium bowl combine rocket, olive oil and lemon juice with a pinch of salt. Serve over hot bruschetta and drizzle with some balsamic glaze. Serve immediately

Serves: 2-4

Note:
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French Toast & Fresh Figs

Ingredients:
8 slices thick honey and sunflower seed bread
6 eggs
¼ cup cream
1 teaspoon Vanilla essence
1/3 teaspoon ground cinnamon
Maple syrup to serve
8 fresh figs halved
Knob of butter

Cooking Method:
To make French toast in a large bowl lightly beat the eggs, milk, vanilla and cinnamon together until well combined. Preheat a non-stick frying pan with a light rub of butter. Dip each slice of bread into the egg mix until well coated on both sides. Place bread straight into the warm pan. Cook until golden brown on both sides of the bread. This should take approx. 2-3 mins. Serve with Fresh figs and a drizzle of maple syrup.

Serves: 4-6

Note:
For more recipes & cooking tips, please see the demo team at the Farmers Market.
And if you love this recipe, share it with your friends & family using the social buttons below: