Green Fig and Goat’s Cheese Bruschetta with honey, basil and black pepper

22 Aug

It’s green fig season here……

I bought a kilo at the organic market on Sunday…..

I also bought a jar of local goat’s cheese spread. You may have already noticed that one of my favourite food combinations is fig and goat’s cheese from this Dried Fig & Goat’s Cheese Pizza and this Fresh Fig & Goat’s Cheese Quiche.

But this gives all the fabulous flavour in a fraction of the time. It literally takes 5 minutes to make and the ingredients are local. To me anyway… The figs and goat’s cheese are from Coin (next village).  The honey I used is not actually honey, it is called Miel de Cana (cane honey) which is molasses from Malaga, a delicacy used liberally in this local recipe for Berenjenas con Miel (fried aubergines with honey).

I finished it off with a grinding of black pepper, some flakes of sea salt, a drizzle of Andalucian extra virgen olive oil and some baby basil leaves from our terrace. Andalucian sunshine on a plate, sending it your way if you are in need of some….

Green Fig & Goat Cheese Bruschetta Recipe with honey, basil & black pepper

Serves 1 as a snack, vegetarian

  • 1 large ripe green fig, cut into 8 wedges
  • 1 piece of wholemeal/brown/rustic bread
  • goats cheese
  • black pepper
  • miel de cana or honey
  • sea salt
  • small fresh basil leaves
  • extra virgen olive oil
  • salad leaves to serve (optional)

Toast the bread under a hot grill (or in a toaster) on both sides. Spread the goat’s cheese on the toast and top with the wedges of fig. Generously drizzle over the honey and grind over the black pepper.

Put under the grill for a few minutes until bubbling and hot. Serve sprinkled with flakes of sea salt, baby basil leaves and drizzle over some olive oil. Add a handful of salad leaves to the plate if you like.

Serve this as a luxurious breakfast, brunch, lunch, snack or supper. Even as a starter/appetizer it works very well. Easy, impressive and it takes minutes. Which is always a good thing.

Buen Provecho


14 Responses to “Green Fig and Goat’s Cheese Bruschetta with honey, basil and black pepper”

  1. Andrew ForbesAndrew August 22, 2012 at 2:02 pm #

    Looks delicious – beautiful photos. Looking forward to getting some figs from the trees at the Guaro house.

    • foodblogandthedog August 22, 2012 at 2:08 pm #

      This is best with freshly picked warm from the sun figs, so perfect!!

  2. Peter @Feed Your Soul August 22, 2012 at 5:56 pm #

    lovely pic

  3. Suzi August 22, 2012 at 6:36 pm #

    Gosh, I haven’t eaten figs in a very long time. This looks fabulous and I love your photos.

  4. recipesbyruth August 22, 2012 at 8:46 pm #

    Thank you for sharing this it looks great I will be trying this for sure!! Had to reblog.

  5. recipesbyruth August 22, 2012 at 8:46 pm #

    Reblogged this on recipesbyruth.

  6. Three Well Beings August 23, 2012 at 7:25 am #

    Whenever I see figs and goat cheese I know I’m in for a treat! This is elegant, and feels like something fresh and earthy. Debra

  7. thekalechronicles August 24, 2012 at 1:11 am #

    Oh, this is perfect: green figs are my favorite figs (and in season here in California, too!)

  8. kellie@foodtoglow August 24, 2012 at 4:14 pm #

    what a gorgeously simple idea – love it! I ope to see more figs trickle in so I can make this. Figs and goats cheese are a big fave of mine too. I fancy trying to concoct a fig and tamarind chutney which might be nice as a dollop on this bruschetta. Lovely post although I’ll need to settle for regular honey. Or is there a taste equivalent to the miel de cana here in Blighty?

  9. Tammy August 25, 2012 at 8:09 am #

    MMMMMmm. It’s fig season here also. I love the complement of honey and black pepper. Thanks Natalie.

  10. Mistress of Spices (@spicemistress21) August 26, 2012 at 4:08 pm #

    Something I miss terribly – figs! This looks wonderful.

  11. swjede September 5, 2012 at 3:44 am #

    This was an amazing flavor sensation. The honey, black pepper and hint of basil, quite delicious. Thank you!

  12. Bob September 11, 2012 at 6:30 pm #

    WOW! Looks amazing. I just started to eart a little healthier so I think I will attemp to make this – wish me luck!


  1. Eggcentric – Lentils, Poached Egg and Paprika-Spiked Yogurt Breakfast | food to glow - March 13, 2013

    […] Fig and Goats’ Cheese Bruschetta (Cook Eat Live Vegetarian) […]

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