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Sweet, savory, and a little indulgent — this Roasted Fig and Goat Cheese Toast is a seasonal favorite in our kitchen. What takes it to the next level? A drizzle of our Il Fusti Blood Orange Olive Oil. Its zesty citrus notes pair beautifully with caramelized figs and creamy goat cheese for a flavor combo that feels like fall, but elevated!
8 ounces fresh figs, sliced in half lengthwise
3 tablespoon balsamic vinegar, plus more for drizzling
3 tablespoon orange liquer or orange juice
1 teaspoon of Il Fusti Blood Orange Olive Oil
2 tablespoon honey, plus more for drizzling
1-2 sprigs fresh rosemary
1 cup whole milk ricotta cheese
2 teaspoon orange zest, plus more for topping
⅛ teaspoon Kosher or fine sea salt, plus more to taste
2 slices thick crusty bread such as sourdough
1-2 tablespoon chopped shelled pistachios for topping (optional)
Preheat the oven to 400℉. Place the figs (cut side up) in a baking dish large enough to hold the figs in a single layer. Add the balsamic, orange liqueur or juice, Il Fusti Blood Orange Olive Oil, honey, rosemary (I toss the sprigs in whole), and a pinch of salt. Toss to coat. Cover the figs, and roast for 15 minutes.
After 15 minutes, remove the cover and continue cooking for 5-10 minutes, until the figs are soft but not mushy. Set aside to cool.
While the figs are roasting, prepare the ricotta. Place the ricotta, orange zest, and salt in the bowl of a food processor or blender, and process until light and fluffy- about 30 seconds. This step is not necessary but ensures a creamier ricotta. Set aside until ready to use.
Toast the bread. Top the bread slices with ricotta, then add the figs (as many as you would like- or just enough to cover the toast). Drizzle the figs with some of the roasting liquid. Garnish with additional balsamic, honey, salt, orange zest, or crushed pistachios. Serve immediately.
This recipe was adapted and directly sourced from BrunchAndBatter.com
