There are two fig trees in a park local to my house that I have stalked this season with hopes of scoring some of the delicious fruit. Alas, birds always beat me to the ripe fruit, leaving the unripe figs as a tease. Instead, I’ve resorted to buying from the local market which carries three different varieties to choose from. I recently made this bruschetta using green-striped Panachee figs which have only been available commercially for the past two years. The exterior of the fruit is yellow with green stripes and center of the tear-dropped shaped fruit is a deep red color. The tiger-striped fig has a higher amount of acidity compared with other figs which makes it a good choice for savory cooking.
Cocoa nibs are the roasted shelled portion of the cocoa bean that when further processed will eventually make chocolate. They impart cocoa flavor without the sweetness of chocolate. Cocoa nibs have a similar consistency to crushed nuts and can add texture to a dish. The combination of figs, orange and chocolate (cocoa nibs in this recipes) is a classic combination that pairs well with goat cheese for this bruschetta. If you’re curious to read more about where I buy my spices, including cocoa nibs, and how I store them, check out my Roasted Peaches with Cardamom Ricotta recipe.
- 8 slices french bread cut on the bias
- 4 ounces goat cheese cut into 8 slices
- 2 teaspoons neutral cooking oil
- 1 teaspoon balsamic vinegar
- ¼ teaspoon dijon mustard
- zest of one orange
- 1 ounce arugula
- 8 fresh figs quartered
- 4 teaspoons cocoa nibs
- salt and pepper
- Toast or grill the bread.
- Spread on the goat cheese.
- Divide the figs between the pieces of bruschetta.
- Whisk the oil, vinegar and mustard in a bowl. Toss the vinaigrette with the arugula and then add the orange zest tossing again.
- Top the bruschetta with the arugula mixture.
- Sprinkle a ½ teaspoon of cocoa nibs on each bruschetta.