Fig and Goat Cheese Bruschetta

Here's a fancy-schmancy appetizer from my family recipe binder that can be brought out on New Year's Eve or any other similarly festive occassion.  It's relatively impressive compared to the amount of time it takes to prepare... a high priority on my list!

I found this recipe in the September 2008 Cooking Light magazine and have made it numerous times since.  The fig jam can be prepared up to 3 days in advance, then brought to room temperature before serving.  This recipe can also easily travel to a gathering.  Simply bring the jam, baguette slices, crumbled goat cheese and chopped walnuts ready to go.  Then assemble and pop under the broiler when ready to serve!

Just to show the jam is really not intimidating, here's a shot of the ingredients before going into the saucepan...

Fig and Goat Cheese Bruschetta
7-8 oz. package of Mission dried figs, stems removed and chopped
1/3 c. sugar
1/3 c. coarsely chopped orange sections
1/3 c. fresh orange juice (about 1 orange)
1/4 t. crumbled dried rosemary (or 1/2 t. chopped fresh)
1/4 t. salt
1/4 t. ground pepper
40 (1/2 inch thick) slices French bread baguette
1 1/4 c. (10 oz.) crumbled goat cheese
5 t. finely chopped walnuts

Combine first seven ingredients (figs through pepper) in small saucepan over medium-high heat and bring to a boil.  Cover, reduce heat, and simmer for 15 minutes or until figs are tender.  Uncover and cook for 5 minutes more over low heat.  Remove from heat and cool to room temperature.

When ready to serve, preheat broiler.  Arrange baguette slices evenly on a rimmed baking sheet.  Top each baguette slice with 1 1/2 t. fig mixture and 1 1/2 t. goat cheese.  Sprinkly evenly with walnuts.  Broil for about 2 minutes, or until nuts begin to brown.  Serve warm.

This is an app you can feel good about!  For every two slices of bruschetta, the nutrition info is as follows...
138 calories
4.7 g fat
45 mg calcium
4.2 g protein
2.1 g fiber