Grilled Rosemary Bread with Goat Cheese and Figs

Author:  Doughmamma

Prep time:  10 mins

Cook time:  20 mins

Total time:  30 mins

Serves:  4

If you can't find Rosemary sourdough bread, substitute a French baguette instead. To add Rosemary flavor, use ½ tsp of freshly chopped Rosemary to every 3 Tbsp of butter. Mix the herbs and butter in a sautee pan over low heat, swirling occasionally. When it smells fragrant, remove from heat and set aside. The figs I used came from California but I've had better. I added some fig jam for added sweetness but you may not require any if you are lucky enough to have a good batch.

Ingredients

• ½ loaf of Rosemary sourdough bread
• 4Tbsp of butter
• 1 pint of fresh figs
• 2 tsp of honey (or more if not very sweet)
• 8 oz of goat cheese, preferably extra tangy
• few sprigs of Rosemary for garnish
• Salt and Pepper to taste
• *optional: if your figs aren't very sweet, you can use a few tablespoons of fig jam, 2 tsp of water and mix over medium-low heat in a sautee pan until thin consistency, about 3 minutes.

Instructions

1. Heat your grill to medium heat. Cut your bread into individual servings. Lightly butter each side. Grill each side of bread until desired crispiness is achieved. About 2-3 minutes per side depending on thickness. Set aside.
2. Set your oven to 400 F. Cut the ends off the figs and cut lengthwise. Place all figs cut-side up on a sheet pan covered with parchment paper. Drizzle honey over figs. Bake for about 20 minutes or until very tender. Remove from oven and pulse in a food processor a few times until blended but still chunky.
3. Allow your goat cheese to come to room temperature and spread on grilled bread. Sprinkle a touch of salt, pepper and rosemary. Take about 2 Tbsp of fig mixture and set in the center of the bread. Drizzle fig jam to your liking. Top with a thin slice of fig and a Rosemary sprig. Serve immediately.