Goat Cheese And Fig Quick Bread Recipes

Steps:

• Toast the bread in a toaster and while it is still warm, spread the fig spread on each slice to cover it entirely. Place the cheese in a bowl and heat in the microwave for 30 to 45 seconds, until it's creamy and spreadable. Spread a layer of the cheese on the fig spread, leaving the edges of the fig spread visible. Sprinkle lightly with salt and pepper. Cut each toast crosswise to make appetizers that will be easy to eat. Place a fig slice on each piece, top with a few microgreens, and drizzle lightly with the balsamic vinegar. Serve at room temperature.

Steps:

• Heat oven to 400 degrees. Cut goat cheese into 6 thick slices. Line an 8-by 12-inch earthenware baking dish with fig leaves (if using). Arrange goat cheese in center of dish and surround with fig halves. Season lightly with salt and pepper, then sprinkle with thyme. Drizzle with olive oil.
• Bake uncovered for 15 minutes, until both cheese and figs are softened. Run under broiler for 1 minute to brown. Let cool slightly before serving.

Steps:

• Arrange the figs on a tray, cut-side up. Slice the goat's cheese into eight rounds, then cut each round in half.
• Gently push the goat's cheese pieces into the cut sides of the figs, then season with a little salt and pepper, drizzle with the honey and scatter with the pistachios and thyme.

Steps:

• Center a rack in oven and heat oven to 350 degrees. Coat an 8" - 9" loaf pan with baking spray.
• Cut goat cheese into 1/2 inch pieces and refrigerate.
• Toss figs, parsley, rosemary and thyme together.
• Whisk together flour, baking powder, salt and pepper.
• In in medium bowl whisk together eggs until blended, then whisk in milk, oil and honey.
• Pour the wet ingredients over the flour mixture and using a sturdy spatula, stir until the dough is almost blended. There will be still streaks of flour. Scatter figs and herbs over batter and then cover with the goat cheese. Grate zest of clementine over dough. Using as few strokes as possible, stir everything together to just blend.
• Scrape dough into the loaf pan and use the spatula to poke the dough into the corners and to even the bumpy top.
• Bake for 35-38 minutes until top is golden, the cake has started to pull away from the sides of the pan and a tester inserted into the center comes out clean.
• Unmold the bread onto a rack right side up to cool or serve warm. Bread will keep at room temperature for 1-2 days.