This Labor Day Weekend, Make Grilled Fig and Goat Cheese Bruschetta

Courtesy Chef Thomas Boemer
Courtesy The Mayfair Hotel

It’s Labor Day Weekend. Intensive mealtime labor is overrated. Your grill, by contrast, is not. Make the best of both worlds (using your grill; not using up excessing time) and try this simple grilled bruschetta that puts fresh figs to excellent use.


“This dish is ideal for a light Labor Day appetizer as we are in fig season right now,” says Chef Karo Patpatyan of The Mayfair Hotel’s Eve American Bistro in Los Angeles. “This particular dish is a very easy one for people to make at home and wow their guests.”

Eve American Bistro’s Fig & Goat Cheese Grilled Bruschetta

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Prep time

10 minutes min.

Cook time

5 minutes min.

  • For bruschetta: 2 slices rustic sourdough bread (1-inch thick); 8 black figs (sliced ¼-inch); 1 cup soft goat cheese; 1 tbsp chopped thyme; 1 tbsp chopped chives; 1 tbsp chopped tarragon; Extra virgin olive oil, to taste; salt and black pepper, to taste; optional: microgreens for garnish
  • For red wine honey gastrique: 1/2 cup red wine; 1/2 cup red wine vinegar; 1/2 cup honey; 1/2 cup extra virgin olive oil
Make the gastrique: Take a small sauce pot add red wine, red wine vinegar, and honey, and reduce by half, let cool. In a small bowl, whisk in 1 cup of olive oil.
Turn the grill to medium to medium-high heat, brush olive oil on your sliced bread, and grill until nice and toasted on both sides.
Put goat cheese in a small bowl, add chopped thyme, chives, and tarragon. Season with salt and black pepper. Mix until everything is incorporated. Refrigerate until ready to use.
In a small bowl, add your sliced figs and marinate with a small amount of salt and black pepper and ½ cup of the gastrique, letting it marinate for five minutes.
For serving: Spread a good amount of your herbed goat cheese on grilled sliced breads, add marinated sliced figs on top, and finish with a little more of the gastrique and top with microgreens.