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
Makes 4 servings
10 minutes min.
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
How to make it