Time: 1 hour 30 min.
Complexity: easily
Servings: 12

Ina Garten tops her bruschetta with goat cheese and homemade fig jam, which is quickly made from fresh seasonal figs and orange juice. Make the jam ahead of time so you can have it on hand, and enjoy delicious bruschetta anytime.

Ingredients:

• 2 tsp. grated orange zest (2 oranges)
• 0.5 cup freshly squeezed orange juice
• 3 and 3/4 cups sugar
• 1 vanilla bean, split lengthwise
• 900 g ripe figs, stems removed and cut in half lengthwise
• 12 slices sourdough bread, for serving
• 220 gr. soft goat cheese, for filing
• Grated orange zest, for serving

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

sourdough bread, toasts, goat cheese, Orange zest, vanilla pod, fig jam

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Preparation:

Step 1
• Place the orange zest and orange juice in a medium (25 cm) heavy-bottomed saucepan or Dutch oven. Add the sugar, vanilla bean, and figs. Cover and bring to a full boil over medium heat. The mixture may seem dry, but don't worry. Stir and cook for 1 minute, stirring occasionally, until the sugar dissolves. Reduce the heat and simmer, uncovered, for 50 minutes to 1 hour 15 minutes, stirring occasionally. There should be small bubbles all over the surface, not just at the edges.
Step 2
• After 45 minutes, chill a small amount of the liquid to check if it has become syrupy. It should be similar to fruit jam. Continue simmering until the liquid begins to set when cold. If the liquid is too thick, add a little orange juice or water, simmer for another minute, and check again. Depending on how ripe the figs are, they will likely retain their shape, but it's okay if they become mushy. Discard the vanilla bean and store any leftovers in the refrigerator.
Step 3
• Toast the bread and spread with goat cheese before serving. Spoon in the fig preserves, then sprinkle with orange zest and serve.

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