Spoon a scant 1/2 teaspoon of fig spread into center of each square. Top with chopped prosciutto and goat cheese. Remove remaining ... Bake frozen tarts (in mini-muffin pans) 10 to 15 minutes ...

Spread over the goat’s cheese mix, leaving a border of about 1.5 cm. Brush remaining egg over border. Stand the figs on top, slightly overlapping, as they will shrink when cooking.

For an alternative to the goat cheese, try a slightly sharp, grated melting cheese, such as aged provolone or Manchego. Grace Parisi a former senior test kitchen editor for Food & Wine, where she ...

This Fig with Goat Cheese Salad is a classic ... The balance of sweetness and tart is blended with the olive oil. Do not use extra virgin olive oil, as it has a strong bite to it.

For the crust, measure the flour, cheese, sugar, rosemary and lemon zest into ... To complete the tart, arrange the fig quarters over the cheese filling and crumble the chopped hazelnut brittle ...

Caramelized garlic and goat cheese ... rosemary. I am ready to make another one as I am writing this. As you can see by my photographs, I chose to serve it in a rectangular removable base tart ...

Arrange the cut figs on the tart and crumble over some goat's cheese. Heat for 5 mins in your oven, allow to cool slightly place on a plate drizzle with dressing and place a shard of Prosciutto on ...

The fig tart below pairs the sweetness of the figs with a tangy goat cheese. Fresh rosemary highlights the flavors of both. The tart comes together quickly with the help of store-bought puff pastry.

The creamy, crumble-able, and versatile dairy product shines in goat cheese recipes like stuffed mushrooms, toast, tarts, and of course ... of sweet (from the figs), savory (goat cheese) and ...