Grilled goats' cheese baguette

Grilled goats' cheese baguette

Total: 45 min. | Active: 45 min.
Nutritional value / people: 377 kcal
, Fat: 17 g
, Carbohydrate: 38 g
, Protein: 13 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

Fig confit

3 tbsp oil
1 red onion, thinly sliced
2 figs, cut into approx. 1 cm cubes
2 dl white wine
2 dl water
½ tbsp sugar
3 sprigs thyme
¼ tsp salt

To grill

200 g baguettes, cut diagonally into slices
120 g goats' cheese (e.g. Président Crottin), cut into approx. 0.5 cm slices
1 tsp thyme leaf
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How it's done

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Fig confit

Heat the oil in a pan. Add the onions, sauté, add the figs, cook for a further 3 mins. Pour in the wine and reduce a little. Add the water, sugar and thyme, season with salt, simmer over a medium heat for approx. 30 mins. while stirring occasionally, allow to cool slightly, remove the thyme.

To grill

Charcoal/gas/electric grill: Grill the sliced bread over/on a very high heat for approx. 2 mins. on each side. Place the goats' cheese on the sliced bread, grill for approx. 1 min. Top with a little fig confit, sprinkle with thyme. Serve with the remainder of the confit.

Good to know
Tip: The baguette slices can also be toasted in a grill tray or frying pan. Top with the goats' cheese, cover and continue to cook briefly.

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