CORNBREAD-FIG BRUSCHETTA
Serve this uniqe spin on bruschetta at your next holiday party!
Provided by Betty Crocker Kitchens
Categories Appetizer
Time 1h30m
Yield 16
Number Of Ingredients 12
Steps:
- Heat oven to 400°F. Spray 8x4-inch loaf pan with cooking spray. In medium bowl, stir together muffin mix, buttermilk, melted butter and egg just until moistened (batter will be lumpy). Spoon batter into pan.
- Bake 18 to 20 minutes or until golden brown. Immediately remove from pan to cooling rack. Cool completely, about 30 minutes.
- Cut cornbread into 16 (1/2-inch) slices. Place on ungreased cookie sheet. Bake 20 minutes or until toasted.
- Meanwhile, in 1-quart saucepan, heat oil over medium-high heat. Cook shallots in oil 3 minutes, stirring occasionally, until tender. Stir in figs and vinegar. Reduce heat to medium-low; cook about 2 minutes or until thickened. Remove from heat; stir in pepper and chopped rosemary. Cover to keep warm.
- To serve, spread goat cheese on warm cornbread toasts. Top evenly with fig mixture. Garnish with rosemary sprigs.
Nutrition Facts : Calories 100, Carbohydrate 14 g, Fat 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 120 mg
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