Fig Compote Bruschetta with Kiwi Mango Ricotta
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Credit: Clemson University's Culinary Nutrition Undergraduate Student Research Group
Chef & Child Ingredient of the Month, November 2012
2 kiwis, peeled, chopped
1 mango, peeled, chopped
1 (16-oz.) container part-skim ricotta
1 cup peach nectar
1 cup orange juice
1/8 cup dried strawberries, chopped
6 dates, chopped
10 dried Turkish figs, chopped
¼ cup dried cherries, chopped
1/3 cup dried apricots, chopped
40 (½-inch-thick) slices French bread baguette, toasted (about 8 oz.)
1) To prepare ricotta: put kiwi and mango in food processor; process until smooth, scraping sides of processor bowl occasionally. Put fruit purée in small saucepan over medium heat; cook 10 to 15 minutes or until thickened. Remove from heat; let cool to room temperature. Transfer to mixing bowl; mix with ricotta. Chill.
2) To prepare compote: Combine nectar with the next 6 ingredients (through apricots) in small saucepan; bring to a boil. Cover, reduce heat; simmer 10 minutes or until figs are tender. Uncover; cook 5 minutes or until mixture thickens. Remove from heat; cool to room temperature.
3) Top each bread slice with 1½ teaspoons fig compote and 1½ teaspoons ricotta mixture.
20 2-bruschetta servings
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