Cornbread Fig Bruschetta Recipe

Ingredients

1

                        pouch (6.5 oz) Betty Crocker™ cornbread & muffin mix

1/2

cup buttermilk

2

tablespoons butter, melted

1

egg

1

teaspoon vegetable oil

1/4

cup chopped shallots

2/3

cup chopped dried figs

1/4

cup balsamic vinegar

1/4

teaspoon freshly ground pepper

1/4

teaspoon chopped fresh rosemary leaves

2

oz (half of 4-oz log) goat cheese

Small fresh rosemary sprigs, if desired

Preparation

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.

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