Fig Jam Baguette with Cream Cheese

Name: Fig Jam Baguette with Cream Cheese
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2 servings
Cuisine: International
Ingredients: ripe figs 3 ea; sugar 80 g; baguette 120 g; cream cheese 80 g; hot drip coffee 240 ml

Quick answer

Total time: 30 min
Level: Easy
Servings: 2 servings
Ingredients: 5

About this dish

Simmered with the skins on, the figs turn into a jam full of seeds and soft bits of fruit that sits in a layer over cream cheese on warm baguette.

Because those skins give the jam its color and texture, the figs get a quick rinse and an immediate pat dry rather than a scrub. Low heat keeps the red color and fruity smell that a hard boil would dull. The jam firms up as it cools and should leave the stove while still loose rather than set in the pot. Warming the baguette whole before slicing keeps the crumb soft while the crust crisps. Served with hot drip coffee, it makes a quick breakfast, and leftover jam keeps in the fridge for 5 days.

Ingredients

servings

IngredientAmount

ripe figs3 ea

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Instructions

6 steps

1

Rinse the 3 figs briefly under running water and dry them completely.

Trim away the stems, then cut the fruit into 12 irregular pieces so some texture remains after cooking.
2

Put the figs and 80 g sugar in a small, wide saucepan over low heat.

Stir gently for about 3 minutes, until the sugar on the bottom turns wet and the fruit begins to release red juice.
3

Cook for 12 to 15 minutes with only small, occasional bubbles.

Press the softened fruit lightly as it cooks, and remove the pan from the heat when a spatula trail stays visible for about 1 second.
4

While the jam reduces, heat the oven to 190 degrees Celsius.

Warm the 120 g baguette whole for 4 to 5 minutes, then remove it and cut it into four slices of similar thickness.
5

Let the fig jam stand for about 5 minutes so the strongest heat escapes.

Divide 80 g cream cheese generously among the four baguette slices, then spoon one raised layer of jam over each piece.
6

Prepare 240 ml hot drip coffee and serve it with the baguette.

Eat the open toasts while the bread is warm and the cream cheese and fig jam still form distinct layers.