Ingredients:
¼ cup unsalted butter, softened
1 cup roasted hazelnuts*, chopped
¾  cup chevré (semi soft goat cheese)
1 tablespoon organic honey
Finely minced fresh Italian (flat leaf) parsley
8 fresh figs, sliced thinly (or thin red pear slices)
1 clove garlic, whole
20 thin, slight diagonal slices from a great French baguette



Directions:
1.In a small bowl combine all ingredients, except the figs and slices of baguette.
2.Cut the garlic in half and rub cut side on each slice of baguette.
3.Next, crisp the baguette slices by heating in a 350°oven for five minutes.
4.Spead the hazelnut mixture on top of each slice and top with a slice of fig.

(Serve warm or cold. Makes 20 bruschetta.)



For more information about The Willows Inn & Cooking School: www.thewillowsbedandbreakfast.com
www.cookatthewillows.com

                                                             Bon appétit!
Courtesy of
The Willows Inn & Cooking School
Hazelnut and Fig Bruschetta

This is a delicious appetizer to pair with any of the Rhone-style whites or reds offered by Cowhorn Vineyards. Our favorite Hazelnuts are from Freddy Guys, near Eugene.*