FIG AND GOAT CHEESE CROSTINI2018-01-10T13:37:00-05:00

Home Forums Chicks’ Night In Quacketizers FIG AND GOAT CHEESE CROSTINI

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    • AvatarThe Quacker Factory
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      FIG AND GOAT CHEESE CROSTINI

      INGREDIENTS:

        • 3 tablespoons minced shallot
        • 2 (3-inch) fresh thyme sprigs plus 1/2 teaspoon minced fresh thyme
        • 1/2 Turkish or 1/4 California bay leaf
        • 1 1/2 tablespoons unsalted butter
        • 1/4 lb dried Black Mission figs, finely chopped (3/4 cup)
        • 3/4 cup Port
        • 1/4 teaspoon salt
        • 1/8 teaspoon black pepper
        • 12 (1/2-inch-thick) diagonally cut baguette slices
        • 1 tablespoon olive oil
        • 6 oz soft mild goat cheese at room temperature
        • 2 fresh ripe figs, cut into 1/2-inch pieces
        • Garnish: fresh thyme leaves

      INSTRUCTIONS:

      Make savory fig jam:
      • Cook shallot, thyme sprigs, and bay leaf in butter in a 1- to 1 1/2-quart heavy saucepan over moderately low heat, stirring, until shallot is softened, about 2 minutes.
      • Add dried figs, Port, salt, and pepper and bring to a boil.
      • Simmer, covered, until figs are soft, about 10 minutes.
      • If there is still liquid in saucepan, remove lid and simmer, stirring, until most of liquid is evaporated, 3 to 4 minutes more.
      • Discard bay leaf and thyme sprigs and transfer jam to a bowl.
      • Cool, then stir in minced thyme and salt and pepper to taste.

      Make toasts while jam cools:
      • Put oven rack in middle position and preheat to 350°F.
      • Halve each baguette slice diagonally, then arrange on a baking sheet and brush tops lightly with oil. Bake until lightly toasted, about 7 minutes. Cool on baking sheet on a rack.

      Assemble crostini:
      • Spread each toast with 1 teaspoon fig jam and top with about 1 1/2 teaspoons goat cheese and 2 pieces fresh fig.

      Cooks’ notes:
      •Fig jam can be made 1 day ahead and chilled, covered. Bring to room temperature before using.
      •Toasts can be made 1 day ahead and cooled, then kept in an airtight container at room temperature.

      (This recipe was acquired from  Epicurious.com)

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