26 February 2012

Fig and Goat Cheese Crostini

Doug's First Valentine's Appetizer:

"Last weekend, Becky went with some of her friends to Dose Market - an indoor market of the best local artisanal food, fashion and design. While she was there, she picked up some Matiz Fig Bread. We haven't tried it before, but I knew I wanted to do something with it and incorporate a little goat cheese. Fig bread is basically a Spanish blend of figs, walnuts, honey and spices. I found a very simple and tasty recipe and just swapped out the fresh figs for a thin slice of the fig bread."

-Doug


Fig and Goat Cheese Crostini with Prosciutto and a Balsamic Reduction
(Inspired by Sally)
Yield: 4 Servings

3/4 C. Balsamic Vinegar (for the reduction)
1 Tbsp. Light Brown Sugar (for the reduction)
1 Medium Baguette, cut into about 12-16 thin slices
2 Tbsp. Olive Oil
Granulated Garlic, to taste
4 oz. Goat Cheese, room temperature for easier spreading
4 oz. Prosciutto, thinly sliced
Fresh Figs or Fig Bread, sliced

First, make the balsamic reduction: In a small saucepan, bring the balsamic vinegar to a boil and immediately turn the heat down to a low simmer. Add the brown sugar, stir and reduce by about half. The syrup will thicken as it cools. When cooled, place in a plastic squeeze bottle and store in the pantry. This will keep for days, so you can prepare it in advance.

Next, make the crostini: Preheat the oven to 350F degrees. Thinly slice the baguette (about 1/3'' thick) and place on a baking sheet. Drizzle the olive oil over the bread and sprinkle with granulated garlic. Bake the crostini for 8-10 minutes, or until just golden. Remove from oven and place it on your serving platter.

To assemble: Spread each crostini with a little soft goat cheese, top with prosciutto and a slice of fresh fig or fig bread. Before serving, drizzle with your prepared balsamic reduction.

3 comments:

  1. Replies
    1. "deliciousness" is a great way to describe this, erin! :)

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  2. Like I said, goat cheese makes everything better! This looks so tasty.

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