FIG, GOAT CHEESE, AND PROSCIUTTO CROSTINI
Get ready to nosh on crispy crostini topped with fresh figs, creamy goat cheese, and prosciutto.
Provided by Bonne Maman
Yield 12 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 375°F.
- Slice 12 ½-inch slices of bread from the baguette. Place on a baking sheet, and brush generously with the olive oil. Sprinkle a little salt if desired on each slice.
- Bake for about 10 mins, or until crisp and slightly golden. Remove from oven and cool slightly.
- Spread goat cheese on each crostini. Spread about a tablespoon of Bonne Maman Fig Preserves on top of the goat cheese.
- Fold the slices of prosciutto neatly and place on top of each crostini.
- Lay fresh arugula leaves on top of each crostini to taste.
FIG AND PEPITA GOAT CHEESE LOG
Provided by Katie Lee Biegel
Categories appetizer
Time 5m
Yield 8 to 10 servings
Number Of Ingredients 4
Steps:
- Place the goat cheese log on a cheese board, plate or platter. Spoon the fig jam over the goat cheese, gently spreading it with the back of the spoon. Sprinkle the pepitas over the fig jam to coat. Season with salt and pepper to taste.
FIG AND GOAT CHEESE BRUSCHETTAS
Steps:
- Place the orange zest and orange juice in a medium (10-inch) heavy-bottomed pot or Dutch oven, such as Le Creuset. Add the sugar, vanilla bean, and figs to the pot. Cover and bring to a full boil over medium heat. (Don't worry; it may look dry.) Stir the mixture and boil hard for 1 minute, stirring to dissolve the sugar. Lower the heat, and cook uncovered at a full simmer for 50 minutes to 1 hour and 15 minutes, stirring occasionally. You want the little bubbles to be throughout the pot, not just at the edges. After 45 minutes, refrigerate a small amount of the liquid to see if it becomes syrupy. It should be like a soft fruit preserve. Keep cooking just until the liquid starts to gel when cold. If the liquid is too firm, add a little orange juice or water, cook for a minute, and test it again until it's right. Depending on how ripe the figs are, they will probably keep their shape, but it's fine if they don't. Discard the vanilla bean and serve or refrigerate.
- Before serving, toast or grill the bread and spread with goat cheese. Spoon the fig preserves on, then the grated orange zest if using, and serve.
MARINATED FIG AND GOAT CHEESE CROSTINI
Provided by Geoffrey Zakarian
Categories appetizer
Time 15m
Yield 8 crostini
Number Of Ingredients 10
Steps:
- In a medium bowl, combine the goat cheese, olive oil, honey and half of the tarragon, shallots and lemon zest. Season with salt and pepper.
- In a separate bowl, toss the figs with the lemon juice, saba vinegar and remaining tarragon, shallots and lemon zest. Season with salt and pepper.
- Spread the goat cheese mixture on the crostini, then top with the figs.
FIG, PEPITA AND GOAT CHEESE CROSTINI
Steps:
- Toast 1 sliced baguette in a 350 degrees F oven, 6 to 8 minutes. Spread the pieces with a 10 1/2 -ounce log goat cheese, then top with 1/4 cup fig jam and 1/2 cup toasted pepitas.Season with salt and pepper.
CROSTINI WITH POACHED FIGS AND GOAT CHEESE
Provided by Giada De Laurentiis
Categories appetizer
Time 1h
Yield 20 crostini
Number Of Ingredients 12
Steps:
- In a medium saucepan combine the wine, 2 tablespoons of the honey, the figs and star anise. Bring to a boil over medium heat. Reduce the heat to low and simmer until the figs are plump and tender, about 20 minutes.
- Transfer the figs to a cutting board to cool for 5 minutes. Then cut the figs into 1/4-inch slices. Discard the anise and bring the liquid back up to a boil over medium heat. Cook until the mixture is thick and reduced to 1/4 cup, about 10 minutes. Transfer the syrup to a small bowl and cool to room temperature.
- Place a rack in the center of the oven and preheat to 375 degrees F.
- Place the pancetta on a baking sheet and bake until the slices are crispy and brown, about 6 minutes. Set aside to cool then roughly chop.
- Brush the bread slices with the oil. Place on a baking sheet and bake until lightly toasted, about 8 minutes. Transfer to a cooling rack.
- In a medium bowl combine the goat cheese, lemon juice, remaining 1 teaspoon honey, the chopped mint and the salt. Spread 1 tablespoon of the goat cheese mixture onto each crostini. Top with fig slices, pancetta crumbles and a sprinkle of sliced mint. Just before serving, drizzle with the reserved syrup.
GOAT-CHEESE CROSTINI WITH FIG COMPOTE
These canapes are a festive addition to holiday gatherings that call for great friends, elegant bites, and jolly cocktails.
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Time 40m
Yield Makes 24
Number Of Ingredients 8
Steps:
- Heat broiler. Brush both sides of baguette slices with oil; place on a rimmed baking sheet. Broil until golden, 1 to 2 minutes per side; set toasts aside.
- In a small saucepan, combine figs, sugar, wine, thyme, and a pinch of salt. Bring to a boil; reduce to a simmer, and cook until thickened, 7 to 9 minutes. Let compote cool to room temperature.
- Dividing evenly, spread each toast with goat cheese, and top with compote. Garnish with thyme, if desired.
Nutrition Facts : Calories 84 g, Fat 3 g, Protein 2 g
FIG JAM AND GOAT CHEESE CROSTINI
Flavors of fall 'sage and figs' pair up with tangy goat cheese for an elegant appetizer that's a perfect pairing for a glass of bubbly. The toasts can be made up to a day ahead and stored at room temperature in an airtight container. The sage can also be prepared a day ahead, loosely wrapped in a paper towel, and stored in an airtight container. Fig jam can be purchased at high-end grocery stores. Quince jam, a.k.a. membrillo, would also be delicious here. Taken from CHOW.com
Provided by alligirl
Categories Cheese
Time 45m
Yield 20 crostini, 10 serving(s)
Number Of Ingredients 6
Steps:
- Heat the oven to 400°F
- Cut the baguette on the bias into about 20 (1/2-inch-thick) slices and place on a baking sheet.
- Using 1 tablespoon of the olive oil, lightly brush each slice. Sprinkle with salt and bake until lightly toasted and crisp, about 8 minutes; let cool.
- Line a plate with paper towels and set aside.
- Heat the remaining olive oil in a small frying pan over medium-low heat. When the oil shimmers, gently place 2 to 3 sage leaves at a time into the hot oil until they darken in color and any bubbling subsides.
- Immediately remove the leaves with tongs or a slotted spoon and transfer to the paper-towel-lined plate.
- Repeat with remaining sage leaves; set aside.
- Gently spread 1 teaspoon of the goat cheese on each crostini, top with a heaping 1/2 teaspoon of the fig jam, and garnish with a fried sage leaf.
FIG AND GOAT CHEESE PIZZA
This can be used as a main dish or an appetizer. It contains dried figs, caramelized onions and tangy goat cheese on a homemade crust.
Provided by ASHLEY_S
Categories World Cuisine Recipes European Italian
Time 1h18m
Yield 4
Number Of Ingredients 13
Steps:
- Pour the water into a large bowl, and sprinkle yeast over the top. Let stand for a few minutes to dissolve. Mix in the oil, salt, and flour to make a dough. When the dough is too stiff to stir, turn out onto a floured surface, and knead for about 5 minutes. Place into an oiled bowl, and cover with a clean towel. Set aside to rise for about 45 minutes.
- Place the figs into a small bowl, and pour boiling water over them. Let stand for about 10 minutes, then drain and chop. Set aside.
- Meanwhile, heat 1 tablespoon of oil in a skillet over medium heat. Add the onions; cook and stir until they are wilted and soft. Reduce heat to low, and season with salt. Continue to cook and stir until the onions are a dark brown, 5 to 10 minutes. Stir in the thyme, fennel seed and figs, and remove from the heat.
- Preheat the oven to 450 degrees F (220 degrees C). Punch down the pizza dough, and stretch into a circle about 1/4 inch thick. Place on a lightly greased pizza pan or baking sheet. Brush the surface lightly with remaining olive oil. Spread the onion and fig mixture over the crust. It will be sparse, but there is plenty of flavor. Dot with pieces of goat cheese.
- Bake for 15 to 18 minutes in the preheated oven, or until the crust has turned golden brown at the edges.
Nutrition Facts : Calories 629.9 calories, Carbohydrate 100.8 g, Cholesterol 22.4 mg, Fat 17.9 g, Fiber 8.3 g, Protein 18 g, SaturatedFat 7.2 g, Sodium 736.2 mg, Sugar 22.3 g
CROSTINI WITH WARM GOAT CHEESE AND BALSAMIC FIGS
These are very easy to make and are absolutely delicious. The ingredients are estimates since it really depends on how large your crostini are. Feel free to make your own crostini by cutting french bread into thin slices and toasting them in the oven. Prep time does not include the soak time for the figs. Another option for serving, is to take the soaked figs and blend in a mini food processor, then spread on the goat cheese before baking.
Provided by C. Taylor
Categories Cheese
Time 20m
Yield 16 crostini, 8 serving(s)
Number Of Ingredients 4
Steps:
- Chop figs into 1/4 inch pieces and soak in balsamic vinegar, over night.
- When ready, preheat oven to 350 degrees F. Spread goat cheese onto the crostini, and top with a spoonful of the chopped balsamic figs. Bake for approximately 10 minutes.
- Remove from oven, and drizzle with a few drops of the remaining balsamic vinegar. Serve.
Nutrition Facts : Calories 108.8, Fat 6.5, SaturatedFat 4.4, Cholesterol 16.8, Sodium 110.8, Carbohydrate 8.6, Fiber 1.2, Sugar 6.6, Protein 5
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