Fig Jam And Goat Cheese Crostini Recipes

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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



Fig Jam and Goat Cheese Crostini image

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.

1 baguette
1/3 cup olive oil
salt, to taste
20 sage leaves
4 ounces goat cheese
1/3 cup fig jam

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



Fig, Goat Cheese, and Prosciutto Crostini image

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.

1 loaf fresh baguette (cut into 12 slices)
1/4 cup olive oil
1/4 teaspoon salt
4 ounces goat cheese, plain, at room temperature
12 tablespoons Bonne Maman Fig Preserves
12 slices of prosciutto
Fresh arugula

MARINATED FIG AND GOAT CHEESE CROSTINI

Provided by Geoffrey Zakarian

Categories     appetizer

Time 15m

Yield 8 crostini

Number Of Ingredients 10



Marinated Fig and Goat Cheese Crostini image

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.

8 ounces goat cheese, at room temperature
2 tablespoons extra-virgin olive oil
1/2 teaspoon honey
2 tablespoons minced fresh tarragon
2 tablespoons minced shallots
Zest and juice of 1 lemon
Kosher salt and freshly cracked black pepper
8 fresh figs, diced
1 teaspoon saba vinegar (see Cook's Note)
8 toasted crostini

FIG, PEPITA AND GOAT CHEESE CROSTINI

Provided by Katie Lee Biegel

Categories     appetizer

Number Of Ingredients 0



Fig, Pepita and Goat Cheese Crostini image

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.

FIG AND GOAT CHEESE BRUSCHETTAS

Provided by Ina Garten

Categories     appetizer

Time 1h30m

Yield 12 servings

Number Of Ingredients 8



Fig and Goat Cheese Bruschettas image

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.

2 teaspoons grated orange zest (2 oranges)
1/2 cup freshly squeezed orange juice
3 3/4 cups sugar
1 vanilla bean, split lengthwise
2 pounds fresh ripe purple figs, stems removed and halved lengthwise
12 slices sourdough bread, for serving
8 ounces creamy goat cheese, such as Montrachet, for serving
Grated orange zest, for serving (optional)

FIG AND GOAT CHEESE CROSTINI

Categories     Cheese     Fruit     Appetizer     Bake     Cocktail Party     Goat Cheese     Dried Fruit     Fig     Fall     Shower     Party     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 24 hors d'oeuvres

Number Of Ingredients 13



Fig and Goat Cheese Crostini image

Steps:

  • 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.

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

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