Fig, Goat Cheese, and Caramelized Onion Crostini

Friday, September 3, 2010

Fig, Goat Cheese, and Caramelized Onion Crostini

I’ve been breezing through my 30-by-30 requirement of preparing three new ingredients at home. Not only did I just try kale, I recently picked up some fresh figs. I’ve had fig sauces and glazes on meals out in restaurants but definitely had never even seen a fresh fig in person.

I had seen this appetizer in my Google Reader and immediately thought of it for a picnic dinner I was planning with Hubby. Anything with goat cheese or caramelized onions is good in my book. Put them both into one bite of something and I’m in heaven.

While the fig flavor didn’t dominate these little bites, you could still taste it. It was a great compliment to the caramelized onions and goat cheese. I highly recommend making this the next time you need an easy appetizer that looks and tastes quite impressive. Everything can be made ahead of time and then assembled just prior to serving.

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Fig, Goat Cheese, and Caramelized Onion Crostini

Yield: 2

Ingredients:

baguette, sliced and toasted
2 onions worth of caramelized onions
12 fresh figs
1 tablespoon balsamic vinegar
1 teaspoon of honey
1/3 cup water
Goat's cheese
Pepper, to taste

Directions:

Cut figs in half and scoop out the seeds and pulp with a spoon. In a small saucepan, add the fig seeds and pulp, balsamic vinegar, honey, 1/3 cup water, and a pinch of salt. Stir to combine. Bring to a boil and then simmer for 5-10 minutes until thickened.

Spread fresh goat's cheese on toasts and top with freshly cracked black pepper. Spoon balsamic fig reduction over the goat cheese and top with caramelized onions. Add a little slice of fig to the top for presentation.

Recipe adapted from Lardon My French

Appetizers / Snacks

12 comments »

9 Responses to “Rhubarb Raspberry Jam”

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1

Erin — August 10, 2009 at 12:29 pm

Yum! I think that sounds like a great combo.
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2

nutmegnanny — August 10, 2009 at 3:18 pm

Yum! I love rhubarb but not sure I have had it in jam form. I bet this is beyond delicious! Although to be honest my favorite way to enjoy rhubarb is raw with just a little bit of a salt…yum!
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3

biz319 — August 10, 2009 at 4:34 pm

Have you ever tried making sugar free jelly or jam before?
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4

Jen — August 10, 2009 at 5:28 pm

I have not made sugar free jam. This is only the second jam I’ve ever made!
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5

stephchows — August 10, 2009 at 6:02 pm

Beautiful!!! I love that you sent two kinds 🙂 For me it was a total excuse to make all different kinds! I’m sure they will love it!
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6

Katie — August 10, 2009 at 11:53 pm

Now THAT is an awesome looking jam!!
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7

Sara @ Our Best Bites — August 13, 2009 at 3:29 pm

I love that gorgeous color! I bet it tastes amazing too. Beautiful!
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8

Margaret Hammond — September 1, 2014 at 11:26 pm
I make raspberry-rhubarb jam every year, it is my absolute favorite jam!! Looking over your recipe I do not find any pectin in it. Just wondered if this was error, I am always looking for new recipes to try. the cardamon is something I have never used in my jams so I thought I would give it a try. Thanks
- beantownbaker — September 2nd, 2014 @ 7:33 pm
  
  Nope, no pectin in this recipe. The raspberries have enough naturally.