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.

One Year Ago: Blueberry Peach Muffins and Shrimp with Cilantro Pesto

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 »

11 Responses to “Apple Cranberry Cake-Pie”

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1

nutmegnanny — November 16, 2009 at 4:02 pm

This looks so homey and delicious!
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2

lilybeth12 — November 16, 2009 at 9:39 pm

RDQ: where should I add the cranberries? did you substitute them for the raisins? can i use fresh cranberries?
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3

Jen — November 17, 2009 at 12:04 am

Sorry – I updated the recipe to reflect that I used dried cranberries in place of the raisins.
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4

Jane — November 22, 2009 at 12:29 am

Looks just delicious! I’m crazy lately about cranberries too. Talk about a versatile fruit! I just used them this evening to make a cranberry-apple conserve that served as the sauce for almond-crusted pork tenderloin. It was a big hit.
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5

Lisa — November 22, 2009 at 3:09 am

I also wonder if you can use fresh cranberries since they are in season!
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Jen — November 22, 2009 at 4:57 pm

You could definitely make this with fresh cranberries if you wanted.
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Lisa — November 22, 2009 at 6:15 pm

How long did you bake this if you halved it in a 8 by 8 pan? So excited to try it 🙂
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Jen — November 22, 2009 at 7:43 pm

I think I started checking it at 30 minutes and left it in for about 45 based on the color of the top layer.
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Lucy — November 22, 2009 at 11:03 pm

I’ve seen this recipe around before but it never fails to look so delicious! Gorgeous flavours 🙂
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Lisa — November 23, 2009 at 2:19 am

Me again. It is DELICIOUS! I halved the recipe and used 1 cup of fresh cranberries, though I think I could have used more.

Thanks so much!
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Jen — November 23, 2009 at 2:26 am

Glad to hear it Lisa! I will definitely have to try this with fresh cranberries next time I make it.