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 »

30 Responses to “Dorie’s Perfect Party Cake”

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1

CB — March 30, 2008 at 4:57 am

I love the idea of perfect party minicakes!! They look delish! Great job! That flour picture is so funny. I can’t tell you how many times I’ve done that – flour on the counter, on my KA, in my hair, on my face!
Clara @ I♥food4thought
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2

Nemmie — March 30, 2008 at 5:10 am

Yum! Love the raspberry/lemon combo, and the mini cakes are adorable 🙂
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3

Morven — March 30, 2008 at 11:36 am

Well done – what an innovative variation. They look so cute!
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4

Maryann — March 30, 2008 at 11:49 am

I can totally relate to the slippery effect.
Your cake looks beautiful!
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5

Sheltie Girl — March 30, 2008 at 12:09 pm

You did a lovely job on all your mini cakes.

Natalie @ Gluten A Go Go
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6

slush — March 30, 2008 at 1:23 pm

Adorable! Your KA and mine would be best friends. ‘Chuck’ is always filthy. Poor guy. He gets cleaned up, just to be coated again. 😉
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Ben — March 30, 2008 at 1:27 pm

How cute! Making mini-cakes is a great idea. Next time I make this cake I will try that, I still have a HUGE cake in the fridge I need to eat :-/

Cheers!
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8

~Amber~ — March 30, 2008 at 2:24 pm

Great idea on the mini cakes. They are really cute. Great job. To the next challenge we go.
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Carrie — March 30, 2008 at 3:21 pm

beautifully done!!! love it!!!
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10

Jerry — March 30, 2008 at 3:59 pm

I love the little cakes! Plus the raspberries! Yummy!
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11

L Vanel — March 30, 2008 at 4:20 pm

The mini cakes look really amazing!
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12

Allergy Mom — March 30, 2008 at 4:46 pm

The minicakes are wonderful! Now, you’ll need my address to send one…Libby 😉
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13

Butta Buns — March 30, 2008 at 5:23 pm

Love the idea of the mini cakes, that’s so adorable!
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14

Bridget — March 30, 2008 at 7:16 pm

Mini-cakes are definitely more work than one large cake! They’re so cute though.
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15

Nikki — March 30, 2008 at 7:43 pm

What a cute idea! They look adorable!
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16

Gail — March 30, 2008 at 7:51 pm

I love desserts in miniature and your mini cakes look beautiful. I think I will most definitely be making mini cakes sometime in the near future – thank you for the wonderful idea!

~gail
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17

Claire — March 30, 2008 at 9:04 pm

I’m loving the mini versions! The cake looks fantastic. Mmmmm!
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18

Peabody — March 30, 2008 at 9:32 pm

I made mini ones too. I hate to tell you but it is way easier to frost a whole cake than mini ones. 🙂
Looks great.
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Beth G. — March 30, 2008 at 9:52 pm

Beautiful!! You did a gorgeous job :O)
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20

Namratha — March 30, 2008 at 11:08 pm

These individual cakes look pretty…well done!
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21

Lesley — March 31, 2008 at 12:10 am

Really cute idea to make individual cakes, I love that. Great job!
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22

jasmine — March 31, 2008 at 12:58 am

I adore your minicakes. V lovely.

j
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23

leafy bombshell — March 31, 2008 at 2:23 am

Oh! the minicakes are just the best idea ever. I probably should have done that with my oh-so flat cakes. How great.
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24

Ritsumei — March 31, 2008 at 3:57 am

Mini cakes -what a great idea! I think I’m going to have to try that here pretty soon. Looks like a delicious lot of fun. Especially the part where you get to eat the scraps. I think this cake was some of the best I’ve had.
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25

ruthEbabes — March 31, 2008 at 2:15 pm

What cute little mini cakes! Aren’t things just better when they’re mini?

Great work!
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26

Gabi — March 31, 2008 at 4:00 pm

I love the little cakes and the picture with the raspberry and lemon zest is so enticing!
Perfect!
xoxo
Gabi
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27

Jenny — April 1, 2008 at 1:14 am

Another messy baker here! And I love the mini cakes – I’m nice to see its as low-tech as cutting circles out of larger pieces rather than trying to bake a bunch of cakes in miniature pans.
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28

creampuff — April 1, 2008 at 1:55 am

Jen,

Your little cakes are gorgeous! I too love swiss buttercream … congratulations on a job well done!
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29

JMom — April 1, 2008 at 9:12 pm

wow, that takes some patience, putting all those cakes together! They are just the cutest though. ~ JMom
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30

Big Boys Oven — April 2, 2008 at 8:54 am

so petite and cute!