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
I am Jen the Beantown Baker. Engineer by day and baking maven by night. Hubby serves as my #1 fan and official taste tester. We got hitched back in 2006. Barefoot. In the sand. With the waves crashing behind us. It was one of the best decisions we’ve ever made. 
How yummy, and the color is so beautiful!
beantownbaker — March 18th, 2013 @ 10:59 am
Yes, I absolutely love the color of this curd!
I love fruit curds. This combination sounds wonderful. I’ve been wanting to make passionfruit curd for a long time. Hopefully I will get to that soon.
beantownbaker — March 18th, 2013 @ 11:00 am
The passionfruit curd is definitely my favorite of all time. It’s just such a unique flavor.
I love lemon curd on a good fruit quickbread. I once made lemon loaf with lemon curd and it was to DIE for. How long to curds typically keep in the fridge?
beantownbaker — March 18th, 2013 @ 3:21 pm
Oohhh… double lemon – sounds delicious. They never stay around very long when I make them, but I think they’d be fine in the fridge for a week or two.
this sounds delicious! I’ve got some key lime curd in my fridge, not sure what I’ll do with the last bit of it…
beantownbaker — March 19th, 2013 @ 12:48 pm
Key lime curd – YUM! Did you juice them yourself? They’re so tiny.
I love the idea of a blackberry lime curd… two of my favorite flavors married into curd! I love meyer lemon curd, too 🙂
beantownbaker — March 19th, 2013 @ 12:47 pm
I still haven’t been able to find meyer lemons at my store. Of course, I haven’t looked too hard either…
This looks delicious! And I love anything that gives me a use for egg yolks, since I use whites so often.
beantownbaker — March 25th, 2013 @ 1:18 pm
I’m the same way. I hoard recipes that take divided eggs. Now that I started making ice cream, I need more that use whites…
If you make a cake or something with the curd in it or on it does it need to be refrigerated?
beantownbaker — April 4th, 2013 @ 7:15 am
I used this curd in a cake: http://www.beantownbaker.com/2013/03/coconut-almond-cake-with-blackberry-lime-curd-filling.html and the leftovers were stored in the fridge.
This looks amazing, but I was wondering how much it made, I have picked enough blackberries to make 3 times this. Xx
beantownbaker — October 23rd, 2013 @ 12:26 am
It made probably 2.5-3 cups of curd. Hope you enjoy it!