Fig And Blue Cheese Crostini Recipes

BLUE CHEESE AND FIG JAM CROSTINI

Steps:

• Heat oven to 400° F.
• Place the baguette slices on a baking sheet lined with parchment or a silicone mat and brush both sides of the bread with the oil. Bake until just crisp, about 10 minutes.
• Spread the jam on the toasts and top with the cheese. And you've made crostini!

FIG AND BLUE CHEESE CROSTINI WITH BALSAMIC-HONEY DRIZZLE

Steps:

• Preheat oven to 325°F. Coat a cookie sheet with cooking spray.
• Place bread on prepared cookie sheet and lightly coat with cooking spray; bake until lightly browned and crisp, about 10 to 13 minutes.
• Meanwhile, put vinegar in a large nonstick skillet; bring to a boil over medium-high heat. Reduce heat to low; simmer, stirring occasionally, until mixture thickens slightly and reduces to about 2 1/4 Tbsp, about 2 minutes. Remove from heat; stir in honey.
• To assemble crostini, spread each piece toast with 1 tsp blue cheese; top with 2 arugula leaves and a fig quarter. Drizzle with balsamic-honey mixture; sprinkle each with 1/2 tsp walnuts.
• Serving size: 1 crostini per serving.

FIG AND BLUE CHEESE BRUSCHETTA

Steps:

• Heat the olive oil in a nonstick skillet over medium heat. Add the baguette slices and toast on both sides until golden and crisp, about 8 minutes. Allow to cool, then spread with a little fig spread/preserves. Top with blue cheese chunks. Sprinkle on some basil.

FIG BLUE CHEESE HONEY CROSTINI

Steps:

• Preheat the oven to 375 degrees F.
• Sprinkle a few basil pieces at the top of each crispy baguette slice and arrange the thinly sliced pieces of figs on top.
• Crumble a few pieces of cheese over the figs (more or less to your taste). Repeat with the remaining baguette slices and place on a parchment-lined baking sheet.
• Bake for 3-5 minutes just until the cheese starts to melt and the figs are slightly softened.
• Serve as is or drizzled with honey or balsamic reduction.

PROSCIUTTO, FIG AND BLUE CHEESE CROSTINO

Steps:

• Preheat the oven to 400 degrees F.
• Place the bread on a baking sheet, brush with the olive oil and season with salt and pepper. Toast until golden around the edges, 8 to 10 minutes.
• Spread each piece of bread with some of the blue cheese and divide the prosciutto and figs among them. Drizzle with honey and scatter thyme leaves over the top. Transfer to a platter before serving.

FIG AND SALAMI CROSTINI

Steps:

• For the crostini: Preheat the oven to 450 degrees F.
• Brush the slices of baguette with the olive oil and place on a rimmed baking sheet. Season with the salt and bake until golden brown and crispy, 5 to 8 minutes. Remove the crostini to a wire rack to cool.
• For the topping: In a small saucepan, combine the honey, lemon zest, cinnamon and 1/2 cup water. Bring to a simmer over medium heat. Remove from the heat and stir in the figs. Allow the figs to steep for 5 minutes.
• Using a slotted spoon, transfer the softened figs to the bowl of a food processor. Pulse until smooth. Add the ricotta, salt and 2 tablespoons of the olive oil. Puree until light, fluffy and smooth.
• Heat a small skillet over medium-high heat. Add the remaining tablespoon olive oil and the chopped salami. Cook, stirring often, until the salami is golden brown and crispy. Drain well on a paper towel-lined plate.
• To assemble, spread some fig ricotta over each crostini. Top with a sprinkling of crispy salami and a few basil leaves if desired.

MARINATED FIG AND GOAT CHEESE CROSTINI

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.