Heat over medium heat, stirring occasionally, until figs are soft and liquid is reduced, thick, and syrupy, about 15 minutes. Remove the crostini to a wire rack to cool. Notify me of follow-up comments by email. Spread a heaping teaspoon of goat cheese on each of the crostini and top with a dollop of tapenade. Combine figs and water in a small saucepan. I made the fig and olive tapenade a couple days before, got all the accouterments for a cheese and charcuterie board (more on that next week), so all I had to do was toast the bread, assemble the crostini, and pour the wine before our date night in. Drain well on a paper towel-lined plate. https://www.olivemagazine.com/recipes/vegetarian/fig-and-gorgonzola-tartines I finely dice the figs and olives, but you can also pulse it in a food processor a couple times for a smoother texture once the tapenade is put together. Place a slice of brie over each crostini. Thanks for sharing the origin of the recipe, I found it on Allrecipes ages ago! Heat the olive oil in a pan, add the red onion and fry over a gentle heat for five minutes until softened. Slice bread diagonally into half-inch slices. Next time you need to make an appetizer for a party, dinner party, or date night in, give this fig and olive tapenade a shot! Heat over medium heat, stirring occasionally, until figs … To assemble crostini: Spread bread with cheese, top with tapenade, and sprinkle with chopped walnuts. All rights reserved. In a small bowl, combine melted butter with olive oil. Arrange on a rimmed baking pan, brush with olive oil, and sprinkle with kosher salt. See my crostini recipe. Save my name, email, and website in this browser for the next time I comment. I used fresh rosemary and thyme from my front-porch herb garden, but if you don’t have an herb garden I’d still recommend buying some fresh, especially the rosemary. I got the recipe from Allrecipes.com and I loved it so much I put it in my own little recipe book of personal favorites. Bring to a simmer over medium heat. Bake 8-10 minutes or until slices become crispy. Any loaf of white French or Italian bread will do, but I thought this honey-wheat loaf would be a great pairing for the sweet fig and olive tapenade. © 2020 Discovery or its subsidiaries and affiliates. This is an ideal party appetizer because you can (and should) make it in advance, and the flavor combo is sure to blow people away! All Rights Reserved. Combine figs and water in a small saucepan. Well, that left me with all the ingredients for this fig and olive tapenade and an extra loaf of bread. Season with the salt and bake until golden brown and crispy, 5 to 8 minutes. Refrigerate for at least 4 hours or overnight. To make crostini, thinly slice a baguette, put on a baking tray, drizzle over olive oil and bake at 180C, gas 4, until crisp. In a medium bowl, combine fig mixture, olive oil, vinegar, rosemary, thyme, cayenne pepper, olives, and garlic. This crostini is one of my absolute favorite appetizers and I’ve been making it for probably a decade or more. Add the Balsamic vinegar and olive oil and process until combined. (Got the recipe from Bon Appétit) It was a real hit with the exception of one of the uncles, who thought it was ground beef. Privacy Policy | Terms and Conditions | Cookie Policy | Use Policy. Silly me, I got ingredients for my two favorite kinds, but only had time to make the double tomato bruschetta before they scarfed them down and headed out the door. Click to email this to a friend (Opens in new window), Ricotta Crostini with Blueberries, Walnuts, Thyme, and Honey, Crostini with brie and fresh blackberries, Ricotta crostini with blueberries, walnuts, thyme, and honey, Blue cheese and steak crostini with blueberry and caramelized red onion jam, Fideos: Toasted Angel Hair Pasta with Crab and Habanero Cream Sauce, Hot Roast Beef Sandwich with Brie and Tomato, Homemade Earl Grey Marshmallows with honey.

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