Crostini With Fig Spread & Bubbled Brie
photo by Kozmic Blues
- Ready In:
- 50mins
- Ingredients:
- 8
- Yields:
-
24 crostini
ingredients
- 3⁄4 cup dried fig, stemmed and chopped
- 3⁄4 cup pinot noir wine
- 1 1⁄2 - 2 tablespoons honey
- 2 lemon slices, seeds removed
- 1 baguette, cut into 24 slices
- 2 tablespoons extra virgin olive oil (for brushing)
- 1⁄2 lb brie cheese, cold and thinly sliced
- 1 1⁄2 tablespoons fresh thyme
directions
- Combine figs, wine, honey and lemon slices in medium suacepan.
- Bring to boil, then reduce heat and cook, covered over low heat for about 30 minutes.
- Let cool, remove lemon slices, then puree in blender.
- Brush baguette slices with olive oil, and place oil side down on large baking sheet.
- Spread about 1/2 tbsp fig spread on each baguette, top with brie slices, and sprinkle with fresh thyme.
- Bake at 450 degrees for 10-12 minutes or until cheese is melted and bubbly.
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Reviews
-
This appetizer is absolutely delicious. I used it as a substitute for Brie with Fig Compote which I had at the Dallas Art Musum and it was fantastic. This was a finer spread not as goopy, is that a word? I will do it again and again. Someone suggested we bottle it. Not me, but maybe you, the fig spread that is.
-
This is delicious, a great recipe for using dried figs and very simple to make for crostini. This is now a permanent appetizer for special occassions in our house.
RECIPE SUBMITTED BY
Kozmic Blues
Providence, Rhode Island
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