Crostini with Goat Cheese, Fig Jam, and Candied Walnuts

 

I made these for my friend Merrick’s birthday party this week and they were so good, I was worried my husband and I would eat them before I could bring them to the guests. I must warn you, though, they are a million times better served WARM, fresh out of the oven, than they were an hour later at room temp at the party. It was sad, really, how much better they were at my house! So when you make these, please PLEASE do me a favor and serve them hot, k? Your guests and I thank you for it. Also, if you are one of those people  who aren’t fans of goat cheese (which I can’t understand why people could feel this way…give me all the goat cheese!), these can be made with brie or even cream cheese to be a little more picky-eater friendly. Some of the prep work for these crostini’s can be done the night before–as evidenced by my instagram video–which will make easy work of them on the day of your event. Enjoy!Crostini with Goat Cheese, Fig Jam, and Candied Walnuts

 

Crostini with Goat Cheese, Fig Jam, and Candied Walnuts Recipe by Parsley and Pepper

Ingredients:

1/2 pound walnut halves

1/4 cup milk

1/4 cup brown sugar

1/2 cup white sugar

1 tsp vanilla extract

two heaping handfuls sliced dried fig

2 cups water

2 T sugar

pinch salt

1 loaf rustic baguette

olive oil and salt

6 oz fresh goat cheese (not crumbles, you need to spread it)

fresh terragon (optional, but pretty)

 

Directions:

Spread your walnuts on a baking sheet and bake at 350 for 8-10 minutes to toast. Meanwhile, combine next 4 ingredients in a sauce pan over medium heat. bring to just boiling, then turn heat off and add walnuts. Toss to coat. Spread them out on parchment paper and separate them immediately. Let cool at room temp. For the fig jam, boil the water then add the fig, salt and sugar. Reduce heat to simmer and cook for about 10 minutes. Place figs in a blender, with a little bit of the water, and blend until smooth. Add additional water if necessary for texture. Place in a sealed container and refrigerate until you’re ready to use. (this fig jam is the bomb and you should save this recipe just for that! spread it on crackers or even on chicken! YUM.) Thinly slice your baguette and place on a cookie sheet. Put some olive oil in a small bowl and use a brush to brush it on each piece of bread. Place in a 350 oven for a few minutes to toast. Spread some goat cheese on each one, then some fig jam, and finally top with candied walnut. EAT RIGHT AWAY.

 

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