I love crunchy little toasts. I especially love crunchy little toasts with creamy nutty fruity toppings that you can make a meal out of.
These are main course crostinis, which I probably should have titled Bruschetta :) Either way they're amazing and you can make smaller versions to serve as an appetizer.
I just needed to use as many figs as possible since my tree was producing more figlets than I could consume.
These tantalizing little seasonal delicacies may look like a treat created by a true fig lover. But, I must confess I am not a fan of the fig.
Although, giving them a delicious soaking in bourbon perked up the mild flavored sugary flesh and penetrated the substantial outer layer. In one bite your palate is rewarded with smokey bacon, sweet fruit, spicy pepper flakes, a creamy tang of cream cheese, and an extra bonus of crunchy walnut!
Oh, and then there's the sticky finale of honey drizzled over. This is where you want to break out the good stuff! Ideally, local honey or at least something other than that off the grocery shelves. Not so important when baking but it makes a difference in its raw state.
I've tried it in savory dishes like Balsamic Citrus Fig And Feta Stuffed Chicken With Caramelized Onions, in Rosemary Chicken Pasta Salad With Fig Apricot Balsamic Dressing, and jeweled throughout buttery vanilla cake batter, such as, Fresh Fig Cake With Amaretto Fig Compote. This year I even coaxed some into my diet for the wealth of health benefits they offer but still, I've not been converted to someone who anxiously awaits the awakening of the plump perishable little gems. They are a precious commodity for many and I appreciate that my hearty tree has survived winters that a lot of others have not. I will keep exploring with the mighty little fig and sharing the fruity crop along the way!
Every morning for about a month and a half give or take, the birds and I greet the gorgeous monster. My feathered friends dine, in between fussing at me for each one I harvest. The early birds get the jump on me and of course their wings give them a definite advantage when it comes to prime fruit at the top of the tree. I stretch to reach and pull as many limbs as possible down to pluck only the ones that fall easily into my hands.
I did freeze some figs this year so we'll see if they find a place in my fall recipes...In the meantime, enjoy these :)
Ingredients
16 fresh figs, washed and dried
1/2 cup honey bourbon
8 slices of Ciabata bread, sliced 1/2 inch
5 tablespoons Grapeseed oil
4 ounces cream cheese, softened
15 more figs, scoop out and use the pulp only
1/4 teaspoon lemon zest
1/8 teaspoon cinnamon
2 pinches hot pepper flakes
4 sprigs of lemon thyme, plus a few more to garnish each crostini
pinch of salt, or to taste
8 slices of bacon, crumbled
1/2 cup coarsely chopped walnuts
honey to drizzle over each crostini
Directions
Place figs in a bowl and pour bourbon over them, making sure they are covered. Soak while you assemble everything else.
Heat oven to 300 degrees. Brush both sides of the bread with oil and place on a baking sheet. Bake for about 15 to 20 minutes, turning over mid way through. You want it to be crunchy on both sides.
While bread is in the oven blend cream cheese and the next 6 ingredients in a bowl.
Remove figs from bourbon and drain on a paper towel. Cut each one in half. Spread cream cheese on each slice of toast. Sprinkle with bacon. Place 2 figs on each piece, alternating with cut side up and down to make it more interesting. Add walnuts over top and then honey.
Serve immediately!
Comments