Balsamic Poached Figs and Cheese Crostini
Fruit season is in full swing now. We still have berries and cherries, we have apricots, peaches and nectarines, melons and watermelons and now plums and, and, and .....the figs have started!
When there are figs, we make fig crostini on cooking class, because they are quick and easy and a totally luscious mouthful. The blue cheese is tamed down by the cream cheese and the buttery balsamic figs, soft sharp/sweet lusciousness on crisp toasted bread, just perfect!
Crostini ai Fichi
Balsamic Poached Figs and Cheese Crostini (for 4)
2 slices Tuscan type bread, cut in half or 2 slices baguette cut on a diagonal 2 small figs 50g Squaquerone (or substitute Macsarpone) 50g Gorgonzola half a tablespoon. chopped flat leaf parsley black pepper 50 ml ordinary Balsamic Vinegar 1 tablespoon sugar 1 tablespoon butter With a fork, mash the Gorgonzola then mix with the white cheese and the parsley. Season with freshly ground black pepper Wash the figs and cut vertically into 4 segments Heat the butter, sugar and vinegar in a small saute pan and cook 5 minutes to reduce - test the consistency by dropping a little on a cold saucer to see if it is too runny (cook further) or too thick (dilute with water) Place the figs in the pan and cook just one minute on each “flat” side so they take on some colour. Remove to drain. Lightly toast the bread and pile generously with the cheese mix. Place one or two fig segments on the cheese, top with a dab of any left over cheese mixture and serve as an antipasto.
