Figs are everywhere at the moment and are they ever good. I am a late bloomer to figs and didn't even give them a chance until about 6 years ago or so. We were on vacation with family in Portugal. Two families = two sets of parents and two sets of kids. It was our last evening of vacation and it was time to clean out the fridge and get everything in order for closing up the house and leaving at dawn the following morning. Somebody came up with a fun idea (or NOT) of making a three course meal out of whatever ingredients were around the house. Let's just clear up, there wasn't a whole lot left. We all drew courses out of a hat. The kids got main course....eek! We got starter and sibling in laws got dessert. This was going to be fun. So the challenge began.
It was a bit like Cutthroat kitchen, as the first person to the ingredients got to use them. The running and grasping for ingredients started and we kind of felt sorry for the kids and let them get a head start. After all we had to eat whatever they made.
Several hours, a huge kitchen mess and lots of arguing and laughing later, dinner was served. Our appetizer was black olives and feta cheese crostini. Slightly stale bread and we had to make the feta stretch to serve everyone. Main course by the kids was vegetable salad wraps, with avocado salsa. They did good! And the dessert, a fig tart from an abundance of figs from the tree in the garden. Over all success. It made for a memorable meal an a fun time. Quite often, it isn't about what is on the table, but who is around the table. So, we ate stale crostini and wilted veggie wraps, but we had a great time made and evening to remember.
All that brings me to this Portugese holiday inspired crostini using figs. Just delicious!
I love making crostini as the toppings are only limited to you imagination. Well, maybe your pantry as well. I quite often find myself having any variation of what is in the fridge for quick lunches. You are probably thinking it is just like bruschetta. Well, kind of. I am no culinary expert on Italian cooking, but the main difference is the bread. Crostini, uses thin slices of baguette bread and is usually only a few mouthfuls. Whereas brushetta uses more rustic style larger bread.
Another really great things about crostini, is that it is done in minutes. Makes for a very quick appetizer for guests. You can toast the bread before hand and have it ready. If you do this, do not seal it in a container as this will make the bread go soggy and it will lose it's crunch. Just leave it on an open plate in the open air.
Fig and Blueberry Crostini
Serves 12 / Prep time: 10 minutes / Cook time: 5 minutes
3-4 Ripe figs,cut into slices
1/2 Cup/50 grams fresh blueberries
3/4 Cup/170 grams mascarpone cheese
Balsamic vinegar reduction *
12 Slices of baguette bread (approx 1/2 of a baguette)
Heat a large skillet over medium heat for about 2 minutes. Place all the baguette slices in the pan and let them toast for about 2-3 minutes per side. Remove from heat and set aside and let them cool completely. Spread each baguette slice with mascarpone cheese, top with a fig, a few blueberries and a drizzle of balsamic vinegar. Serve immediately.
* Balsamic Vinegar reduction: You can usually buy this in the vinegar section of most supermarkets. You can make your own as well. Place your balsamic vinegar in a small sauce pan over medium heat and stir until it
thickens. This takes about 15 minutes. Remove from heat.
Click the downloadable link below to print recipe!
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Hello and thanks for stopping by. I'm Julia and I have a passion for wholesome fresh food. Here you can find what's cooking in my Spanish kitchen, with inspiration from my Newfoundland roots!
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