Fig And Blue Cheese Crostini Recipes

FIG & BLUE CHEESE CROSTINI WITH BALSAMIC-HONEY DRIZZLE

Steps:

• Preheat oven to 325°F. Coat a cookie sheet with cooking spray.
• Place bread on prepared cookie sheet and lightly coat with cooking spray; bake until lightly browned and crisp, about 10 to 13 minutes.
• Meanwhile, put vinegar in a large nonstick skillet; bring to a boil over medium-high heat. Reduce heat to low; simmer, stirring occasionally, until mixture thickens slightly and reduces to about 2 1/4 Tbsp, about 2 minutes. Remove from heat; stir in honey.
• To assemble crostini, spread each piece toast with 1 tsp blue cheese; top with 2 arugula leaves and a fig quarter. Drizzle with balsamic-honey mixture; sprinkle each with 1/2 tsp walnuts.
• Serving size: 1 crostini per serving.

BLUE CHEESE AND FIG JAM CROSTINI

Steps:

• Heat oven to 400° F.
• Place the baguette slices on a baking sheet lined with parchment or a silicone mat and brush both sides of the bread with the oil. Bake until just crisp, about 10 minutes.
• Spread the jam on the toasts and top with the cheese. And you've made crostini!

FIG BLUE CHEESE HONEY CROSTINI

Steps:

• Preheat the oven to 375 degrees F.
• Sprinkle a few basil pieces at the top of each crispy baguette slice and arrange the thinly sliced pieces of figs on top.
• Crumble a few pieces of cheese over the figs (more or less to your taste). Repeat with the remaining baguette slices and place on a parchment-lined baking sheet.
• Bake for 3-5 minutes just until the cheese starts to melt and the figs are slightly softened.
• Serve as is or drizzled with honey or balsamic reduction.

FIG AND BLUE CHEESE BRUSCHETTA

Steps:

• Heat the olive oil in a nonstick skillet over medium heat. Add the baguette slices and toast on both sides until golden and crisp, about 8 minutes. Allow to cool, then spread with a little fig spread/preserves. Top with blue cheese chunks. Sprinkle on some basil.

FIG AND BLUE CHEESE CROSTINI WITH BALSAMIC-HONEY DRIZZLE

Steps:

• Preheat oven to 325°F. Coat a cookie sheet with cooking spray.
• Place bread on prepared cookie sheet and lightly coat with cooking spray; bake until lightly browned and crisp, about 10 to 13 minutes.
• Meanwhile, put vinegar in a large nonstick skillet; bring to a boil over medium-high heat. Reduce heat to low; simmer, stirring occasionally, until mixture thickens slightly and reduces to about 2 1/4 Tbsp, about 2 minutes. Remove from heat; stir in honey.
• To assemble crostini, spread each piece toast with 1 tsp blue cheese; top with 2 arugula leaves and a fig quarter. Drizzle with balsamic-honey mixture; sprinkle each with 1/2 tsp walnuts.
• Serving size: 1 crostini per serving.

CROSTINI WITH FIG & PROSCIUTTO

Steps:

• Preheat griddler to 400 F degrees.
• Generously brush bread slices with olive oil and lay face down on the griddler for 10 minutes, or until lightly toasted and slightly golden brown.
• Spread some cheese on each crostini. Spread about a teaspoon of fig jam on top of the cheese. Add folded pieces of prosciutto (I place half of a slice of prosciutto on each crostini). Top with several arugula leaves. Lightly drizzle top of each crostini with balsamic glaze. Eat and relax. : )

FIG AND BLUE CHEESE BITES

Steps:

• Form 1/4 teaspoon of the blue cheese into a small ball; repeat with remaining cheese. Press the cheese balls into the walnuts to coat on one side. Place a cheese ball, nut side up, onto the top of each fig slice.

CROSTINI WITH GORGONZOLA AND FIGS

Steps:

• Preheat broiler. Arrange baguette slices on baking sheet. Broil until lightly toasted on 1 side.
• Mash crumbled Gorgonzola and 1 tablespoon butter in small bowl until smooth. Spread Gorgonzola mixture evenly over untoasted side of baguette slices. Top with figs. Drizzle oil over figs. Broil until Gorgonzola mixture bubbles around edges, about 3 minutes. Transfer crostini to platter and serve.