Manchego Fresh Fig Chutney Crostini Recipes

MANCHEGO & FRESH FIG CHUTNEY CROSTINI

MANCHEGO & FRESH FIG CHUTNEY CROSTINI image

Categories Fruit

Yield 4

Number Of Ingredients 11

Ingredients

1 red onion, finely chopped
4 tbsp soft brown sugar
1 tsp mustard seeds
1 cinnamon stick
1 star anise
a thumb-sized piece of ginger, grated
4 tbsp red wine vinegar
4 (actually used 6) figs, cut into wedges
12 thin slices french bread, drizzled with olive oil and toasted
1/4 lb Manchego Cheese, shaved (can substitute Asiago or Pecorino Romano)
handful of Rocket

Steps:

Put the onion, sugar, spices, ginger, and vinegar in a pan and cook together slowly until onion is completely softened. Add the fig wedges and cook for another 5-10 minutes until the figs are just starting to break down. To serve, top the crostini with a little Manchego, some fig chutney and a couple of rocket sprigs.

MANCHEGO AND FRESH FIG CHUTNEY FOR CROSTINI

Manchego and Fresh Fig Chutney for Crostini image

Make and share this Manchego and Fresh Fig Chutney for Crostini recipe from Food.com.

Provided by Moor Driver

Categories Spreads

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

4 figs, cut into wedges
4 tablespoons brown sugar
1 red onion, finely chopped
1 inch fresh ginger, grated
4 tablespoons red wine vinegar
1 teaspoon mustard seeds
1 cinnamon stick
1 star anise
100 g manchego cheese
12 slices baguette, sliced thin
1/2 cup rocket
olive oil

Steps:

Put the onion, sugar, spices, ginger and vinegar in a pan and cook together slowly until the onion is completely softened. Add the fig wedges and cook for another 5 - 10 minutes until the figs are just starting to break down.
Drizzle olive oil over the baguette slices and grill/broil until toasted.
Serve chutney over baguette slices, top with shaved manchego and a few rocket leaves.

Nutrition Facts : Calories 661.3, Fat 3.9, SaturatedFat 1, Sodium 992.4, Carbohydrate 134.3, Fiber 6.6, Sugar 27.7, Protein 23.4

CRANBERRY FIG CHUTNEY

Cranberry Fig Chutney image

Make and share this Cranberry Fig Chutney recipe from Food.com.

Provided by Sharon123

Categories Fruit

Time 40m

Yield 4 cups

Number Of Ingredients 10

Ingredients

1 (12 ounce) bag cranberries
1 (8 ounce) package dried figs, sliced (Calimyrna is good)
1 small onion, chopped
1/2 small lemon, chopped,seeds discarded
2 tablespoons fresh ginger, minced,peeled
1 cup packed brown sugar
1 cup water
1/3 cup red wine vinegar or 1/3 cup balsamic vinegar
1/2 teaspoon salt
1/4 teaspoon fresh coarse ground black pepper

Steps:

In nonreactive 3-quart saucepan, combine cranberries, figs, onion, lemon, ginger, brown sugar, water, vinegar, salt, and pepper; heat to boiling over high heat.
Reduce heat and simmer, stirring occasionally, 30-35 minutes.
Cover and refrigerate until well chilled, about 4 hours or up to 2 days.
Note:.
To can: put in cup size jars, seal and put in water bath and boil for 10 minutes.

Nutrition Facts : Calories 371.3, Fat 0.6, SaturatedFat 0.1, Sodium 316.7, Carbohydrate 94.8, Fiber 8.8, Sugar 78.4, Protein 2.1

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