Crostini of d'Affinois and Drunken Figs
by Eat Drink Garden with Valerie
The black mission fig tree is one of my favorites in the garden, and this fall it is bearing a bountiful harvest … luckily my family loves figs! It’s adjacent to the vegetable garden and the kids and I always snack on them while we are picking our dinner selection. It is a race to collect the figs before the birds get to them, and often our puppy Penny will feast on those that drop to the ground. If you are entertaining this fall and happen to be lucky enough to get your hands on some fresh figs, here is the best and easiest appetizer.
- 1/2 a baguette or flat bread crackers
- olive oil
- 8 figs
- 1/2 lb wedge of d'Affinois cheese
- 2 tablespoons Sauvignon Blanc
- fresh mint
- 2 tablespoons Sherry (stock item in my pantry- I buy Oloroso)
1Pre-heat the oven to 425 degrees
2Remove d’Affinois from the refrigerator
3Using a little more than half of a baguette, thinly slice 12 – 14 pieces of bread (you can usually get about 20 slices of bread from one baguette). Brush the bread pieces with olive oil and lightly salt. Cook until golden brown about 10-12 minutes. Set aside to cool.
4Cut the stem and neck portion of the fig off and slice the remaining figs in rounds and place on a baking rack.
5In a small bowl, combine Sherry and Sauvignon Blanc and brush onto fig slices. Spread the cheese on the bread pieces and place the drunken/basted fig rounds on top.
6Place the crostinis on a pretty platter. Julienne a few mint leaves and sprinkle on top and serve.
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