I admit, I did only try figs for the first time in September, but I feel a slight obsession coming on… and you know what? The lovely Fig Balsamic I picked up at the Ottawa Food & Wine Show this past weekend didn’t help!
As soon as I had the bottle of this gorgeous, dark balsamic in my hands the ideas started swirling in my head… I could use it on salads and chicken. I could make sauces and reductions. I could make sooo many lovely appetizers for the (quickly approaching) holidays. I found myself pouring over all of the wonderful flavour pairing and combinations until it hit me – Fig Balsamic + Fresh Figs.
I decided to go back to basics and pair this tangy fig balsamic with some sweet figs, salty prosciutto and creamy goat cheese – simple, classic and delicious.
Fig, Prosciutto & Goat Cheese Crostini with Fig Balsamic Reduction
This easy crostini features a tangy fig balsamic reduction with fresh sweet figs, salty prosciutto and creamy goat cheese – the prefect appetizer for entertaining this holiday season.
1/2 cup Unrefined Olive Fig Balsamic Vinegar
1. Pour balsamic vinegar into small saucepan.
2. On medium-low heat, reduce balsamic for about 15 minutes, whisking occasionally.
Fig, Prosciutto & Goat Cheese Crostini
4 ½ inches slices of fresh baguette
4 fresh figs, thinly sliced
4 tbsp of goat cheese, at room temperature
4 slices of prosciutto
Drizzle of Fig Balsamic Reduction
1. Preheat oven to 350. Line baking tray with baguette slices. Bake just until warm.
2. Wash and slice fresh figs. Spread goat cheese onto warmed baguette. Drizzle with Fig Balsamic Reduction. Top with slices of prosciutto and figs. Serve.
And for those of you in the Ottawa area, make sure you check out the Unrefined Olive – Olive Oil & Balsamic Tasting Bar as it’s a very unique concept. Their store features 50 different kinds of olive oil and balsamic vinegars. You basically go in, taste all the samples, and then select which ones you would like to bottle & take home – pretty cool stuff!