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Autumn Bellini

SAVEUR Editors — Mon, 18 Mar 2019 22:46:37 +0000

Photo: Murray Hall • Food Styling: Jessie YuChen. Photo: Murray Hall • Food Styling: Jessie YuChen

Prosecco marries with richly spiced mulled cider and a splash of vodka in this seasonal take on the classic Bellini served at the now-closed Caffè Storico in New York City. While the original recipe called for a fig-flavored vodka such as Figenza, regular vodka works just as well in this fall cocktail.

Yield: 2 cocktails

Time: 10 minutes

Ingredients

For the mulled cider syrup:

1 cup apple cider
½ tsp. freshly grated nutmeg
4 whole cloves
2 green cardamom pods
2 cinnamon sticks
2 whole star anise

For the Bellini

1 oz. vodka
12 oz. chilled prosecco

Instructions

Make the mulled cider syrup: In a small pot, bring the cider to a boil over medium-high heat. Turn the heat to medium and cook, stirring occasionally, until the cider is reduced by half, about 2 minutes. Add the nutmeg, cloves, cardamom, cinnamon, and star anise, then remove from the heat and set aside to cool. Strain the syrup into an airtight container and refrigerate. (You should have about ½ cup of syrup.)
Make the cocktail: To a cocktail shaker filled halfway with ice, add the vodka and 2½ ounces of the mulled cider syrup. Shake until chilled, then strain into two champagne glasses, top each with prosecco, and serve.

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Fig and Hazelnut Potica

SAVEUR Editors — Tue, 07 Apr 2020 13:56:21 +0000

Thomas Payne

This Slovenian dessert, traditionally an Easter treat, is adapted from a recipe from Romana Bohinc of Bled Island’s Potičnica bakery. If time allows, let the stewed figs rest for a night or two in the fridge—they’re more aromatic that way. Potica (poh–TEE–tsa) is traditionally baked in a handmade fluted earthenware tube pan called a potičnica (po-teech-nee-tsa), but a nonstick metal Bundt pan works just fine; if you happen to have one of the former (which sometimes turns up on eBay), add 5 minutes to the baking time.

Featured in: Potica: How They Make It On Slovenia’s Bled Island

Equipment

Small Bowls
Stand Mixer fitted with the Paddle Attachment
Silicone Spatula
Dough Hook Attachment
Large Bowls
Plastic Wrap
Small Pot
Whisk Attachment
Standard (12-Cup) Bundt Pan
Rolling Pin
Serrated Knife
Wooden Skewer
Wire Rack

Yield: 14

Time: 3 hours 45 minutes

Ingredients

For the dough

2 Tbsp. plus ¾ tsp. (¾ oz.) active dry yeast
½ cup (3¾ oz.) sugar, divided
3 cups plus 2 Tbsp. (1 lb.) all-purpose flour, divided, plus more for kneading
⅔ cup room temperature whole milk, divided
1 stick (4 oz.) unsalted butter, melted and cooled, plus more for greasing
¾ tsp. salt
3 large egg yolks
2 tsp. lemon zest
1½ tsp. vanilla extract
Fine cornmeal, for dusting

For the filling

1 lb. blanched hazelnuts, ground in a food processor to the texture of coarse polenta (4½ cups)
¼ cup plus 2 Tbsp. honey, divided
3 tbsp. honey liqueur (or substitute 1 Tbsp. honey dissolved in 2 Tbsp. brandy), divided
13 dried white figs (9 oz.), finely sliced
3 tbsp. lemon juice
1 cup heavy cream
¾ tsp. salt
3 large egg whites
⅓ cup (2½ oz.) sugar
Confectioner’s sugar, for dusting

Instructions

In a small bowl, whisk together the yeast, 1 teaspoon sugar, 2 tablespoons flour, and ¼ cup milk. Set aside until bubbles form on the surface and the mixture looks frothy, about 10 minutes.
To the bowl of a stand mixer fitted with the paddle attachment, add the butter, salt, and the remaining sugar and mix on medium speed until thick and uniform. Add the yolks one at a time, beating well after each addition and using a silicone spatula to scrape down the bottom and sides of the bowl occasionally. Add the lemon zest, vanilla, the remaining milk, and the yeast mixture, and continue mixing until combined. Turn the mixer off and swap out the paddle attachment for the dough hook. Add the remaining flour and mix on low speed until a shaggy dough comes together, 2–3 minutes. Lightly flour a clean work surface then turn the dough out onto it. Knead the dough until smooth and elastic, 8–10 minutes. Grease a large bowl with butter, transfer the dough into it, cover loosely with plastic wrap, and set aside in a warm place until it nearly doubles in size, about 1 hour.
Meanwhile, prepare the filling: To a large bowl, add the hazelnuts, 3 tablespoons honey, and 1 tablespoon brandy, and set aside. To a small pot, add the figs, lemon juice, and the remaining honey and brandy. Bring to a boil over medium-high heat, then lower the heat to simmer and cook until the figs are soft and plump and have absorbed most of the liqui, 5–10 minutes. Transfer the figs and any remaining liquid to a small bowl and set aside to cool to room temperature.
Wipe out the pot, then add the cream and salt and return the pot to medium heat; cook just until the cream is hot to the touch (about 140° F) without boiling. Remove from heat, then stir the hot cream mixture into the reserved hazelnut mixture. Set aside to cool to room temperature.
To the clean bowl of a stand mixer fitted with the whisk attachment, add the egg whites and sugar and beat just until the mixture begins to hold stiff peaks. Transfer the meringue to the hazelnut mixture and use a silicone spatula to gingerly and gently fold it into the nut mixture to combine without deflating the whites. (A few streaks of white may remain).
Butter and flour a standard (12-cup) Bundt pan. Generously dust a clean work surface with cornmeal, then turn the dough out onto it. Sprinkle the surface of the dough with cornmeal, press it gently to deflate, then use a rolling pin to sheet it out to a 20- by 15-inch rectangle, adding a little more cornmeal as needed to prevent sticking. Position the rectangle with one of the longest sides parallel to the edge of the surface closest to you, then scoop the hazelnut mixture over the dough. Use a spatula or the back of a spoon to spread the filling evenly over the surface all the way to the edges. Distribute the figs and their juices evenly over the hazelnut mixture, then, starting with the edge furthest from you, roll the dough into a thick log, pulling towards you slightly with each rotation to ensure a tight spiral. Using a serrated knife, trim the ends to make a uniform, 20-inch long cylinder, then join the cut ends to form a circle, pinching the seams to seal. Transfer the circle of dough to the Bundt pan, seam-side-up, pressing the top to fit it snugly in the pan. Cover loosely with plastic wrap and set aside in a warm place until once again nearly doubled in size, about 1 hour more.
Meanwhile, preheat the oven (with one of its racks positioned in the center) to 350°F. Immediately before baking, use a wooden skewer to stab the dough all over, all the way to the bottom of the pan (this will prevent air bubbles from forming in the oven). Transfer to the oven and bake until the top is golden brown and a cake tester inserted into the center comes out with a few crumbs attached, 40–45 minutes. Cool the cake in the pan for 10 minutes before inverting onto a wire rack to finish cooling completely. Sift confectioners’ sugar generously over the top just before slicing and serving.

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Fig, Plum, and Prosciutto Salad with Kaltbach Le Crémeux Cheese

Sarah Copeland — Fri, 13 Sep 2019 18:37:54 +0000

Photography by SAVEUR Editors

In the past month, I’ve traveled from L.A. to the Catskills to Rome to, finally Hungary, where we welcomed the first taste of fall in the lush countryside. The flavors of my travels mingle effortlessly, but if there’s been one constant, it’s the grazing of melons, stone fruits, and figs—sun-ripened and dripping with juices—with the deep umami satisfaction of cured meat and cheese.

In Los Angeles, we ate peaches and burrata on pizza, laced with brick-red ‘nduja. In Rome, there were achingly sweet melons, piled with prosciutto, ribboned and unctuous. And in Hungary, where we make peace with summer’s passing, we layer figs and plums in heaps on a platter with sonka (Hungarian ham) or prosciutto, and our favorite of all creamy cheeses—Emmi Kaltbach Le Crémeux.

There are no wrong turns in this choose-your-own adventure. The meat could be any cured ham (prosciutto, Black Forest ham, jamón). The fruits need to only be ripe and fresh, tender-fleshed and sweet. For the greens, young basil and sorrel leaves are right at home, but a sprinkling of radicchio or watercress is welcome here, too. Drizzle the whole thing with extra-virgin olive oil—your best—plus Maldon salt and freshly cracked pepper. For il tocco finale, as the Italians would say, shave over creamy, cave-aged Emmi Kaltbach Le Crémeux cheese.

I love Kaltbach Le Crémeux’s just-salty-enough finish, but it’s the tender meltability that draws me to it here. It’s the kind of texture that will soften into the fruit in the warm autumn sun as you wait for friends to gather. Be generous, but keep your shavings melt-in-the-mouth thin.

Yield: serves 4

Time: 15 minutes

6 medium or 8 small plums (any variety), pitted and quartered
4 to 6 ripe figs (any variety), halved
1 cup pungent greens, such as red-veined sorrel, radicchio, or watercress
⅓ cup basil leaves (any variety)
4 oz. thinly sliced cured ham, such as prosciutto, jàmon, or sonka (Hungarian ham)
¼ cup extra-virgin olive oil
Flaky salt, such as Maldon salt or fleur de sel
Freshly cracked black pepper
4 oz. Emmi Kaltbach Le Crémeux cheese, shaved thin with a vegetable peeler

Instructions

Toss together the plums, figs, greens, and basil leaves and arrange on a large platter, leaving the cut side of the plums and figs up to collect pools of oil. Drape or arrange the prosciutto over the fruit. Drizzle with oil and sprinkle generously with salt and pepper. Shave the cheese over the top with a vegetable peeler and serve at room temperature.

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Cornbread Coffee Cake with Fresh Figs and Walnut Streusel

Vivian Howard — Mon, 18 Mar 2019 22:39:33 +0000

Southern chef Vivian Howard developed this cake with breakfast in mind, maybe something to share with family over coffee. But when she first made it, her kids named it corn-candy cake and called for it after supper. She obliged and put some whipped cream on top. Whenever you choose to eat it, feel good about baking it a day ahead. It keeps beautifully and is as satisfying at room temperature as it is warm. Get the recipe for Cornbread Coffee Cake with Fresh Figs and Walnut Streusel ». Tim Robison

Cornbread Coffee Cake with Fresh Figs and Walnut Streusel Tim Robison

Featured in: The First Lady of Carolina Cooking

Yield: serves 8

Time: 1 hour 30 minutes

Ingredients

For the walnut streusel

²⁄₃ cup chopped walnuts (or any nut you like, really)
²⁄₃ cup light brown sugar, packed
¹⁄₂ cup rolled oats
¹⁄₄ cup whole wheat flour
1 tbsp. cinnamon
¹⁄₂ tsp. salt
8 tbsp. cold unsalted butter, cut into pieces

For the cornbread cake

¹⁄₂ cup plus 2 tsp. room-temperature butter
3 cups figs, stems removed, divided
²⁄₃ cup granulated sugar
2 large eggs
1 ¹⁄₂ cups cornmeal
1 cup whole wheat flour
2 tsp. baking powder
¹⁄₂ tsp. baking soda
¹⁄₂ tsp. salt
1 ¹⁄₂ cups buttermilk
1 tsp. vanilla paste or extract
¹⁄₂ cup sour cream
Whipped cream (optional)

Instructions

Make the streusel: In a medium bowl, toss together all the ingredients but the butter, taking care to distribute them all evenly. Add the butter and pinch together with your fingers until it forms a wet crumb.
Make the cake: Preheat your oven to 375° and butter a 12-inch cast-iron skillet with 2 teaspoons butter. Cut 1 cup of figs into eighths. Cut the remaining 2 cups in half lengthwise and set aside.
In a mixer fitted with the paddle attachment, cream together 1⁄2 cup butter and the sugar until light and fluffy, about 4 minutes. Add the eggs one at a time, making sure the first egg is fully incorporated before adding the second. From this point forward, make sure you scrape down the sides of the bowl periodically with a spatula. Add the cornmeal, roughly 1⁄2 cup at a time, until it’s just incorporated. In a medium bowl, sift the flour, baking powder, baking soda, and salt. In another smaller bowl, whisk the buttermilk and vanilla. With the mixer on low, add the sifted flour and buttermilk alternately in three batches, ending with the flour. Using your spatula, fold in the sour cream and the cup of figs cut into eighths.
Spoon half the corn-cake mixture into the bottom of the skillet and spread it out with a spatula. Sprinkle the streusel evenly over the top and finish with the remaining batter. Press the halved figs into the top, pink-flesh-side up, taking care not to cluster them together at the center. Bake uncovered, in the middle of your oven, for 45 to 50 minutes. Cool completely and serve with whipped cream, if using.

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Dried Apricot and Fig Clafoutis with Rum

Ben Mims — Mon, 18 Mar 2019 22:25:18 +0000

Clafoutis is a French dessert that's trickier to pronounce than to make. A simple mixture of flour, eggs, dairy, and a little sugar, it's like a pancake, but more custardy, and it's baked instead of griddled. It looks and tastes impressive the way classic French desserts often do, but it's simple enough to whip up any weeknight. Rum-soaked dried apricots, figs, and raisins add their caramelized and honeyed flavors to this creamy version, perfect for cold weather when there's no fresh fruit around. Get the recipe for Dried Apricot and Fig Clafoutis with Rum ». Matt Taylor-Gross

Clafoutis is a French dessert that’s trickier to pronounce than to make. A simple mixture of flour, eggs, dairy, and a little sugar, it’s like a pancake, but more custardy, and it’s baked instead of griddled. It looks and tastes impressive the way classic French desserts often do, but it’s simple enough to whip up any weeknight. Rum-soaked dried apricots, figs, and raisins add their caramelized and honeyed flavors to this creamy version, perfect for cold weather when there’s no fresh fruit around.

If you like, pour the reserved rum in a small saucepan, bring to a boil, and reduce to about 2 tablespoons. Let the reduction cool completely then fold into 2 cups whipped cream to serve alongside the clafoutis.

Featured in: Give This Classic French Dessert a Soak in Rum

Yield: serves 8 people

Time: 1 hour 30 minutes

¹⁄₃ cup (2 oz.) golden rasins
¹⁄₂ cup (3 oz.) dried apricots, cut into quarters
¹⁄₂ cup (3 oz.) dried figs, stemmed and cut into quarters
1 cup dark rum
Unsalted butter, for greasing
³⁄₄ cup (5 1/4 oz.) sugar, plus more for the pan
¹⁄₄ cup unsulphured molasses (not blackstrap)
5 large eggs, at room temperature
¹⁄₂ vanilla bean, seeds scraped
1 ¹⁄₂ cups (6 3/4 oz.) all-purpose flour
1 tsp. kosher salt
2 cups half-and-half
Confectioners’ sugar, to garnish
Whipped cream, for serving

Instructions

In a small bowl, soak the raisins, apricots, and figs in the rum for 24 hours. Alternatively, cover the bowl with plastic wrap and microwave the dried fruit in rum for 2 minutes let cool completely. Drain the fruit from the rum and reserve each in separate bowls.
Heat the oven to 350°. Grease a 10-inch baking dish with butter then sprinkle with some sugar to coat. In a large bowl, whisk the 3⁄4 cup sugar with the molasses, eggs, and vanilla seeds until smooth. Add the flour and salt and stir until just combined, then whisk in the half-and-half. Pour the custard into the prepared baking dish then sprinkle with the soaked fruit. Bake until the custard is puffed, golden brown, and set, 45 minutes to 1 hour.
Transfer the baking dish to a rack and let cool for 10 minutes. Dust the clafoutis with confectioners’ sugar then spoon into serving bowls and dollop with whipped cream.

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Roast Duck with Ruby Port and Figs

Andrew Carmellini — Mon, 18 Mar 2019 22:39:51 +0000

Roast Duck with Figs. Matt Taylor-Gross

Rich, fatty duck gets a double dose of sweetness from port wine and jammy figs.

Featured in: How Andrew Carmellini Does a Fall Dinner Party

Yield: serves 6 to 8

Time: 1 hour 30 minutes

2 cups ruby port
1 cup red wine
3 Tbsp. whole black peppercorns
2 shallots, thinly sliced
1 bunch thyme
8 duck breasts
Kosher salt and freshly ground black pepper
2 Tbsp. unsalted butter
1 lb. purple figs

Instructions

In a small saucepan, combine the port with the wine, peppercorns, and shallots and bring to a boil. Reduce the heat to maintain a simmer and cook until reduced to 3⁄4 cup, about 25 minutes. Remove the port reduction from the heat, pour through a fine sieve, and discard the solids.
Season the flesh side of each duck breast with salt and pepper. Arrange 4 duck breasts, skin side-down, in a 12-inch skillet. Place the skillet over medium-high heat and cook the duck breasts, without flipping, until some of their fat renders and their skin is crisp, 5 to 6 minutes. Flip the duck breasts, pour in half the port reduction and cook, basting with sauce, until the duck is browned and cooked to desired doneness, about 3 minutes for medium rare or until an instant-read thermometer inserted into the thickest part of the duck reads 130°. Transfer the duck breasts to a cutting board and let stand 10 minutes; reserve the reduction. Repeat cooking with the remaining 4 duck breasts and the port reduction.
Wipe the skillet clean, add the butter, and melt over medium-high heat. Add the figs and cook, turning, until golden, about 3 minutes. Remove from the figs from the heat and cut the duck breasts into thin slices. Transfer the figs and duck slices to a serving platter and drizzle with the reserved reduction before serving.

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Madison Avenue Manhattan

Organic — Mon, 18 Mar 2019 22:43:53 +0000

Aquavit steeped with dried figs and toasted cardamom adds sweetness and warm spicy notes to this twist on a Manhattan. Helen Rosner

In addition to using caraway and dill—the most traditional flavors for aquavit—in Sweden, home cooks make the spirit with an infinite variety of spices, herbs, and other flavorful botanicals. An aquavit steeped with dried figs and toasted cardamom adds sweetness and warm spicy notes to this twist on a Manhattan from New York City’s Restaurant Aquavit.

Yield: makes 1 Cocktail

Ingredients

For the Fig and Cardamom Aquavit

8 dried figs, halved
4 pods cardamom, toasted
1 (750-ml) bottle vodka

For the Cocktail

1 ¹⁄₂ oz. fig and cardamom aquavit
1 ¹⁄₂ oz. bourbon
¹⁄₂ oz. lingonberry syrup
3 brandied cherries, plus a splash of juice

Instructions

Make the aquavit: Combine figs with vodka and steep for 3 weeks; add cardamom and steep 1 more week. Strain.
Make the cocktail: Combine aquavit, bourbon, syrup, and juice in a cocktail shaker filled with ice; shake vigorously and strain into a rocks glass filled with ice. Garnish with cherries.

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Sautéed Quail with Black Barley, Beets, and Fig Sauce

SAVEUR Editors — Thu, 20 Aug 2015 19:56:26 +0000

Sautéed Quail with Black Barley, Beets, and Fig Sauce. Matt Taylor-Gross

Mustard-and-herb-marinated quail gets a quick sauté for this earthy dish and is served with poached beets and a sweet-tart fig and ruby port sauce. Adapted from a recipe by chef Stuart Bell of Ten Minutes by Tractor in Mornington Peninsula, Australia, the dish has black barley, a variety with the bran still attached to the wheat kernel.

Featured in: Australia: The Wine Destination of the Year

Yield: serves 4

Time: 12 hours

Ingredients

For the Quail and Barley

¹⁄₂ cup olive oil
1 tbsp. Dijon mustard
5 sprigs rosemary (1 stem removed; 4 left whole)
5 sprigs thyme (1 stem removed; 4 left whole)
2 bay leaves
2 cloves garlic, minced
4 deboned quail (1 lb.)
Kosher salt and freshly ground black pepper
1 cup black barley
2 tbsp. unsalted butter

For the Fig Sauce and Beets

4 black mission figs, quartered
3 tbsp. red wine
3 tbsp. ruby port
2 tbsp. sugar
1 ¹⁄₂ tbsp. fresh lemon juice
1 shallot, minced
Kosher salt and freshly ground black pepper
2 ¹⁄₄ lb. golden baby beets, trimmed
6 tbsp. balsamic vinegar
3 tbsp. sherry vinegar
1 bay leaf
1 sprig rosemary
1 sprig thyme
1 clove garlic, smashed and peeled

Instructions

For the quail: In a large bowl, whisk the olive oil with the mustard, rosemary leaves, thyme leaves, bay leaves, and garlic. Add the quail, toss to coat, and cover with plastic wrap. Marinate the quail in the refrigerator for 12 hours.
For the barley: In a large saucepan of boiling, salted water, add the barley and cook until al dente, about 30 minutes. Drain and transfer the barley to a bowl, cover, and keep warm.
For the fig sauce: In a small saucepan, combine the figs with the wine, port, 1 tablespoon sugar, the lemon juice, and shallot, and bring to a simmer over medium-low heat. Cook the figs, stirring, until broken down, about 8 minutes. Transfer the figs into a blender and purée until smooth. Scrape the fig purée into a bowl and season with salt and pepper.
For the beets: In a medium saucepan, combine the remaining 1 tablespoon sugar with the beets, both vinegars, bay leaf, rosemary and thyme sprigs, garlic, and 4 cups water. Bring to a boil, and then reduce the heat to maintain a simmer, and cook until the beets are tender, about 30 minutes. Using a slotted spoon, transfer the beets to a cutting board and let cool for 5 minutes. Peel and halve the beets, then return them to the cooking liquid. Let the beets stand until cooled to room temperature and then drain from the cooking liquid and toss with the barley in a bowl. Divide the barley and beets between 4 serving plates.
In a 12-inch cast-iron skillet, heat the butter over medium-high. Remove the quail from the marinade, and season with salt and pepper. Stuff each quail with 1 rosemary sprig, and then add the quail to the skillet, breast side down, and cook, turning once, until lightly browned and cooked to medium, about 5 minutes. Transfer each quail to a plate on top of the barley and beets, garnish each with a thyme sprig, and serve with the fig sauce on the side.

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Carrot and Pistachio Salad

SAVEUR Editors — Mon, 18 Mar 2019 22:42:51 +0000

Matt Taylor-Gross

Carrots are roasted before being topped with crunchy pistachios and a sweet fig vinaigrette in a simple salad from Eli and Max Sussman’s Classic Recipes for Modern People (Olive Press, 2015).

Yield: serves 4-6

¹⁄₂ cup diced fresh figs
¹⁄₄ cup balsamic vinegar
1 shallot, minced
Kosher salt and freshly ground black pepper, to taste
³⁄₄ cup plus 1 tbsp. olive oil
2 lb. multicolored carrots, halved lengthwise
1 head radicchio, roughly chopped
¹⁄₂ cup pistachios, roughly chopped

Instructions

Heat oven to 375°. In a medium bowl, combine figs, vinegar, shallot, salt, pepper, and 2 tbsp. water; while whisking constantly, slowly drizzle in 1⁄2 cup olive oil until vinaigrette is emulsified and set aside. Toss carrots with 1⁄4 cup oil and salt; transfer to a baking sheet and cook until brown and crisp, about 20 minutes. Meanwhile, heat remaining olive oil in a 12″ skillet over medium-high; add half the radicchio and cook until its just wilted and browned in spots, 2–3 minutes. Add to a large bowl and toss with reserved vinaigrette, uncooked radicchio, carrots, and pistachios. Transfer to a platter and serve immediately.

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Rye Crackers with Figs and Seeds

Organic — Mon, 18 Mar 2019 22:50:12 +0000

Freezing simple, no-knead rye bread, which is chockful of nuts, seeds, and dried figs, makes it easier to slice before baking into crispy yet chewy crackers. We love to smear them with a creamy, earthy brie. Joseph de Leo

Yield: makes About 8 Dozen

Unsalted butter, for greasing
2 cups whole wheat flour, plus more for dusting
2 cups buttermilk
¹⁄₂ cup honey
2 cups rye flour
1 cup minced black mission figs
¹⁄₃ cup sliced almonds
¹⁄₄ cup flaxseeds
¹⁄₄ cup sunflower seeds
¹⁄₄ cup pumpkin seeds
2 tbsp. white sesame seeds
1 tbsp. black sesame seeds
1 tbsp. kosher salt
1 tsp. baking soda

Instructions

Heat oven to 350°. Grease a standard loaf pan with butter and dust with flour; set aside. Stir buttermilk and honey in a large bowl until combined. Add remaining ingredients; mix until dough forms and transfer to prepared pan. Spread dough evenly and bake until a toothpick inserted in the center of the bread comes out clean, about 1 hour. Let bread cool completely. Run a paring knife along edges of bread and invert bread onto a cutting board. Slice bread in half lengthwise; wrap each half in plastic wrap and freeze until solid.
Heat oven to 300°. Using a serrated knife, slice frozen bread 1⁄6″ thick crosswise. Arrange slices in a single layer on baking sheets lined with racks; bake until crisp, 45 minutes to an hour. Let cool. Store in an airtight container up to 1 week.

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Goat Cheese Crostini with Fig-Olive Tapenade

Organic — Mon, 18 Mar 2019 22:23:12 +0000

A tangy-sweet tapenade made with dried figs, kalamata olives, and capers is the perfect foil for mild goat cheese in this easy appetizer. Get the recipe for Goat Cheese Crostini with Fig-Olive Tapenade ». Signe Birck

A tangy-sweet tapenade made with dried figs, kalamata olives, and capers is the perfect foil for mild goat cheese in this easy appetizer adapted from Anna Watson Carl’s cookbook The Yellow Table. Use leftover tapenade on sandwiches, roasted pork tenderloin, or grilled chicken.

Yield: serves 6-8

15 (1/4-inch-thick) baguette slices (about 1/2 loaf, or 3 oz.)
3 tbsp. olive oil
¹⁄₂ cup pitted kalamata olives
¹⁄₂ cup stemmed and halved dried Calimyrna figs (about 9 figs)
2 tsp. capers
2 tsp. fresh thyme, plus more for garnish
2 tsp. balsamic vinegar
Kosher salt and freshly ground black pepper, to taste
3 oz. goat cheese

Instructions

Heat oven to 425°. Brush bread with 1 tbsp. oil and cook until golden and crisp, 8 minutes; cool. Pulse olives, figs, capers, and 2 tsp. thyme in a food processor until a coarse mixture forms. Add remaining oil, the balsamic, salt, and pepper and pulse to combine; set tapenade aside.
Spread goat cheese between bread slices and top with tapenade; garnish with thyme leaves.

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