Fig Jam Crostini with Bacon and Blue Cheese
Hey Readers!! I didn't realize when I wrote my last recipe, I wouldn't be sharing another post until I was no longer a single woman! If you're wondering why The Community Plate has been so spotty with the posts lately, it's because I am now writing you a new recipe from the comfort of the balcony, overlooking the ocean, on my HONEYMOON. I plan to dedicate a post to our amazing day, but for now, simply enjoy the first recipe written in almost a month. I made these crostini for a Thanksgiving appetizer, and my mom and dad both loved them. I'm 99% sure my mom ate 20 of these things. And my dad keeps asking for the recipe, so here you go!
What You'll Need:
- 1 pound bacon
- 2 pounds figs, chopped small
- 1/2 cup merlot (any kind you would drink)
- 1/2 cup balsamic vinegar
- 2 tablespoons orange marmalade
- 1 cup honey
- 1 cup olive oil
- Salt, pepper, Parmesan cheese, parsley
- 1 French loaf, sliced in 1/2-inch slices
- 8 ounces Gorgonzola cheese, crumbled
1. In a frying pan, cook bacon until slightly crisp. Drain on paper towel and reserve bacon grease. Set bacon aside to cool. When easy-to-handle, chop bacon in small pieces to use for topping.
2. In a non-stick pot, heat figs, red wine, vinegar, marmalade, and honey over medium heat, stirring often to keep from burning on the bottom. Use the reserved bacon grease, a little at a time, to make a saucy consistency. I used it all (obvs!), but you can choose how much or how little grease you want.
3. While that's cooking down, whisk olive oil with salt, pepper, Parmesan, and parsley. (You are just making a flavored oil for baking the bread, so you don't have to measure these - use what you like.) Brush the sliced bread with olive oil mix and bake on 375-degrees for about 10 minutes, or until crostini is golden brown.
4. When the fig mixture cooks down to a chunky jam consistency, about 20-30 minutes, remove from heat. Spoon 1-2 tablespoons of fig jam onto the crostini. Top with chopped bacon and crumbled Gorgonzola cheese. Serve on a long plate with a garnish of fresh parsley. Enjoy!