Fig Jam Crostini with Bacon
Hosting any kind of event means a lot of moving parts for the host. Between entertaining your guests and cooking the food, you want to serve cuisine that is simple to make, delicious to taste and fail-proof!
Since the appetizer is the first bite of the evening, we set the stage with our fig jam crostini with bacon and blue cheese. Making the jam from figs is a creative way to spread the flavor and it holds your bruschetta toppings in place.
For this recipe, use dried figs rather than the fresh version. Dried figs have more protein, vitamins and minerals because 60% of the water is removed in the dehydration process. This makes the dried figs more concentrated. If the jam turns out thicker than you wanted, heat it in the microwave at 10-second intervals until you get the desired consistency.
Typically a fig jam crostini calls for Gorgonzola cheese, but since this recipe consists of fig jam and crispy bacon, we’ve enlisted the use of blue cheese to really make the savory flavors from the bacon pop. Make sure to put generous amounts of the crispy bacon crumbles on your crostini. Our fig jam crostini has full-bodied flavor, so you don’t want to skimp on any of the ingredients.
fig jam crostini with bacon and blue cheese
Ingredients
- 15-20 Mission figs, dried, chopped
- 1/2 cup sugar
- 1 cup water
- 2 tsp lemon juice
- 2 tsp Grand Marnier
- 1 loaf French bread
- light olive oil
- 1 clove garlic, halved
- 1/2 cup arugula
- 8 slices bacon, cooked, crumbled
- 1 cup blue cheese
Instructions
fig jam
- Place dried figs, lemon juice, sugar, and water in small saucepan. Bring to a boil, then simmer until figs break down and liquid thickens (about 6-8 minutes).
- Pour fig mixture into food processor and add Grand Mariner. Purée until mixture is smooth.
- Transfer to mason jar or food safe container and place in refrigerator to cool.
bruschetta
- Brush olive oil on slices then broil in toaster oven until golden brown. Rub with garlic clove and spread with fig jam.
- Place arugula, bacon and blue cheese on top and serve!
Notes
