fico formaggio con crostini

by jani on August 22, 2012

Ahhhh…  crostini. It sort of just rolls off the tongue… especially if your like-a-me and add the Italiano accent… crrrosteeeeni! I happen to love these little Italian biscuits. Figs, or fico in Italian are a favorite fruit of mine. As a small child growing up in the San Joaquin Valley of California had its special perks. Every summer day I’d run across the road to our orchard, where stood a stately black fig tree. Those juicy ripe figs were sun-kissed and warmed by the afternoon sun… just waiting for me, I know. Sheer delight in every bite! So here’s a quick and easy crostini appetizer. If you’re a lover of figs, the burst of flavors will not disappoint!

  Ingredients:

  • 1 Tbsp Nakano seasoned rice vinegar (or to taste)
  • 1 Tbsp apricot jam (or to taste)
  • Cambozola Black Label cheese (or other mild bleu cheese)
  • black California figs, sliced
  • chopped fresh chives

To save time you can purchase olive oil-baked crostini pieces. Mix together equal parts Nakano rice vinegar with apricot preserves( or to taste). I use this particular glaze on so many recipes… the savory sweetness is perfect harmony. Brush each piece of crostini liberally with vinegar mixture., then spread softened Cambozola cheese onto each slice. Add sliced black fig, then brush with vinegar mixture. Add chopped fresh chives (I pick mine from our herb garden). Enjoy!

 

I’m always looking for a quick and easy appetizer. This particular crostini with the blend of flavors – love it! I hope you do as well.

Do you have any favorite crostini recipes? Please feel free to leave a comment and thanks for your visit!

{ 15 comments… read them below or add one }

Marie August 22, 2012 at 11:47 am

We love crostinis! Although, I’ve never had one with fig. This looks YUM!

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jani August 22, 2012 at 11:19 pm

Try it with the sliced fig, Marie. It’s so easy to make!

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carrian August 22, 2012 at 9:12 pm

I am such a sucker for crostini! It’s seriously one of the greatest food inventions. Inventions isn’t quite the right word… but you get what I mean. And hello, lovely photos lady!

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jani August 22, 2012 at 11:21 pm

Thanks Carrian! I think ‘invention” should be used for every fun foodie item! I totally get it! :

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Vanessa Barker August 23, 2012 at 1:28 pm

This looks so yummy! My husband would think I was crazy for making something like this, but would love me after eating it I’m sure!

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jani August 23, 2012 at 1:48 pm

Thanks for the comment, Vanessa. My hubs loved it!

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Gina August 23, 2012 at 4:27 pm

You had me at figs… and then cheese? Yummy!

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jani August 23, 2012 at 11:01 pm

You’re too cute, Gina! Thx for the comment!

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Summer August 25, 2012 at 6:56 am

This looks so yummy Jani – I don’t think I have ever had a fig – I know crazy right? This looks very delicious so I just may need to try it out.

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kelley {mountain mama cooks} August 29, 2012 at 10:11 pm

Amazing! I love the salty-sweet combo every time. These look amazing!!

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jani August 29, 2012 at 11:04 pm

Kelley, coming from you… such a compliment!

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Kristianna September 3, 2012 at 8:01 pm

I found this on Pinterest (I think??) and brought them to a Labor Day party today. They were gobbled down and the recipe was requested. Thank you for sharing!

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jani September 4, 2012 at 10:47 am

Kristianna, that is the best compliment! You probably did find it on Pinterest. Thanks so much for your visit and do come back!

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Jan May 31, 2013 at 4:29 pm

I’m thinking of serving this at my daughter’s wedding which is at 8PM. Can I prepare it the day before or is it best to not do that with crostini?

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jani May 31, 2013 at 7:32 pm

You could toast the crostini the night before, but I wouldn’t suggest adding the topping until the day of. If you had the figs sliced the night before and covered, you could just assemble them the day of. They really are easy to make. The main concern would be keeping the crostini (or toasted bread slices) crisp. Good luck with your daughter’s wedding. I’d love to hear how it went,

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