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!
- 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!