A couple of years back, my colleague Ravi gave me a bag of figs from his backyard. That was my introduction to fig. This is an unusual fruit (actually, it is an inverted flower) with a unique taste and texture. I fell in love with figs until one day, I came across this article  that describes how fig is pollinated. It kind of turned me off for a while until I started seeing them in the store again this summer.
On further research, I understand that most Californian figs are self pollinating, and they are supposedly very nutritious . I decided that it is ok to eat figs again, so here is my first attempt at a Peach and Fig Crostini. We prepared this for our Labor Day BBQ get-together. Ashley was home for the weekend and she helped in most of the preparation. She claimed to have eaten 10 pieces that day, and it is her favorite dish from the event 😮! There is no doubt that this recipe has to go on the record.
Note: For best results, warm the fig spread if you prepare them in advance and toast the baguette slices just before serving.
- 1/2 cup balsamic vinegar
- 3 Tbsp maple syrup
Savory Fig Spread
- 1 1/2 lb figs, chopped into bite size pieces
- 1 large shallot, thinly sliced
- 1 Tbsp minced garlic
- pinch of salt
- 2 Tbsp unsalted butter
- 1 – 2 Tbsp maple syrup
- 2 Tbsp balsamic vinegar
- 1 loaf of french baguette, cut into 1/2 ” slices
- 1 large ripe peach, peeled and seed removed, cut into slices
- A bunch of basil leaves, thinly sliced
- Boursin, or whipped cream cheese
- Mix balsamic vinegar and maple syrup in a small saucepan and bring to a boil over medium high heat.
- Reduce the heat to medium-low and simmer until the liquid thicken. About 20 minutes.
- Turn off heat and cool completely. Store in a glass container until ready to use.
Savory Fig Spread
- Melt butter in a small dutch oven over medium high heat.
- Sauté the shallots until soft and translucent, about 3-4 minutes.
- Add the garlic and continue to cook for another minute.
- Add the fig, salt, maple syrup, and balsamic vinegar. Increase heat and bring mixture to a boil.
- Reduce heat and simmer until mixture thickens. About 10 minutes.
- Remove from heat and cool.
- Preheat oven to 350 degrees F.
- Spread butter on each baguette slices and arrange on a baking sheet.
- Bake for 7-10 minutes until top is lightly toasted. Remove from oven.
- Spread each slice with Boursin/whipped cream cheese.
- Top with a slice of yellow peach and a teaspoon of the savory fig spread.
- Garnish with sliced basil leave.
- Drizzle balsamic glaze over the peach and fig spread.
- Serve warm. This appetizer tastes best when warm.