Fig & Blue Cheese Crostini with Balsamic-Honey Drizzle
2
Points®
Total time: 30 min • Prep: 15 min • Cook: 15 min • Serves: 16 • Difficulty: Easy
Milk and honey goes all grown up in this Italian-inspired appetizer that is every bit as comforting as the childhood favorite. In a quick half hour you can prepare a cheese platter fit for the gods, with assertive blue cheese and deeply sweet figs made more luxurious with the addition of a rich balsamic syrup drizzle amped up by a touch of honey. If blue cheese isn't your thing, substitute a fresh goat cheese and sprinkle it, or the heated sweet balsamic-honey syrup, with some fresh thyme. Either way, you have a delicious cocktail party bite that screams luxury. Toasting the walnuts is key here for a mellow nutty topping, as raw walnuts can have a harsher bite. As a time saver, toast the crostini a day or 2 ahead of time and store in an air-tight container until ready to use.
Ingredients
Cooking spray
3 spray(s)
French bread
4 oz
Balsamic vinegar
6 Tbsp
Honey
1.5 Tbsp
Blue cheese
16 tsp
Arugula
1 cup(s)
Fresh figs
4 medium
Chopped walnuts
2 Tbsp
Instructions
1
Preheat oven to 325°F. Coat a cookie sheet with cooking spray.
2
Place bread on prepared cookie sheet and lightly coat with cooking spray; bake until lightly browned and crisp, about 10 to 13 minutes.
3
Meanwhile, put vinegar in a large nonstick skillet; bring to a boil over medium-high heat. Reduce heat to low; simmer, stirring occasionally, until mixture thickens slightly and reduces to about 2 1/4 Tbsp, about 2 minutes. Remove from heat; stir in honey.
4
To assemble crostini, spread each piece toast with 1 tsp blue cheese; top with 2 arugula leaves and a fig quarter. Drizzle with balsamic-honey mixture; sprinkle each with 1/2 tsp walnuts.
5
Serving size: 1 crostini per serving.
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