CROSTINI WITH PEAR AND FIG JAM
This small-batch pear and fig jam cooks up quickly and can be served immediately after cooling. Spread it on toasted baguette slices with a smear of port-spiked cream cheese.
Yield: Makes 35.
July 02, 2019
CROSTINI WITH PEAR AND FIG JAM
Ingredients
- 1 firm ripe pear, peeled, cored and chopped
- 3/4 cup diced dried Mission figs
- 1/2 cup port
- 1/4 cup water
- 2 tbsp chopped crystallized ginger
- 1 tbsp granulated sugar
- 1/2 tsp rosemary, crumbled
- 1/4 cup finely chopped walnuts
- 36 whole wheat baguette slices, 3/8 inch thick
- Extra-virgin olive oil*
- 6 oz (175 g) cream cheese, softened
- 1 tbsp port
- 1/4 tsp rosemary, crumbled
- Coarsely chopped walnuts*
Directions
- To prepare jam, combine pear, figs, 1/2 cup port, water, ginger, sugar and 1/2 tsp rosemary in a small saucepan. Bring to a boil over medium heat.
- Reduce heat and simmer, uncovered, stirring occasionally, until slightly thickened and pear is tender, about 25 - 30 minutes. Stir in finely chopped walnuts; cool.
- Place jam in a food processor; process until almost smooth. Jam may be prepared and refrigerated for up to 24 hours.
- Preheat oven to 375°F. Meanwhile, lightly brush one side of each baguette slice with oil. Place slices, oiled side up, in a single layer on a rimmed baking sheet.
- Bake for 7 - 10 minutes or just until lightly toasted. Cool baguette slices on racks.
- Combine cream cheese, 1 tbsp port and 1/4 tsp rosemary until blended.
- Spread cream cheese mixture evenly on oiled side of baguette slices. Spread about 1 tsp jam evenly on top of each slice. Sprinkle with coarsely chopped walnuts. Cover and refrigerate for up to 1 hour.
Nutritional analysis per crostini:
60 calories, 2.4 g fat, 1.3 g protein, 8.1 g carbohydrate, 0.8 g fibre, 55 mg sodium
*Ingredient not included in nutritional analysis.