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

1. 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.
2. Reduce heat and simmer, uncovered, stirring occasionally, until slightly thickened and pear is tender, about 25 - 30 minutes. Stir in finely chopped walnuts; cool.
3. Place jam in a food processor; process until almost smooth. Jam may be prepared and refrigerated for up to 24 hours.
4. 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.
5. Bake for 7 - 10 minutes or just until lightly toasted. Cool baguette slices on racks.
6. Combine cream cheese, 1 tbsp port and 1/4 tsp rosemary until blended.
7. 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.