bz.acetonemagazine.org
New recipes

Pancetta Crisps with Goat Cheese and Figs

Pancetta Crisps with Goat Cheese and Figs



We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.


Ingredients

  • 12 teaspoons soft fresh goat cheese
  • 6 fresh figs or 6 plump dried Mission figs, halved, or 12 small fresh persimmon wedges

Recipe Preparation

  • Preheat oven to 400°F. Place pancetta in single layer on large rimmed baking sheet. Bake until crisp, 12 to 15 minutes. Cool 15 minutes; transfer to platter. Top each slice with 1 arugula leaf, 1 teaspoon goat cheese, 1/4 teaspoon jam, and 1 fig half or persimmon wedge; sprinkle with thyme and freshly ground pepper.

Recipe by The Bon Appétit Test Kitchen,

Nutritional Content

One serving contains: Calories (kcal) 54.2 % Calories from Fat 52.8 Fat (G) 3.2 Saturated Fat (G) 1.2 Cholesterol (Mg) 7.9 Carbohydrates (G) 3.6 Dietary Fiber (G) 0.5 Total Sugars (G) 2.7 Net Carbs (G) 3.1 Protein (G) 3.0 Sodium (Mg) 155.5Reviews Section

15 Burgers to Drool Over For 4th Of July And Beyond

Starting your own business can feel isolating without a network of women to bounce off ideas, ask questions, and cheer you on along the way. Enter Selfmade, Brit + Co's 10-week highly-interactive virtual course that brings together top female entrepreneurs to teach you how to build a new business — from business plan to promotion — or grow your existing one.

The best part? Selfmade now provides one-on-one mentoring with successful entrepreneurs who've been where you are right now and who care about making a difference for women in business. They include business owners, founders, VCs, and subject-matter experts in industries such as finance, advertising, marketing, licensing, fashion, and media.

Our summer mentorship program will feature a host of new mentors we're excited to connect you with, including:

Linda Xu, Entrepreneur and E-Commerce Expert

Linda is the co-founder and chief growth officer at Cart.com, a Series-A e-commerce technology platform that partners with brands to help them grow. Linda served as head of growth at Sitari Ventures where she oversaw strategy and operations. She has acquired and advised tech and consumer companies as a private equity investor at global firms including The Riverside Company and Lazard. Additionally, Linda spent a brief stint on the team launching Uber Freight. She loves all things food and plants.

Stephanie Cartin, Social Media Expert + Entrepreneur

An entrepreneur at heart, Stephanie walked away from her corporate career in 2012 to follow her passion to launch Socialfly, a leading social-first digital and influencer marketing agency based in New York City. Socialfly has since blossomed to over 30 full-time employees and has been named to Inc. 5000's fastest growing private companies two years in a row. The agency has worked with over 200 well-known brands including Girl Scouts, WeTV, Conair, Nest Fragrances, 20th Century Fox and Univision. Stephanie is the co-host of the Entreprenista Podcast and co-author of Like, Love, Follow: The Entreprenista's Guide to Using Social Media To Grow Your Business. She is also a recent recipient of the SmartCEO Brava award, which recognizes the top female CEOs in New York and a Stevie Award for Women Run Workplace of the Year.

Kristina Ross, Content Creator + Social Media Whiz

Kristina Makes #Content is a social media ✨funtrepreneur✨, creative strategist, and public speaker for all things Internet related. Four years as a magazine editor and producer/copywriter in the world of advertising (Mercedes, Cancer Research, French Kiss Records), Kristina packed her bags and decided to go remote with social media as she saw a booming industry. Since then, she built @thefabstory from 10k to 1m followers in just 18 months and now specializes in creative strategies behind social media advertising and user acquisition. Her campaigns have levelled apps from the top 50 into #1 in their app store categories overnight. Kristina's work and experiences have been featured in Forbes, Thrive Global and has given several talks at Harvard Business School on the big bad world of #content.

A.V. Perkins, Selfmade Alum and Creator of AVdoeswhat

A.V. is a DIY expert and creator of Avdoeswhat.com. What began as a traditional Do-It-Yourself blog has grown into a lifestyle platform that includes crafts, upcycled furniture and pop culture. As a digital host for HGTV Handmade, along with appearances in Bustle, The Pioneer Woman, and BuzzFeed, A.V. is determined to help thrifty millennials realize "Life is better when you Do-It-Yourself!" A.V. is also the co-creator of University of Dope, an exciting thought-provoking card game that celebrates Hip Hop culture.The first of its kind.

David Mesfin, Creative Director + Brand Expert

David is a multi-disciplinary designer and creative director with award-winning integrated campaign background, including the Super Bowl, FIFA, NFL, and global launch campaign. He has created global partnerships to increase brand awareness through traditional, digital, social, and experimental marketing campaigns, collaborating with C-suite leaders from Genesis, Hyundai, Honda, Sony, Adidas, Oakley, Toyota, Neutrogena, Land more to communicate their company's vision through creative and marketing. He has earned awards from Cannes, One Show, Clio, Webby, EFFIE, Communication Arts, Google Creative Sandbox, OC and LA ADDY, DIGIDAY, TED | Ads Worth Spreading, American Advertising Federation, FWA, The A-List Hollywood Awards, IAB Mixx, and Graphis.

Jasmine Plouffe, Brand Strategist

Jasmin is a brand strategist/graphic designer who helps female entrepreneurs attract their dream customers by sharing their story and taking their branding and graphic design to a whole new level.

Plus, our Selfmade Alum will be there to guide you along the way! Go from feeling alone to feeling deeply connected to a community of like-minded women. Our professional business and career coaches will encourage you to take the next step toward your biz goals via weekly Accountability Pods. Students will have access to a wide community of like-minded entrepreneurs, including experts, founders, future business partners, freelancers, and more.

This summer, Selfmade coaches include Niki Shamdasani, co-founder and CEO of Sani, a South Asian-inspired fashion brand Emily Merrell, founder and chief networking officer of female-focused networking organization Six Degrees Society Dr. Annie Vovan, whose career spans the corporate world, non-profit space, and service-based and e-commerce businesses and Cachet Prescott, a business mindset coach and strategist.

Ready to take your business idea to the next level? Enroll in Selfmade Summer session today!


Grilled Fig Pizza With Balsamic Onions And Gorgonzola

Author: Feasting at Home

Ingredients:
1 red onion, very thinly sliced into rings
2 tablespoons olive oil
Pinch of salt
2 tablespoons balsamic vinegar
Pinch of pepper
1 teaspoon sugar or honey
16 ounces pizza dough, divided into two or four balls
1 garlic clove, smashed
1 cup grated mozzarella
1 cup crumbled Gorgonzola or Cambozola cheese
8 figs, quartered
Handful of arugula

Directions: Full recipe instructions can be found here.

Feasting At Home


15 No-Fuss Backyard BBQ Side Dish Recipes

Starting your own business can feel isolating without a network of women to bounce off ideas, ask questions, and cheer you on along the way. Enter Selfmade, Brit + Co's 10-week highly-interactive virtual course that brings together top female entrepreneurs to teach you how to build a new business — from business plan to promotion — or grow your existing one.

The best part? Selfmade now provides one-on-one mentoring with successful entrepreneurs who've been where you are right now and who care about making a difference for women in business. They include business owners, founders, VCs, and subject-matter experts in industries such as finance, advertising, marketing, licensing, fashion, and media.

Our summer mentorship program will feature a host of new mentors we're excited to connect you with, including:

Linda Xu, Entrepreneur and E-Commerce Expert

Linda is the co-founder and chief growth officer at Cart.com, a Series-A e-commerce technology platform that partners with brands to help them grow. Linda served as head of growth at Sitari Ventures where she oversaw strategy and operations. She has acquired and advised tech and consumer companies as a private equity investor at global firms including The Riverside Company and Lazard. Additionally, Linda spent a brief stint on the team launching Uber Freight. She loves all things food and plants.

Stephanie Cartin, Social Media Expert + Entrepreneur

An entrepreneur at heart, Stephanie walked away from her corporate career in 2012 to follow her passion to launch Socialfly, a leading social-first digital and influencer marketing agency based in New York City. Socialfly has since blossomed to over 30 full-time employees and has been named to Inc. 5000's fastest growing private companies two years in a row. The agency has worked with over 200 well-known brands including Girl Scouts, WeTV, Conair, Nest Fragrances, 20th Century Fox and Univision. Stephanie is the co-host of the Entreprenista Podcast and co-author of Like, Love, Follow: The Entreprenista's Guide to Using Social Media To Grow Your Business. She is also a recent recipient of the SmartCEO Brava award, which recognizes the top female CEOs in New York and a Stevie Award for Women Run Workplace of the Year.

Kristina Ross, Content Creator + Social Media Whiz

Kristina Makes #Content is a social media ✨funtrepreneur✨, creative strategist, and public speaker for all things Internet related. Four years as a magazine editor and producer/copywriter in the world of advertising (Mercedes, Cancer Research, French Kiss Records), Kristina packed her bags and decided to go remote with social media as she saw a booming industry. Since then, she built @thefabstory from 10k to 1m followers in just 18 months and now specializes in creative strategies behind social media advertising and user acquisition. Her campaigns have levelled apps from the top 50 into #1 in their app store categories overnight. Kristina's work and experiences have been featured in Forbes, Thrive Global and has given several talks at Harvard Business School on the big bad world of #content.

A.V. Perkins, Selfmade Alum and Creator of AVdoeswhat

A.V. is a DIY expert and creator of Avdoeswhat.com. What began as a traditional Do-It-Yourself blog has grown into a lifestyle platform that includes crafts, upcycled furniture and pop culture. As a digital host for HGTV Handmade, along with appearances in Bustle, The Pioneer Woman, and BuzzFeed, A.V. is determined to help thrifty millennials realize "Life is better when you Do-It-Yourself!" A.V. is also the co-creator of University of Dope, an exciting thought-provoking card game that celebrates Hip Hop culture.The first of its kind.

David Mesfin, Creative Director + Brand Expert

David is a multi-disciplinary designer and creative director with award-winning integrated campaign background, including the Super Bowl, FIFA, NFL, and global launch campaign. He has created global partnerships to increase brand awareness through traditional, digital, social, and experimental marketing campaigns, collaborating with C-suite leaders from Genesis, Hyundai, Honda, Sony, Adidas, Oakley, Toyota, Neutrogena, Land more to communicate their company's vision through creative and marketing. He has earned awards from Cannes, One Show, Clio, Webby, EFFIE, Communication Arts, Google Creative Sandbox, OC and LA ADDY, DIGIDAY, TED | Ads Worth Spreading, American Advertising Federation, FWA, The A-List Hollywood Awards, IAB Mixx, and Graphis.

Jasmine Plouffe, Brand Strategist

Jasmin is a brand strategist/graphic designer who helps female entrepreneurs attract their dream customers by sharing their story and taking their branding and graphic design to a whole new level.

Plus, our Selfmade Alum will be there to guide you along the way! Go from feeling alone to feeling deeply connected to a community of like-minded women. Our professional business and career coaches will encourage you to take the next step toward your biz goals via weekly Accountability Pods. Students will have access to a wide community of like-minded entrepreneurs, including experts, founders, future business partners, freelancers, and more.

This summer, Selfmade coaches include Niki Shamdasani, co-founder and CEO of Sani, a South Asian-inspired fashion brand Emily Merrell, founder and chief networking officer of female-focused networking organization Six Degrees Society Dr. Annie Vovan, whose career spans the corporate world, non-profit space, and service-based and e-commerce businesses and Cachet Prescott, a business mindset coach and strategist.

Ready to take your business idea to the next level? Enroll in Selfmade Summer session today!


Walter's Salt + Pepper Steak

I am not sure why, but a thick, juicy côte de boeuf calls for a party: a simple but festive meal enjoyed with friends around the table, a sturdy red wine, and a simple green salad. This recipe demands no more gadgetry than a well-seasoned skillet. Walter remembers watching his father cook steaks, and he always heated coarse sea salt and waited until it “danced” before cooking the meat. It’s an uncomplicated but sure-fire way to ensure a thick, flavorful crust on one of our favorite cuts of meat.

EQUIPMENT

A griddle, seasoned cast iron skillet, or heavy-duty skillet.

INGREDIENTS

1 bone-in beef rib-eye steak, about 2 pounds (1 kg), about 1-inch (2.5 cm) thick
2 tablespoons coarse sea salt
Coarse, freshly ground black pepper
Fleur de sel
Lemon wedges, for serving

METHOD

1. Remove the meat from the refrigerator at least 4 hours before cooking.

2. When you are ready to cook the beef, preheat the griddle or skillet over high heat for 2 minutes. Scatter the coarse sea salt on the griddle and heat until the salt “dances,” or begins to pop, about 3 minutes. Then add the meat, unseasoned, and cook for 4 minutes on one side. Turn the meat, season the seared side with pepper and cook for 4 minutes more for rare meat, or cook to desired doneness.

3. Transfer the meat to a cutting board. Season the second side with pepper and season both sides with fleur de sel. Tent the meat loosely with foil to prevent the surface from cooling off too quickly. Let it rest for 5 to 10 minutes.

4. To serve, carve into thick slices. Serve with lemon.

THE SECRET

Three rules here: sear, season, rest. Searing caramelizes the sugar and browns the proteins on the surface of the meat, resulting in more intense flavors and an attractive crust. The salt does help begin to season the meat, but because the pan is extremely hot, the meat begins to sear immediately, forming a crust that prevents the salt from drawing moisture from the steak. The final seasoning makes for meat that tastes seasoned not salted. Resting allows the juices to retreat back into the meat, resulting in beef that is moist and tender, not dry.

Wine Suggestion

Bring out a sturdy red that will stand up to the forward flavors of well-cooked beef. With this meat I like to uncork our winemaker Yves Gras’s stellar cuveé, Gigondas Prestige des Hautes Garrigues. The wine is a blend of 80 percent old-vine Grenache, 15 percent Mourvedre, 3 percent Syrah, and 1 percent Cinsaut. It’s aged for 2 years in oak barrels and oak tanks, and bottled without filtration. A perfect match for a perfectly cooked steak.

This recipe was first published in The French Kitchen Cookbook. All rights reserved. Please do not reproduce without permission.


Fresh Figs And Goat Cheese Appetizer

Posted: (4 days ago) Nov 10, 2010 · The juicy sweetness of the honey-drizzled figs is the perfect contrast to the creamy tartness of the goat cheese, and the pistachio adds a bit of crunch. So easy and delicious!

Elegant Fig Appetizers with Goat Cheese and Almonds Recipe .

Posted: (5 days ago) Jun 04, 2016 · The flavors of fresh figs, tangy goat cheese, salty almonds, sweet honey, and balsamic vinegar contrast to make these a delicious and very pretty appetizer. Arrange figs in a circle, tops …

Warm Figs with Goat Cheese Recipe - Grace Parisi | Food & Wine

Posted: (5 days ago) Dec 07, 2013 · Spoon a little goat cheese on each fig half and lightly brush the figs with the vinegar. Bake for about 8 minutes, or until the figs are warmed through. Transfer the figs to a platter and serve.

Ina Garten's 10-Minute Fig and Goat Cheese Toast Is the .

Posted: (5 days ago) Jul 28, 2020 · Sneak peek from my new book Modern Comfort Food (available Oct 6th) - easiest appetizer ever! Fig & Cheese Toasts. Fig jam, goat cheese, a slice of fresh fig on toast and a drizzle of balsamic vinegar.

Roasted Figs with Honey, Goat Cheese & Pistachios

Posted: (7 days ago) May 15, 2020 · This fig and goat cheese appetizer starts with fresh fig fruit. You’ll find them fresh at the market from about June to September. If you’re growing a fig tree of your own, you might see your …

10 Best Goat Cheese and Fig Jam Appetizer Recipes | Yummly

Posted: (8 days ago) May 26, 2021 · Carolina Dreamin' Appetizer Turkey Meatballs Go Dairy Free fresh parsley, peanut butter, ground turkey, fig preserves, fresh lemon juice and 8 more Goat Cheese Tart Domestic Batch red onion, goat cheese, fig preserves, balsamic vinegar, pepper and 6 more

10 Best Fig Goat Cheese Appetizer Recipes | Yummly

Posted: (4 days ago) pecan, fresh thyme leaves, cream cheese, soft goat cheese, figs and 5 more.figs, ham, goat cheese.dried cranberries, goat cheese, ground black pepper, figs, butter and 6 more.bread slices, goat cheese, figs, bacon crumbles, sea salt, honey and 10 more.sea salt, milk, sea salt, fresh thyme, egg, balsamic vinegar and 12 more.goat cheese, figs, honey, avocado.unsalted butter, cream cheese, sea salt, honey, goat cheese, all purpose flour and … tortillas, prosciutto, green onions, garlic, arugula, goat cheese and 1 more.figs, sirloin steak, panko breadcrumbs, egg, goat cheese.neutral cooking oil, orange, pepper, goat cheese, Dijon mustard and 6 more.See full list on yummly.com

Figs Stuffed With Goat Cheese Recipe - NYT Cooking

Posted: (6 days ago) Use your fingers to roll the goat cheese into 24 1/2 teaspoon-sized balls. Cut figs in half. Press a cheese ball into the center of each fig. Plate them and drizzle with vinegar. …

Fig and Goat Cheese Bites Recipe | MyGourmetConnection

Posted: (7 days ago) Jun 10, 2019 · Fresh figs and goat cheese are one of those perfect flavor combinations that just about everyone enjoys. To make this easy, no-cook appetizer, simply halve the figs and top them with a drizzle of honey and pinch of sea salt. They make a great stand-alone appetizer or a nice addition to a cheese …

Fresh Figs with Spiced Honey and Goat Cheese | McCormick .

Posted: (8 days ago) Quarter each fig, cutting just halfway down the fig. Press a small chunk of cheese into center of each fig. Place on small foil-lined baking pan Bake 10 minutes or until cheese is melted. Place a fig …

Easy, Tasty Goat Cheese-Stuffed Dried Fig Appetizer .

Posted: (5 days ago) Oct 10, 2016 · Fill the fig with about half a teaspoon of goat cheese, then press a zesty almond on top. ♦ Place the figs slit side up on an oven safe baking dish and broil for 5 minutes until the cheese begins to melt and the almond browns. ♦ Arrange on serving …

Ina Garten’s 10-Minute Fig and Goat Cheese Toast Is the .

Posted: (2 days ago) Jul 27, 2020 · The beginner-friendly appetizer takes about 10 minutes tops, and features just a few high-quality ingredients, including creamy cheese, fresh figs and "good fig spread" (like Garten's pick .

Easy Fig Appetizer with Goat Cheese and Honey - Mia's Cucina

Posted: (8 days ago) Sep 05, 2018 · Sweet fig halves topped with crumbled bits of goat cheese and drizzled with honey make for a quick and easy appetizer. And this delicious treat only takes a few minutes to prepare. Follow …

Fresh Figs with Goat Cheese and Honey - Flavour and Savour

Posted: (6 days ago) Sep 17, 2018 · Stuff fresh figs with soft goat cheese and drizzle with honey for an amazing appetizer or dessert. Or stuff with blue cheese, add hazelnuts and a drizzle of balsamic reduction! This post includes three ways to serve fresh figs as an appetizer …

Warm Figs with Goat Cheese and Balsamic Glaze - 80 Twenty .

Posted: (4 days ago) Oct 28, 2016 · Preheat your oven to 350 degrees F. Line a baking sheet with parchment paper. Spread out the sliced figs on the parchment. Top with a 1/2 tsp dollop of goat cheese, 1/8 tsp dollop of honey (if using) and drizzle with balsamic vinegar. Bake for about 4 …

Barefoot Contessa | Fig & Goat Cheese Toasts | Recipes

Posted: (7 days ago) 1 (8.5-ounce) jar good fig spread, such as Dalmatia (see note) 8 ounces plain creamy cheese, such as goat cheese or cream cheese Kosher salt and freshly ground black pepper 2 ripe fresh figs, halved …

Stuffed Figs with Goat Cheese - Appetizer Recipe

Posted: (4 days ago) Oct 07, 2014 · Broil the figs for about 4 minutes or until you can see little brown bits on the goat cheese. Date honey or regular honey should be gently warmed in a small saucepan at this point, it should be …

Fig and Goat Cheese Crostini with Honey

Posted: (4 days ago) Feb 20, 2020 · Fig and Goat Cheese Crostini with Honey are an easy and elegant appetizer featuring fresh figs! Now please excuse me, I will be eating these Fig and Goat Cheese Crostini with Honey and …

Goat Cheese Figs Wrapped in Prosciutto - A Cedar Spoon

Posted: (4 days ago) Sep 18, 2020 · Goat Cheese Figs Wrapped in Prosciutto create a savory bite-sized appetizer that is perfect for a get together or the holidays. Figs are stuffed with goat cheese and wrapped with …

Warm Figs with Goat Cheese, Pistachios and Balsamic Glaze

Posted: (4 days ago) Nov 30, 2018 · Warm Figs with Goat Cheese, Pistachios and Balsamic Glaze. A simple, but elegant appetizer of fresh figs that are cut open and filled with goat cheese and pistachios. They are baked …

Easy Fig Crostini Appetizer Recipe

Posted: (6 days ago) If using goat cheese, spread about 1 tablespoon on each baguette slice and top each with an even amount of the fig mixture. If using blue cheese, place the fig mixture on the …

Fresh Figs with Goat Cheese and Peppered Honey recipe .

Posted: (4 days ago) Aug 01, 2006 · Combine honey and pepper in small pitcher stir to blend. Starting at stem end, cut each fig into quarters, stopping 1/2 inch from bottom to leave base intact. Gently press figs open. Spoon 1.

Fig and Prosciutto Appetizer Bites Recipe | Allrecipes

Posted: (3 days ago) Oct 17, 2018 · A simple to make yet impressive appetizer that is sure to make your guests swoon! Prosciutto, honeyed goat cheese, and fresh figs come together in each fabulous bite. When ready to …

Bacon Wrapped Figs with Herb Goat Cheese | Easy Appetizer Idea

Posted: (4 days ago) Dec 03, 2018 · In a small bowl, add goat cheese, rosemary, thyme, sage and garlic powder. Using a fork mix everything together. Snip the stems of the figs and cut a slit in the figs (enough to stuff it with cheese) about a 1/2″. Stuff each fig with the goat cheese …

Fresh Figs with Goat Cheese and Toasted Hazelnuts .

Posted: (2 days ago) Aug 06, 2014 · Fresh Figs with Goat Cheese and Toasted Hazelnuts Posted on August 6, 2014 by Flavour and Savour The figs on my new fig tree are ripening so I celebrated by making this quick and easy fresh fig appetizer with goat cheese and nuts as a mid-afternoon snack.

Fig & Cheese Appetizer - Cheese, Warm Fig Sauce and Nuts

Posted: (3 days ago) Aug 28, 2012 · Earlier that week, I had scheduled a tour with Cowgirl Creamery, a small organic cheese producer affiliated with Straus Organic Creamery.Straus was the first 100% organic-certified dairy in the United States. Their cheeses are available occasionally in our local Whole Foods, and at some small artisan cheese …

Goat Cheese Crostini with Cacao Nibs and Fresh Figs Recipe .

Posted: (7 days ago) Feb 04, 2019 · Put the cream cheese, goat cheese, heavy cream, 2 tablespoons olive oil and 1/2 teaspoon salt in a food processor. Blend until smooth. Add the coarsely …

Fig and Goat Cheese Spread - Honeypie's Recipes

Posted: (3 days ago) Jul 01, 2016 · This quick and easy Fig and Goat Cheese Spread fits the bill for laid-back outdoor living. The sweetness of the figs is a great foil for the tart goat cheese. Use a fork to mix the fig jam into room temperature goat cheese, but don’t combine thoroughly, leave streaks throughout. Include the spread on a cheese …

Fig & Goat Cheese Crostini | The Oven Light

Posted: (3 days ago) May 25, 2018 · Our first appetizer was a goat cheese stuffed fig wrapped with prosciutto (delicious, by the way). The bride mentioned that they have a fig tree and so they’ll provide the figs. Great! Little did we know, when we showed up to cater, they pointed us toward the tree and said the figs …

320 Fig Appetizer Recipes ideas in 2021 | appetizer .

Posted: (2 days ago) Fig Jam and Goat Cheese Crostini are an easy, elegant hors d’oeuvre topped with crispy fried sage leaves. Baked Brie Puff Pastry Puff Pastry Appetizers Puff Pastry Dough Puff Pastry Recipes Puff Pastries Puff Recipe Easy Appetizer Recipes Yummy Appetizers Dessert Recipes 3 Ingredient Baked Brie Puff Pastry Bites

Easy Appetizer: Stuffed Figs with Honey-Balsamic Syrup .

Posted: (2 days ago) Oct 14, 2009 · I can’t take credit for this one. My dad made these figs. But I will certainly make them soon, because they were so delicious and so easy. And in case you’re thinking, “Ah, figs, cheese, nuts… been there, done that,” let me tell you, the syrup makes all the difference.There’s really not much to this dish. Mix some goat cheese with toasted, chopped walnuts and stuff the mixture into .

Goat Cheese, Caramelized Onion & Fig Bruschetta

Posted: (3 days ago) Dec 11, 2020 · Keywords: Goat cheese and fig appetizer, Crostini with goat cheese and figs Originally published November 10, 2012. Updated December 11, 2020 with a few new photos, clarifying details in the written post, a link to the oven-to-table baking dish, additional serving suggestions, and a tip for making fig and goat cheese …

Figs with Goat Cheese and Spanish Jamon - Happy Foods Tube

Posted: (4 days ago) Nov 13, 2018 · Then cut the goat cheese into thin slices. I used President goat cheese. Tear the Spanish jamon into smaller pieces. Now take the fig and stuff it with a slice of cheese and jamon. For easier assembling, you can cut the cheese in half. Then top with fresh …

Fig bruschetta | From the Grapevine

Posted: (4 days ago) A sliced, fresh baguette is best for this recipe. (Photo: Jerry James Stone) Spread some of the goat cheese on each crostini piece. Using a spoon, scoop some of the cut up figs on to each piece. Take some fresh basil leaves and slice them. The best way is to roll the leaf up and then slice it into thin strips. Now top the crostini with fresh …

Planked Figs with Pancetta and Goat Cheese recipe .

Posted: (3 days ago) Jun 01, 2010 · Naturally sweet, fresh figs get an all-over taste treatment with tangy goat cheese, smoky pancetta, slightly bitter fruit liqueur, and heat from black pepper. Serve these figs as finger-food.

Ina Garten's Fig and Goat Cheese Bruschetta recipe

Posted: (3 days ago) Dec 15, 2016 · Before serving, toast or grill the bread and spread with goat cheese. Spoon the fig preserves on top and serve. Make Ahead: The fig preserves can be prepared up to 2 …

Baked goat cheese log with figs and prosciutto • Electric .

Posted: (5 days ago) Oct 14, 2020 · Another goat cheese appetizer: garlicky mushroom crostini! The ingredients. To make these baked chevre bits you will need the following ingredients: 1 ripened goat cheese log (about 200 g) 4 prosciutto slices 1 fresh fig…

Roasted Figs with Goat Cheese, Honey and Pepper Recipe .

Posted: (5 days ago) Sep 04, 2015 · Preheat oven to 425°F. Trim stems from figs and slice in half lengthwise. Sandwich fig halves with cheese arrange figs standing up in a 6-inch heavy-bottom skillet (preferably cast-iron). Drizzle with honey and oil sprinkle with 1/8 tsp. each salt and pepper. Roast until warm and bubbly, 15 to 20 minutes. Serve with baguette slices, if desired.

Prosciutto Roasted Figs with Goat Cheese - So Happy You .

Posted: (5 days ago) Oct 08, 2020 · These Prosciutto Figs with Goat Cheese couldn’t be easier to prepare. They require just three obvious ingredients: figs, prosciutto, and goat cheese! I used crumbled goat cheese in these, but a goat cheese log would work nicely as well. If that’s the route you take, simply scoop a dollop of the goat cheese on top of the halved fig.

Fig and Goat Cheese Crostini - Flavour and Savour

Posted: (7 days ago) Apr 03, 2015 · Fig and goat cheese crostini: my "go-to" appetizer! This goat cheese crostini with fig compote is made with sweet dried figs with a hint of orange, thinly spread over a warm toasted baguette, topped with fresh goat cheese …

Pancetta Crisps with Goat Cheese and Figs Recipe | Bon Appétit

Posted: (2 days ago) Aug 23, 2010 · Preheat oven to 400°F. Place pancetta in single layer on large rimmed baking sheet. Bake until crisp, 12 to 15 minutes. Cool 15 minutes transfer to platter.

Sautéed Fig and Goat Cheese Appetizers - Delicious Living

Posted: (2 days ago) Nov 26, 2014 · 6 organic dried Black Mission figs or Calimyrna figs, stemmed, sliced into 1/4-inch slices about 4-5 slices per fig 2 tablespoons balsamic vinegar 4 ounces goat cheese or soft brie 16 crackers or crostini 16 pieces fresh …

Pancetta Crisps with Goat Cheese and Figs - Taming of the .

Posted: (6 days ago) Sep 23, 2016 · Goat cheese and figs are already a great combination but the crispy pancetta adds another dimension. The saltiness of the pancetta gets balanced with the creaminess of the goat cheese and the sweetness of the fig jam and fresh figs. The arugula adds a little sharpness. They all make for one delicious and beautiful appetizer …

Fig Compote and Goat Cheese Crostini - Blues Best Life

Posted: (3 days ago) Nov 09, 2020 · Homemade Fig Compote and Goat Cheese Crostini is a wonderful appetizer to accompany a wine party or holiday get-together. This easy fig compote recipe can be made ahead and even frozen. Your guests will love the delicious flavor of figs with goat cheese.

Stuffed Figs with Goat Cheese and Pecans Appetizer - Only .

Posted: (7 days ago) Jul 02, 2017 · Fresh figs make a delectable healthy appetizer. This gluten free recipe couldn’t be simpler or quicker to prepare, yet is deceptively impressive as far as flavour and appearance. The sweet figs are oozing with deliciously flavoured goat cheese …

Easy Fig Pastry Recipe | The Mediterranean Dish

Posted: (8 days ago) Sep 30, 2014 · Figs definitely have a soft spot in my heart. But, they also make a great quick dessert. The honeyed flesh of figs, textured with little seeds, makes the perfect nest for a little ricotta cheese garnished with nuts. An awesome quick bite, if you want to try it sometime. But today, I decided to go for fig pastries with goat cheese …


Pancetta Crisps with Goat Cheese and Figs - Recipes

This may well be our favorite appetizer. I think a close second are these parmesan crisps, but these crostini are just amazing. The combination of the prosciutto with the luscious fig jam is so good and then the creamy goat cheese - well, you just have to make these. And (shhhh. ) they are so easy!

All you need for these little wonders are a good fresh baguette, a jar of fig jam, some salty prosciutto, plain goat cheese and some fresh basil. The fig jam is an item which is now found in any grocery store. You just have to know where to look for it. Some stores carry it with the jams and some carry it with the international foods. I know Whole Foods has this brand of jam and they always have some tucked in with all the cheeses. This stuff is incredible - if you've never had it, you'll want to eat it with a spoon. Or put it on toast. Or make a sandwich with it. Or put it on scrambled eggs. Okay, you get it. For the prosciutto, make sure you buy a good quality prosciutto - because there are so few ingredients, this appetizer is only good as the quality of your ingredients.

For my baguette, I actually made my own using this method. I'm so lucky. It's a snap to bake up your own in under an hour and I didn't have to run to the bakery to get a fresh one. I used a baguette mold, which helps the bread retain its shape and not spread out too much. If you try this, just line it with a folded over clean towel and flour it generously. When the bread is done resting for about 30 minutes, just roll it off the towel and back onto the baguette mold and bake.

Crostini with Prosciutto, Goat Cheese and Fig Jam

Ingredients:

  • 1 fresh baguette
  • 1/8 cup olive oil
  • sea salt or kosher salt
  • 4 ounces goat cheese, plain, at room temperature
  • 6 tablespoons fig jam
  • 3 slices prosciutto, each cut in half
  • 6 fresh basil leaves

Instructions:

Preheat oven to 375 F degrees.

Slice six 1/2-inch slices of bread from the baguette. I slice mine slightly on the diagonal. Place on a baking sheet and brush generously with the olive oil. Sprinkle a little salt on each slice. Bake for about 10 minutes, or until crisp and slightly golden. Watch that they do not burn. Remove from oven and cool slightly.

Spread some goat cheese on each crostini. Spread about a tablespoon of fig jam on top of the goat cheese. Fold the half slices of prosciutto and place on top of each crostini. Lay a fresh basil leaf on each and serve.

This recipe also would be great with fresh figs, but we can't get decent fresh figs where we live. It's always a disappointment. So this year, I'm actually going to try to grown my own (yes, in Michigan!) figs. I was inspired by this article by William Grimes. If he could grow such a productive fig tree in New York, maybe I could eek out a few figs here. Who knows? I've got three Chicago Hardy figs which I will plant soon. I'll keep you posted!


Say Cheese: Chevre Challenge, Part I


Marinated goat cheese medallions make for an easy appetizer. (Domenica Marchetti)

The results of my chevre challenge are in, and they are delicious.

A few weeks ago, having written about the delights of fresh goat cheese and the many ways to use it in summer, I decided to bring some friends into the mix. I gave an 8-ounce log of chevre (fresh, unripened goat cheese) to each of four friends and asked them to come up with a recipe featuring the cheese as the star ingredient. They did not disappoint. I even got a bonus recipe out of the deal when a friend of a friend contributed one, too.

You'll have to wait until next week for two of the recipes (ain't anticipation grand?), but I’m sharing three of them here. Any would make a great late-summer appetizer: a leek and goat cheese tart, submitted by my friend Carolyn prosciutto-wrapped goat cheese-stuffed fig purses, submitted by Carolyn’s friend Erika and marinated goat cheese medallions, submitted by my friend Anne.

Carolyn happened to be organizing a goat cheese and wine tasting party when I approached her with my chevre challenge. She ended up with so many contenders (among them goat cheese croquettes and chocolate-goat cheese truffles) that it took a while for her to decide which recipe to submit. She settled on the tart (her recipe) and the stuffed figs (Erika's). I’ve tried them, and both are terrific: easy to execute but rich and delicious, making them perfect party fare.

My friend and next-door-neighbor Anne came through with her tried-and-true appetizer of marinated goat cheese medallions garnished with fresh herbs, thinly sliced garlic and lots of freshly ground black pepper, a recipe beautiful in its simplicity and in its presentation. Anne, a film buff, noted the importance of slicing the garlic paper-thin. She mentioned a memorable scene from the movie "Goodfellas," in which Paul Sorvino’s character, Paul Cicero, clad in his bathrobe and cooking in his jail cell, uses a razor blade to slice a clove of garlic into transparent slivers. A sharp paring knife will do just as well, Anne says the bathrobe is optional.

1 8-ounce log fresh goat cheese, chilled for easy slicing
1 large clove garlic, sliced paper-thin
3 tablespoons chopped fresh basil (may substitute another herb, such as rosemary or oregano
1/4 cup extra-virgin olive oil
Freshly ground black pepper

Slice the goat cheese crosswise into 9 medallions and arrange them on a serving plate. Place 1 slice of garlic atop each medallion scatter the remaining garlic on the plate. Drizzle the olive oil over the goat cheese and on the plate. Grind a generous quantity of pepper over the cheese. Sprinkle chopped basil over everything.

Allow the goat cheese to sit out at room temperature for about 30 minutes before serving. Serve with crackers and thin slices of baguette.

Per serving: 146 calories, 5g protein, 1 g carbohydrates, 14 g fat, 6 g saturated fat, 20 mg cholesterol, 130 mg sodium, 0 g dietary fiber, 1 g sugar

MAKE AHEAD: The crust and the filling can be made in advance and stored separately in the refrigerator when assembling the tart with chilled ingredients, add 10 to 15 minutes to the cooking time.

For the crust
1 1/4 cups flour
1 tablespoon sugar
1/4 teaspoon salt
1/2 cup unsalted butter
2 tablespoons cold water, or more if needed
1 large egg, lightly beaten

For the filling
5 medium leeks, thoroughly washed and sliced into 1/4-inch-thick rounds
2 tablespoons unsalted butter
1/2 cup heavy cream
2 tablespoons balsamic vinegar
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
5 ounces pancetta, cut into small dice
8 ounces goat cheese, crumbled, plus 2 ounces for garnish (optional)

For the crust: Place the flour, sugar and salt in the bowl of a food processor. Add the butter and pulse until the mixture resembles flakes of oatmeal. Add 1 tablespoon of water at a time and pulse until the dough forms a mass. Wrap in plastic wrap and refrigerate for at least 30 minutes.

When ready to bake, preheat the oven to 425 degrees.

Roll out the dough and place it in a tart pan. Bake for 8 minutes. Brush lightly with the beaten egg. Bake for 8 minutes or until lightly browned. Let cool.

For the filling: Cook the leeks and butter in a large skillet over medium heat until the leeks are wilted, about 8 minutes. Add the balsamic vinegar, salt, pepper and pancetta reduce the heat to low, cover and cook for 30 minutes or until the leeks are tender. Remove the lid and increase the heat to medium-high. Add the cream and cook, stirring, until the cream is absorbed, about 1 minute. Remove the pan from the heat and cool slightly.

Reduce the oven temperature to 350 degrees.

Spread 8 ounces of goat cheese evenly over the bottom of the pre-baked tart shell. Spoon the leek mixture over the cheese. Bake until the tart is heated through and browned, about 10 minutes. Crumble the remaining 2 ounces of goat cheese onto the tart, if using, and bake for 3 minutes.

Per serving (based on 8): 491 calories, 15 g protein, 26 g carbohydrates, 36 g fat, 23 saturated fat, 128 mg cholesterol, 751 mg sodium, 2 g dietary fiber, 5 g sugar

Makes 12 appetizer servings

12 fresh, ripe black mission figs
4 ounces fresh goat cheese
12 thin slices prosciutto di Parma
3 tablespoons honey

Preheat the oven to 350 degrees.
Slice each fig in half. Use your thumb to slightly depress the center of each half, creating a small indentation. With a small scoop or spoon, place a nugget of goat cheese in the indentation.
Cut each slice of prosciutto in half crosswise. Place a fig half in the center of one of the halved slices and wrap the prosciutto around the fig, gathering it at the top to create a “purse.” Continue to wrap all of the figs in the same way.
Arrange the figs on a baking sheet. Bake for 5 minutes or just until the prosciutto crisps up. Remove from the oven, let the figs cool slightly and drizzle them with honey. Transfer to a decorative serving platter and serve warm.

Per serving: 101 calories, 4 g protein, 14 g carbohydrates, 4 g fat, 2 g saturated fat, 11 mg cholesterol, 242 mg sodium, 1 g dietary fiber, 12 g sugar

By The Food Section | August 25, 2009 7:00 AM ET
Categories: Recipes , Say Cheese | Tags: Domenica Marchetti, cheese
Save & Share: --> Previous: Bumper Crop: Zucchini
Next: Seed Planted for a White House Farmers Market?

These look great! I'm especially attracted to the goat cheese-fig-prosciutto combination. When is fig season and where can I find them? I've been looking all summer!

Posted by: mg2157 | August 25, 2009 10:26 AM | Report abuse

Risotto with fresh spinach or basil & parsley. Use about half that log for the final addition of cheese instead of parmesan.

Posted by: FairlingtonBlade | August 25, 2009 11:04 AM | Report abuse

@mg2157 - I saw fresh figs at a Magruder's in Alexandria, VA the other day, so they're coming in.

Posted by: FairlingtonBlade | August 25, 2009 11:08 AM | Report abuse

Yes, fig season is here--late August and September. Enjoy!

FairlingtonBlade, the risotto recipe sounds great. Thanks for suggesting it.


Cut each pancetta slice in half. Wrap each half around a bite-size chunk of vegetable, fruit or seafood such as asparagus, fig, pear, peach, pineapple, cauliflower, shrimp or scallops. Secure the pancetta to the stuffing by placing a toothpick through the area where the two pancetta ends overlap.

Place the pancetta-wrapped items in a single layer on a baking sheet. Place them 3 to 4 inches beneath the broiler's heating element and cook for 2 to 3 minutes per side, or until the pancetta is golden brown.