Friday, May 11, 2012

Fig Preserves and Parmesan Crostini

I can hardly call this a recipe because it's quite possibly one of the easiest appetizers I ever put together.  And definitely one of the tastiest!  And I used the word crostini, although I didn't toast these (crostini is Italian for "little toasts").  That is a whole other variation that you can do with these - lightly brush each slice of your baguette with olive oil (about a tablespoon total) and sprinkle with salt.  Toast in your oven for about 8 minutes at 400 degrees and let cool.  One other thing - add one more layer of flavor by rubbing your toast with a garlic clove when they come out of the oven...I could go on and on...but for now, here's what I did!  

Serves 8-10

1 baguette, cut into 1/2 slices (about 20 pieces)
1/4-1/3 cup fig preserves
Parmesan cheese shards, cut from a block of cheese

Lay the slices of baquette on a serving plate and top each with about 1/2 teaspoon of fig preserves.  Using the tip of your knife, gently break off pieces of the Parmesan cheese block until you have about 20 shards (enough to top all of your bread slices - although you'll probably need more if you're family is like mine and keeps stealing bits of cheese!).  

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