Supplies
Rosemary Fig Jam
- 12 dried figs
- 1 sprig of rosemary
- 1/2 cup water
- 1/2 cup honey
- 1 lemon, juiced
- *Yields 3/4 cup
Blue Cheese Crostini
- 1/2 baguette
- 2 tablespoons olive oil
- Salt and pepper
- 1/2 cup fig jam
- 1/2 cup blue cheese crumbles
- 1/2 cup chopped walnuts
Passo a passo
Rosemary Fig Jam
- Add all of the ingredients to a small saucepan.
- Bring to a boil over medium to high heat and then turn down to simmer for 12 to 15 minutes.
- Turn off the heat, allow mixture to cool slightly, remove the rosemary sprig, and then puree using an immersion blender.
Blue Cheese Crostini
- Preheat oven to 400 degrees.
- Cut the baguette on the bias into 8 slices.
- Place on a sheet tray and drizzle with oil and sprinkle with salt and pepper.
- Toast in the oven for 15 minutes.
- Remove bread from the oven and allow to cool.
- Top each slice with 1 tablespoon fig jam, and then sprinkle with blue cheese and walnuts.