Poached Fig with Goat Cheese
Poached Figs with Goats Cheese
|
| Yield |
| 10each |
|
|
|
|
Poached Figs with Goats Cheese
|
Ingredients
- 1cup Red Wine
- 2tablespoons honeyplus 1 teaspoon to drizzle
- 8each dried Mission figsabout 3 ounces
- 1each whole star anise
- 2ounces pancettasliced into 1/4-inch thick slices
- 1/2loaf country white breadcut into 1/2-inch slices, and then cut into shapes, optional
- 2tablespoons olive oil
- 4ounces goat cheeseat room temperature
- 1tablespoon lemon juiceabout 1 small lemon
- 1teaspoon chopped fresh mint
- 1/4teaspoon kosher salt
- 2tablespoons sliced fresh mintfor sprinkling
Yield:
Instructions
- In a medium saucepan combine the wine, 2 tablespoons of honey, the figs and star anise. Bring to a boil over medium heat. Reduce the heat to low and simmer until the figs are plump and tender, about 20 minutes.
- Transfer the figs to a cutting board to cool for 5 minutes. Then cut the figs into 1/4-inch slices. Discard the anise and bring the liquid back up to a boil over medium heat. Cook until the mixture is thick and reduced to 1/4 cup, about 10 minutes. Transfer the syrup to a small bowl and cool to room temperature.
- Preheat oven to 375 degrees. Brush the bread slices with the oil. Place on a baking sheet and bake until lightly toasted, about 8 minutes.
- Saute the pancetta in a saute pan with just very small amount of oil until crispy.
- In a medium bowl combine the goat cheese, lemon juice, remaining 1 teaspoon honey, the chopped mint and the salt. Spread 1 tablespoon of the goat cheese mixture onto each crostini. Top with fig slices, pancetta crumbles and a sprinkle of sliced mint. Just before serving, drizzle with the reserved syrup