Fig Crostini w/ Brie and Spring Onion

Posted by Olivia on Tuesday, May 20th, 2014

Fig Crostini w/ Brie and Spring Onion

With warm weather comes outdoor entertaining, which is why we love to keep a repertoire of appetizer and side dish ideas up our sleeves. This crostini is incredibly simple yet elegant and delicious. With bread toasted in Limonato Olive Oil, topped with brie, fig compote, Fig Balsamic and spring onion. Serve this up while you wait for the BBQ or simply along with a glass of white wine in the afternoon!

Made with these products from The Olive Press:

  • Rustic baguette sliced into rounds
  • Brie cheese, sliced
  • Limonato Olive Oil for drizzling
  • Fig Balsamic Vinegar for drizzling
  • 1/4 cup spring onion, diced
  • For the compote:
  • 1 tablespoon Master Blend Olive Oil
  • 1 cup diced onions
  • 3/4 cup beef or vegetable broth
  • 1/3 cup Fig Balsamic Vinegar
  • 1 1/2 cups chopped fresh figs
  • 2 tablespoons honey

  • Prepare the compote:
    1. Heat oil in a small skillet over medium. Add onions and cook until translucent, stirring occasionally, about 5 minutes. Add remaining ingredients; bring to a boil over high heat. Lower to a simmer and cook, stirring occasionally, until thickened and syrupy, about 10 minutes. Remove from heat.
  • Prepare the crostini:
    1. Drizzle Limonato Olive Oil on your sliced baguette rounds and place on a baking sheet. Place baking sheet in the oven for about 7 minute but keep a close eye on them because they burn easily and some ovens are hotter than others. Now you have Limonato crostini!
    2. Top crostini with slices of brie, a dollop of fig compote, a sprinkle of spring onion, and a drizzle of Fig Balsamic. Enjoy!
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