Fig & Cremeux Crostini

042 Pic - Fig and Cremeux Crostini.jpg
 

An easy show stopper for holiday entertaining, these crostini are a breeze to make. It starts with everyone’s beloved Cremeux de Bourgogne. A triple cream from France, this beauty is rich and luscious on its own, but here it is whipped up with orange zest and a touch of honey. Paired with figs in sherry glaze, a slight sweetness is balanced by the acidic peppery arugula. Enjoy!
-Queen Christine
 
Fig & Cremeux Crostini
 
3/4 pound Cremeux de Bourgogne, rind removed*
1 orange, zested
2 teaspoons Melissa’s Raw Honey*
1 jar Higos al Pedro Ximénez figs, each halved*
2 cups fresh arugala
1/2 lemon
1/2 baguette*
olive oil*
freshly ground pepper*

*starred items can be found at The Cheese Shop of Salem

  1. Preheat oven to 375 degrees. Cut the baguette into 1/4 inch slices. Drizzle each side with a little olive oil and season lightly with salt and pepper.  Bake on a sheet pan for 5 minutes on both sides. 
  2. In a small bowl, mix cheese with the zest and honey.
  3. These 2 steps can be done up to 8 hours in advance. The cheese mixture should be wrapped and kept refrigerated, and can be taken out 1 hour before assembling crostini.
  4. In a small bowl, toss arugula with lemon juice, olive oil and freshly ground pepper to taste.
  5. To assemble, spread about 1 tablespoon of the cheese mixture onto a crostini, add a few leaves of arugula, and place fig on top. Serve on a platter.

Makes:  1 dozen