Fig & Cremeux Crostini
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!
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 arugula
Freshly ground pepper*
*Items with an asterisk can be found at The Cheese Shop of Salem!
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.
In a small bowl, mix cheese with the zest and honey.
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.
In a small bowl, toss arugula with lemon juice, olive oil and freshly ground pepper to taste.
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.
Yield: 1 dozen