Figs and feta are a magical combination. This creamy spread is sweetened with a touch of honey to make these crostini an easy and elegant appetizer.
Ingredients
- ½ baguette
- 2 tablespoon very good olive oil
- 8 ounce crumbled feta cheese, room temperature
- 4 ounce cream cheese, room temperature
- ½ cup honey
- 1 tablespoon fresh lemon thyme leaves, plus more for garnish
- ¼ pound prosciutto, sliced very thin and torn into 24 even sized pieces
- 12 fresh figs, halved lengthwise
Directions
Pre-heat the broiler. Cut the baguette in to 24 slices about ¼â€ thick. Move them to a baking sheet and brush the top-side with the olive oil. Broil until toasted on one side 1 or 2 minutes. Set aside.
In a small bowl vigorously beat both cheeses together, Add the honey and the thyme leaves and continue mixing until a smooth texture is achieved.
Spoon about 1 teaspoon of the cheese mixture onto each toast round. Then artfully arrange a piece of prosciutto onto each toast. Garnish with additional thyme leaves.
Spoon about 1 teaspoon of the cheese mixture onto each fig half and also garnish with thyme. Serve immediately.
…no more soup for you!
Fabulous presentation. Why do I keep thinking this would be great with scallops instead of shrimp? I’m not a big seafood eater anymore (moving away from the docks of Mayport have left me hating seafood inland), but I’d be willing to give this a shot with some fresh shrimp.
… or as in the best of the bouillabaisse tradition, any and all seafood you have around. GREG
… about which I knew even less. I can’t say anymore other than this is marvelous!
I love how learning about food and cooking seems to lead to more learning about food and cooking! This looks like one incredible soup, and the flavors are some of my favorites.
Hey Greg, sorry to hear about your jaw. Hope you’re feeling better and I’ve been enjoying all your fab soup recipes!
So I’ve spent 20 minutes doing research on google and can’t find anything — HELP! I’m interested in planting some tomatoes for fall/winter harvest in LA and can’t find any good info on this — like which varities are recommended. Can you do a post on this? Thanks in advance!
How are you feeling Greg?
I have you in mind today because I’m making a gigantic batch of roasted red pepper and sun-dried tomato soup. I’m catering a wedding next week (gulp, I’m terrified!) and I decided to make the soup and freeze it today. 35 cups of soup… that’s a lot! Anyway, I was thinking how I should give you some, even electronically, for your poor jaw. I send you soupy thoughts… no, wait, that sounds awful!!!
I like this vellutata (the French are always stealing our words!), very comforting! Cool dish!
I’m excited!
Eric
but didn’t dare to order one in the restaurants…because you never know what exactly in the soup..
But a homemade one is another thing.
P.S You have lots of cookwares that I wish I had too!
Angie’s Recipes
Whoa…I did not know any of this. The only term I was ever familar with was bouillabaisse. Only because I’ve heard it said many times. I learned something new today. Lovely soup. I’m digging the flavors in the recipe as well as the creaminess you brought out with the chickpeas.
btw…I love that fish dish!
So as much as this soup sounds amazingly delicious…I was distracted by the unique dish you have in your photo! Where did you get it, might I ask?
was something I picked up years ago at a swap meet in Pasadena CA. I think it is quite old. Maybe even antique. GREG