Fig, pear and Boursin crostini
Source of Recipe
First published in Chatelaine's 10/2004 issue
List of Ingredients
1 cup (250 mL) chopped dried figs
1/2 cup (125 mL) port or Marsala
2 tbsp (30 mL) granulated sugar
5 slices peeled ginger
1 small sprig fresh rosemary or 1/2 tsp (2 mL) crumbled dried rosemary leaves
1 firm ripe pear
1/2 thin baguette
150 g pkg Garlic and Fine Herbs Boursin cheese or 130-g pkg goat cheese
Recipe
1. Place figs, port, sugar, ginger and rosemary in a small saucepan set over medium-high heat. Bring to a boil, uncovered, stirring occasionally. Then reduce heat to medium and simmer, stirring occasionally, 3 minutes. Meanwhile, peel and core pear, then chop. Stir into fig mixture and continue simmering, stirring occasionally, until most of liquid is absorbed, 2 to 4 minutes. Refrigerate to cool quickly. Discard ginger slices. If making ahead, turn into a jar or plastic container. Seal tightly and refrigerate up to 1 week.
2. To make crostini, preheat oven to 400F (200C). Slice baguette into 1/4-inch- (0.5-cm-) thick rounds. Spread out on a baking sheet. Toast in oven until edges are golden-tinged, 5 to 6 minutes. If making ahead, store in an airtight container at room temperature up to several days. To serve, spread each warm or room-temperature toast with a heaping teaspoon (7 mL) cheese. Top with a generous dollop of fig mixture. Great with a glass of bubbly
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