HAM, MANCHEGO, AND FIG TARTINES
Ham, Manchego, and Fig Tartines
Provided by Gina Marie Miraglia Eriquez
Categories Sandwich Cheese No-Cook Cocktail Party Quick & Easy Fig Ham Gourmet Cheese Week
Yield Makes 8 (snack) servings
Number Of Ingredients 6
Steps:
- Stir together butter and fig preserves. Spread mixture on baguette, then make open-face sandwiches with ham and cheese. Drizzle with oil and season with pepper.
BLUEBERRY, FIG CHUTNEY
A chunky sweet and tart condiment/spread made with blueberries, figs, and cranberries. Spiced with onions, ginger, cinnamon, cardamom, and rosemary. Chutneys are traditionally served with curried foods, but do try this on ham, chicken, roast pork, wild game or your Thanksgiving turkey. Also nice on meat and cheese platters. Mix some chutney with cream cheese for a nice spread on crackers. Mix with some oil for a quick marinade or glaze meats at the end of cooking.
Provided by Rita1652
Categories Chutneys
Time 1h20m
Yield 3-4 1/2 pint jars, 25 serving(s)
Number Of Ingredients 14
Steps:
- Sterilize jars, lids and rings.
- In a non-reactive pot place first 11 ingredients bring to a boil and reduce to simmer, simmering for 15 minutes uncovered.
- Add figs, 1 cup blueberries and cranberries bring to a boil then reduce to simmer for 20 minutes uncovered. Stirring occasionally.
- Add remaining blueberries return to boil and then reduce to simmer for 20 more minutes. Till the consistency you like.
- Ladle into hot sterilized jars leaving 1/2 inch head space. Wipe rims and place lids and tighten rings.
- Process for 10 minutes in a hot water bath.
- Shut off flame and let sit uncovered for 5 minutes.
- Remove to a draft free spot to cool.
- Or freeze in containers for 3 months or refrigerate for 3 months.
Nutrition Facts : Calories 44.8, Fat 0.1, Sodium 12, Carbohydrate 11.5, Fiber 0.7, Sugar 10.1, Protein 0.2
MANCHEGO AND FRESH FIG CHUTNEY FOR CROSTINI
Make and share this Manchego and Fresh Fig Chutney for Crostini recipe from Food.com.
Provided by Moor Driver
Categories Spreads
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Put the onion, sugar, spices, ginger and vinegar in a pan and cook together slowly until the onion is completely softened. Add the fig wedges and cook for another 5 - 10 minutes until the figs are just starting to break down.
- Drizzle olive oil over the baguette slices and grill/broil until toasted.
- Serve chutney over baguette slices, top with shaved manchego and a few rocket leaves.
Nutrition Facts : Calories 661.3, Fat 3.9, SaturatedFat 1, Sodium 992.4, Carbohydrate 134.3, Fiber 6.6, Sugar 27.7, Protein 23.4
MANCHEGO & FRESH FIG CHUTNEY CROSTINI
Steps:
- Put the onion, sugar, spices, ginger, and vinegar in a pan and cook together slowly until onion is completely softened. Add the fig wedges and cook for another 5-10 minutes until the figs are just starting to break down. To serve, top the crostini with a little Manchego, some fig chutney and a couple of rocket sprigs.
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- Lay the bread slices flat across 2 large rimmed baking sheets and put the baking sheets in a pre-heated 425° oven to lightly pre-toast the bread (about 5-6 minutes). Rotate the baking sheets as needed. Once you see the first signs of toasted color, remove the pans from the oven.
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- With the lightly pre-toasted bread still on their baking sheets, gently dab the top of each one with the oil-and-vinegar mixture surrounding the apple slices. Use a silicone brush (vs. pastry brush) so as not to leave any bristles on the top of the toasts. Then, spread a generous dollop of fig jam or preserves over each toast. Top each with 2 (or more) thin slices of marinated apple and 3 (or more) thin slices of Manchego cheese. Return the pans to the oven for another 4-5 minutes for the cheese to thoroughly melt (do not let it brown). Rotate the pans between oven racks as needed.
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- Place baguette slices on a baking sheet and drizzle lightly with olive oil, flipping slices and rubbing them around a bit to get oil on both sides. Broil until golden brown, about 3-5 minutes, then flip and broil for another minute or 2, until golden brown. You may need to do this in 2 batches if using the full baguette.
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- Place the orange zest, star anise, cinnamon stick and bay leaf in the center of a 6-inch square of cheesecloth; pull up the sides and tie the ends with butcher’s twine to make a little packet (if you don’t have cheesecloth you can simply throw the spices in the pot and fish them out at the end).
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