Sunday, June 7, 2009
Would You Travel 3,000 Miles for Fig Marmalade?
When most people travel they splurge on expensive things like jewelry. Me? I traveled 3,000 miles from San Diego to Providence to buy a $3.29 cent bottle of fig, anise, and sesame marmalade.
Though I ate most of it straight out of the bottle with a spoon, I was able to save enough to make this Fig, Prosciutto, and Goat Cheese Crostini.
Then, I couldn't stop eating the crostini. It's no wonder. Crunchy ciabatta bread was topped with sweet fig marmalade, salty prosciutto, and tangy goat cheese.
(This marmalade is from Hallak Middle East Market. 1455 Mineral Spring Ave., North Providence, RI 02904. 401-354-8677.)
Before making this crostini -- which you just have to do -- select a really good Italian or Mediterranean deli/market to get the best ingredients possible. As for the fig marmalade, different varieties are available at both Italian and Middle Eastern markets.
If you want the best fig marmalade though, book a ticket on Southwest to the PVD airport (they're currently running a sale). Then call my mom for directions.
Fig, Proscuitto, and Goat Cheese Crostini
Print recipe only here.
1 loaf ciabatta, cut into 8-10 equal size slices
8 ounces (1 cup) goat cheese
1/4 cup extra virgin olive oil
2 teaspoons finely chopped fresh parsley
1/4 teaspoon crushed red pepper flakes
8-10 slices prosciutto (about 4 ounces)
8 ounces (8 tablespoons) fig marmalade or jelly
Place bread slices on a large baking sheet. Broil for 2-3 minutes or until golden brown.
Meanwhile in a small bowl mix goat cheese, olive oil, parsley, and red pepper flakes. Set aside.
Spread each slice of toasted bread with 1 ounce of fig marmalade, then 1 slice of prosciutto; top with 1/8 of the goat cheese mixture. Repeat with remaining slices.
You might also like these appetizers:
Camembert and Kumquat Chutney Toasts
Roasted Pepper, Olive, and Brie Bruschetta
Grilled Eggplant with Roasted Red Pepper Tapenade
More delicious crostini:
Crostini of Creamy Mushroom with Lemon and Mint at Kitchenography
Kale and Myzithra Crostini at Mediterranean Cooking in Alaska
Italian Style 7-Layer Dip for Crostini at Ms. Adventures in Italy
Sun-Dried Tomato Jam Crostini at Feasts and Fotos
Save This Page on Del.icio.us