Walnut Fig Crostini


Walnut Fig Crostini with Gold Blush Apples and Lavender Cheddar
Adapted from Giada De Laurentiis, Pecorino Romano with Apples & Fig Jam

Makes: approximately 50 pieces

12 oz. mission figs, halved
1/3 cup Eucalyptus-Acacia Honey (Marshall’s Farm)
¼ cup water
1 cup walnuts, toasted and chopped
Sprinkle of nutmeg
½ lb. lavender cheddar cheese, thinly sliced (Rogue Creamery)
1 large gold blush apple, thinly sliced (Farm Fresh to You)
2 baguettes, sliced on the bias into crostini
Olive oil for drizzling

Preheat the oven to 375 degrees F.

Place a saucepan over medium heat. Add the halved figs, honey, and water, and bring to a simmer. Turn off the heat and let sit for 10 minutes. The figs will soften and plump up.

Place the fig mixture and the toasted chopped nuts in a food processor and blend until a jam is formed.

Place the baguette slices on a baking sheet and drizzle with olive oil. Bake until the bread is toasted golden, about 8 minutes.

Top each slice of bread with a spread of fig jam, a slice of apple, and a piece of cheese. Serve immediately.