Balsamic Onion Fig Compote Crostini

PC Organics Balsamic Vinegar Of Modena

Balsamic Onion Fig Compote Crostini

Top crisp baguette toasts with goat cheese and a fruity balsamic compote. Choose fresh, soft dried f...

Top crisp baguette toasts with goat cheese and a fruity balsamic compote. Choose fresh, soft dried figs for best results. Serve leftover compote on a charcuterie or cheese board; it’s a nice complement to both hard and soft cheeses and prosciutto.

  • Level: Intermediate
  • Preparation: 15 mins
  • Ready in: 60 mins
  • Serves: 30
  • Dish Type: Vegetarian, Italian
  • Season: Spring, Summer
  • Course: Appetizer
  • Main Ingredient: Balsamic Vinegar
  • Calories

    90 cal

  • Total Fat

    4.5 g

  • Sodium

    140 mg

  • Total Carbohydrate

    10 g

  • Dietary Fiber

    1 g

  • Protein

    3 g

Balsamic Onion Fig Compote Crostini

PC Organics Balsamic Vinegar Of Modena

  • Calories

    90 cal

  • Total Fat

    4.5 g

  • Sodium

    140 mg

  • Total Carbohydrate

    10 g

  • Dietary Fiber

    1 g

  • Protein

    3 g

How to make

Ingredients

  • Compote:
  • 3 tbsp (45 mL)

    PC®New World EVOO Extra-Virgin Olive Oil
  • 6 cups (1.5 L)

    Thinly sliced red onions
  • 1/2 tsp (2 mL)

    Each kosher salt and granulated sugar
  • 1/4 tsp (1 mL)

    Freshly ground black pepper
  • 1

    Bay leaf
  • 1 tsp (5 mL)

    Finely minced garlic
  • 1/2 cup (125 mL)

    PC® Organics Balsamic Vinegar of Modena
  • 1/2 cup (125 mL)

    Chopped dried mission figs
  • Crostini:
  • 1 (400 g)

    Baguette, ends removed and cut diagonally in 30 slices
  • 1/4 cup (50 mL)

    PC®New World EVOO Extra-Virgin Olive Oil
  • 1 pkg (300 g)

    PC®Soft Unripened Goat's Milk Cheese
  • 6 to 8

    Grapes, thinly sliced in 30 slivers
  • 2 tbsp (25 mL)

    Chopped fresh chives

How to make

  • Step 1

    Make Compote: Heat oil in large frying pan over medium-high heat; cook onions, salt, sugar, pepper and bay leaf for 20 to 25 minutes, stirring occasionally, or until onions are soft and caramelized.

  • Step 2

    Stir in garlic; cook for 1 minute. Pour in vinegar and 1/2 cup (125 mL) water; stir in figs. Reduce heat to medium; cook for 8 to 10 minutes, stirring frequently, or until liquid has reduced and mixture is thick. Discard bay leaf. Scrape mixture into small bowl; set aside. Makes about 1-1/2 cups (375 mL).

  • Step 3

    Make Crostini: Preheat oven to 425°F (220°C).,Brush both sides of baguette slices with oil; place on rimmed baking sheet. Toast in centre of oven for 15 to 18 minutes, turning halfway, or until light golden and crisp. Cool on rack for 5 minutes.

  • Step 4

    Spread each crostini with 1-1/2 tsp (7 mL) goat cheese. Top each with 1 tsp (5 mL) compote, one grape slice and a pinch of chives. Cover and refrigerate remaining compote for up to 1 week.

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