How to make
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 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
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 8Grapes, 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.