Fig Chutney Appetizer Recipes

Steps:

• Heat the oven to 400°F
• Cut the baguette on the bias into about 20 (1/2-inch-thick) slices and place on a baking sheet.
• Using 1 tablespoon of the olive oil, lightly brush each slice. Sprinkle with salt and bake until lightly toasted and crisp, about 8 minutes; let cool.
• Line a plate with paper towels and set aside.
• Heat the remaining olive oil in a small frying pan over medium-low heat. When the oil shimmers, gently place 2 to 3 sage leaves at a time into the hot oil until they darken in color and any bubbling subsides.
• Immediately remove the leaves with tongs or a slotted spoon and transfer to the paper-towel-lined plate.
• Repeat with remaining sage leaves; set aside.
• Gently spread 1 teaspoon of the goat cheese on each crostini, top with a heaping 1/2 teaspoon of the fig jam, and garnish with a fried sage leaf.

Steps:

• Place peppercorns on a cutting board. Using the bottom of a small saucepan, crack peppercorns. Tie the thyme in a bundle with kitchen twine. Place peppercorns, dried figs, shallots, red wine, red-wine vinegar, thyme bundle, salt, and sugar in a medium saucepan. Set over medium-high heat, and bring to a boil.
• Reduce the heat to medium low, and simmer until figs are soft and the liquid has thickened, about 45 minutes.
• Remove and discard the thyme bundle. Stir in fresh figs. Cook, stirring frequently, until figs break down, 10 to 15 minutes. Remove the pan from heat.
• Transfer to a large bowl set over an ice bath to chill; store in an airtight container, refrigerated, up to 4 weeks.

Steps:

• Press softened cream cheese into oiled mold of desired shape. (For easy removal, spray mold with cooking spray and line with plastic wrap if desired.) , Unmold on chilled plate. Pour chutney over mold; sprinkle with onions. Ring plate with crackers (buttery crackers are especially good with this appetizer). Serve immediately.

Steps:

• Put all the ingredients in a pan and bring to a gentle simmer for 1 hr, uncovered, stirring occasionally until it gets sticky and jammy. Spoon into a clean Kilner jar. That's it. You're done.

Steps:

• Heat olive oil in a saucepan over medium heat; stir onion in the hot oil. Reduce heat to medium-low, cover saucepan, and cook, stirring occasionally, until onion is softened and caramel-colored, 20 to 25 minutes.
• Stir figs into onion; cook and stir until figs begin to lose their shape and have softened into onion, 10 to 15 minutes. Pour balsamic vinegar into fig-onion mixture; cook until all the liquid has evaporated, 5 to 10 minutes. Stir sugar, 1 tablespoon at a time, into fig-onion mixture until desired sweetness is reached. Serve warm or chilled.