Like many Southerners, I have a fig tree—huge, old, gnarled, and prized—that bears bucketfuls of plump, grassy-sweet figs each summer. So sweet, in fact, that they draw not only the usual birds and squirrels, but also a certain stealthy neighbor who must surely keep as close a watch on the fruits’ ripening as we do. Shake it up with a SAZERAC (see page 28)
Recipe information
Yield
makes 2 dozen crostini
Ingredients
Preparation
Step 1
Heat the butter and olive oil in a large skillet over medium-high heat until the butter is sizzling hot (see Know-how, page 100). Place the figs in the skillet, cut side down, and cook for about 1 minute, until they begin to brown around the edges. Add the vinegar and sprinkle the sugar on top, shaking the pan to distribute evenly.
Step 2
Bring to a boil, shaking the pan back and forth to keep the figs moving, and cook until the liquid reduces to a sticky syrup, about 2 minutes. Sprinkle with salt and pepper to taste and set aside to cool slightly.
Step 3
Heat the country ham in a large skillet over medium-high heat until heated through and crispy around the edges; cut each slice into thirds. In a small bowl, combine the goat cheese and parsley. Spread each crostini with about 1 tablespoon of the goat cheese mixture and top with a small slice of country ham and half a caramelized fig. Serve warm or at room temperature.
Sara’s Swaps
Step 4
Experiment with the flavor and texture of these two-bite dainties by using different kinds of cheese. Some of my favorites are mascarpone, Saint-André, Gorgonzola, fresh ricotta, and fresh burrata mozzarella. You can successfully substitute cooked bacon or prosciutto for the country ham as needed.
