Open Faced Baguette With Fig Marmalade And Blue Cheese Recipes

OPEN-FACED BAGUETTE WITH FIG MARMALADE AND BLUE CHEESE

Steps:

• Preheat broiler. Slice baguette in half lengthwise and place on a baking sheet cut-side up; drizzle cut sides with olive oil. Transfer baking sheet to broiler and broil until tops are toasted, 2 to 3 minutes. Turn and continue broiling until bottoms are toasted, 2 to 3 minutes. Let bread cool to room temperature.
• Divide jam evenly between baguette halves and spread to cover. Top each half with cheese and serve.

FIG AND BLUE CHEESE BRUSCHETTA

Steps:

• Heat the olive oil in a nonstick skillet over medium heat. Add the baguette slices and toast on both sides until golden and crisp, about 8 minutes. Allow to cool, then spread with a little fig spread/preserves. Top with blue cheese chunks. Sprinkle on some basil.

BLUE CHEESE BAGUETTE SPREAD

Steps:

• Mix ingredients together and place mixture in a bowl as a dip for the Baguette bread.
• Can be made ahead of time and refrigerated.

HOMEMADE FIG MARMALADE

Steps:

• Place sugar and 1 teaspoon water in a medium heavy-bottomed saucepan over medium-high heat. Cook until sugar is caramelized, 5 to 7 minutes. Carefully add vinegar and stir to combine. Add figs and cook, stirring, for 30 seconds. Let cook, without stirring, until figs begin to disintegrate, about 1 minute. Remove from heat. Marmalade can be kept in an airtight container, refrigerated, for up to 3 days.

FIG AND BLUE CHEESE BRUSCHETTA

Steps:

• Broil baguette slices in oven on baking sheet 3 inches from heat for 1-2 minutes or until lightly toasted.
• Turn oven to 350.
• Stir together cream cheese and blue cheese in a small bowl until well blended. Spread 1/2 teaspoon of cheese mixture onto baguette slices and top with 1/2 teaspoon fig preserves.
• Bake at 350 on middle rack for 8-10 minutes, or until throughly heated.

FIG AND BLUE CHEESE SAVOURIES

Steps:

• 1. Heat the oven to 350°F. Line a baking sheet with parchment paper.
• 2. Place the flour, butter, blue cheese, and a few grinds of black pepper in the bowl of a food processor and process until the dough just comes together and starts to form a ball.
• 3. Dump the dough out onto a lightly floured surface and knead a few times to pull it together. Then roll out to a 1/8-inch-thick circle with a floured rolling pin. Cut rounds out of the dough with a floured 1-inch round cutter and transfer to the parchment-lined baking sheet. Reroll the scraps (no more than once) and cut more rounds.
• 4. Using the back of a rounded 1/2-teaspoon measure or your knuckle, make an indentation in the center of each dough round. Spoon about 1/4 teaspoon of the fig preserves into each indentation, using your finger to push the preserves as best as possible into the indentation.
• 5. Bake the savouries until the preserves are bubbling and the pastry is light golden on the bottom, 10 to 12 minutes. Let cool on the baking sheet for at least 10 minutes, then remove to a wire rack to finish cooling.

OPEN-FACE PROSCIUTTO, FRESH RICOTTA, AND RED-ONION MARMALADE SANDWICHES

Steps:

• Heat 2 tablespoons oil in large nonstick skillet over medium high heat. Add onions and sugar. Cook until dark brown and tender, stirring frequently, about 16 minutes. Mix in vinegar and crushed pepper. Cook until mixture is thick, about 1 minute. Season marmalade generousl to taste with salt and pepper.
• Meanwhile, preheat oven to 425°F. Arrange bread on baking sheet. Brush with remaining 2 tablespoons oil; sprinkle with salt. Bake until crusty, about 8 minutes.
• Overlap 2 prosciutto slices on each toast. Top with 1/4 cup cheese, then marmalade. Garnish with rosemary.

OPEN-FACED DRIED FIG AND MELTED CHEESE SANDWICHES

Steps:

• Combine the figs and 1 cup water in a small saucepan; bring to a boil.
• Cook, covered, over low heat for about 20-25 minutes or until almost all of the water has been absorbed; cool slightly.
• Transfer the figs to the container of a food processor; process until chunky smooth.
• Transfer the "jam" to a plastic container with a tight-fitting lid, and refrigerate until ready to use.
• Preheat the broiler.
• Lightly toast the bread on both sides.
• Spread one side of the bread with a thick layer of the fig jam.
• Use a sharp knife or a cheese plane to cut off thick slivers of cheese, and lay them on top of the jam.
• Place the sandwiches on a pan and heat under the broiler until the cheese is soft and bubbly (about 1-2 minutes).
• Cut into pieces and serve immediately.

OPEN-FACED BAGUETTE WITH PROSCIUTTO AND GREEN OLIVE TAPENADE

Steps:

• Preheat broiler. Slice baguette in half lengthwise and place on a baking sheet cut side up; spread cut sides with herbed butter spread. Transfer baking sheet to broiler and broil until tops are toasted, 2 to 3 minutes. Turn and continue broiling until bottoms are toasted, 2 to 3 minutes. Let bread cool to room temperature.
• Place bell peppers directly over the flame of a gas-stove burner on high heat or on a grill. Roast peppers, turning with tongs, until blackened all over. (Alternatively, broil peppers on a baking sheet, turning, until skin has charred.) Transfer peppers to a large bowl, and cover immediately with plastic wrap. Set aside to steam, about 15 minutes. Peel peppers; discard skins. Remove stems, seeds, and ribs, and chop. Set aside.
• Place olives in the bowl of a small food processor; pulse until finely chopped. Add anchovies and pulse to combine. Scrape down sides of processor and add olive oil and peppers; pulse to combine.
• Divide olive mixture evenly between baguette halves, spreading to cover. Top each half with prosciutto slices and garnish with cheese; serve.

OPEN-FACED BAGUETTE WITH MUSHROOMS AND ARTICHOKES

Steps:

• Preheat broiler. Slice baguette in half lengthwise and place on a baking sheet cut up; spread cut sides with herbed butter spread. Transfer baking sheet to broiler and broil until tops are toasted, 2 to 3 minutes. Turn and continue broiling until bottoms are toasted, 2 to 3 minutes. Let bread cool to room temperature.
• Meanwhile, fill a large bowl with water and add lemon juice; set aside. Remove leaves from artichokes and halve lengthwise; transfer to bowl of acidulated water and set aside.
• Heat olive oil in a medium skillet over medium-high heat. Add sliced mushrooms and season with salt and pepper; cook, stirring, until browned, 2 to 3 minutes. Remove from heat and set aside.
• Peel and core soaked artichokes and transfer to a medium saucepan; cover with acidulated water and bring to a boil over high heat; cook for 8 minutes. Drain. Rinse artichokes and pat dry. Thickly slice artichokes lengthwise and drizzle with olive oil; set aside.
• Top cooled bread with duxelles, dividing evenly between each half. Top duxelles with artichoke slices, followed by sauteed mushrooms; serve.