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Brie, Fig, Pecan Crostini_SAC_8

So I was in the mood to make something fun – so I decided to throw an appetizer luncheon for N and myself. Seems random – but it was actually pretty amazing. Because everything I made was on bread. Which makes me happy because carbs of all shapes and sizes are delicious. I made three different crostini’s – I am going to share one recipe here – will post the rest over the remainder of the week.

Brie, Fig, Pecan Crostini_SAC_2

First up……one of my all-time favorite appetizers: Brie with Fig Preserves and Candied Pecans.

Seriously – if you enjoy bread, brie, and jam – run to the grocery store and purchase these ingredients immediately. I made these a few years ago for a party at my friend Missy’s house. They were a hit. And when I tried my hand at catering (that died a slow, horrible death) these little babies were the favorite of most.

Brie, Fig, Pecan Crostini_SAC_7

Here’s what you need: 1 loaf of French bread, 1 T. olive oil, 8 ounces of brie, 4 ounces of fig preserves, and candied walnuts (recipe included). Makes about 24-36 pieces, depending on how generous you are with the brie.

Brie, Fig, Pecan Crostini_SAC_5

Brie, Fig, Pecan Crostini_SAC_6

And here’s how you make these delicious little bundles: slice the French bread into 1/3” – 1/2 “ slices – lay on a baking sheet and sprinkle 1 T. of olive oil over. Place into preheated oven at 400 degrees – bake from 6-10 minutes – being careful not to overcook the bread – or else they will be too hard to bite into.

Brie, Fig, Pecan Crostini_SAC_4Brie, Fig, Pecan Crostini_SAC_3

Brie, Fig, Pecan Crostini_SAC_2

Next – assembly: spread the brie on the crostini, then spoon on the fig preserves, and finally, top with the candied pecans. That’s it. Place on a fun platter – and serve to guests…or in my case, eat with your husband while watching Arrested Development on a Sunday afternoon.

Seriously – these are so delicious. And all ingredients can be replaced/substituted with what you have on hand. A tart cherry preserve or sweet apricot preserve would be delicious — and I’ve actually used spicy pecans as a topping before – adds a little kick! Anyways – have fun with these – but take the idea and enjoy. Next appetizer up….will be the Sardine Crostini with Herbs and Lemon!

Brie, Fig, Pecan Crostini_SAC_1

Brie, Fig Preserves, and Candied Pecan Crostini
Makes about 24-36 pieces, depending on how generous you are with the brie.

Ingredients:
1 loaf of French bread
1 T. olive oil
8 ounces of brie
4 ounces of fig preserves
1/3 cup chopped candied walnuts

Directions:

  1. Preheat oven to 400 degrees.
  2. Slice the French bread into 1/3” – 1/2 “ slices – lay on a baking sheet and sprinkle 1 T. of olive oil over. Place into preheated oven at 400 degrees – bake from 6-10 minutes – being careful not to overcook the bread.
  3. Spread the brie on the crostini, then spoon on the fig preserves, and finally, top with the candied pecans. That’s it. Place on a fun platter – and serve!
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