Party Fig Crostini

Not fair, I know, but we are blessed with a fig tree that is so awesome, I am able to make jam. So with that in mind, here we go.

 

  • 1 demi baguette, cut in 1/4 inch thick slices (36 slices)
  • 1/2 cup extras smooth ricotta
  • 1/4 cup fig jam (store bought is fine)
  • 5 thinly sliced black forest ham, that is cut in 4  (each slice)
  • butter

To build,  add a piece of ham on half of the bread slices. Spread some fig jam on another half of the bread slices and put together to make a sandwich. Brush both sides of the baguette with butter and set in a panini grill or a skillet. Cook until brown on one side and flip over to cook the other side the same. Be sure to press down lightly on the sandwiches. Remove from the skillet and keep warm, while finishing all the others.

When you bring this plate out of the kitchen to your waiting guests, you can keep that huge smile on your face and say “oh thank you, it was nothing”. Be sure to serve warm, have small plates and napkins and, of course, wine set out for everyone to help themselves.

Beer Roasted Chicken With Fig Jam Sauce

Haha! You had to know, since we grow our own figs, a recipe to use them would be forthcoming. OMG! This is so delicious. Run to nearest market (indoors or outside) and buy some of these wonderous fruits.

 

  • 1 whole chicken about 4-5 lbs.
  • 2 tbsp. softened butter
  • coarse salt
  • 1 can Guiness Stout
  • 1 small bunch thyme
  • 1/4 cup water
  • 1 tbsp. flour
  • 2 tbsp. fig jam

Preheat oven to 450 degrees. Put rack in lowest position. Pull out your large oven-proof roasting pan.

Rinse the chicken in cold running water and pat dry with a paper towel.  Rub the skin over with butter and sprinkle lightly with the salt. Pour 1/2 of the stout in a glass and reserve. Not for you, by the way.

Poke holes in top of the can using a bottle opener.  Place thyme in the can and set in the roaster. Place the chicken over the can, using the legs to balance the chicken like a tripod.

Place the chicken in the oven, breast side first and roast for 20 minutes. Baste all over with the pan juices and bake a further 25 minutes. Baste again until the juices run clear.

Remove pan from oven. Steady the chicken with a hand covered with paper towels or oven mitt to save yourself from being burned. Let the chicken rest. In about 10 minutes, test with an instant read thermometer poke the thickest part of the chicken (leg) and see that the temperature has reached 165 degrees.

Throw the can out and reserve the juice in the pan. Now pour in the stout you were saving and bring to a simmer. Be sure to scrape up all the wonderful brown bits. Mix together the water and flour and whisk into the hot liquid. Boil for 1 minute and add the jam. Simmer for 2-3 minutes until it thickens up.

Oh my, oh my…..now where is the potato salad? Warm rolls and butter? Wine….well, maybe make that 2.

Pancetta Crisps With Chevre And Fresh Figs

To die for! Yup, these would melt the coldest heart in seconds. The pancetta takes the place of bread and makes snack time a dream.

 

  • 12 thin pancetta slices
  • 12 argula leaves
  • 12 tsp. soft fresh goat cheese
  • Homemade fig jam (store bought if you must)
  • 6 fresh figs, cut in half
  • fresh thyme, chopped

Preheat oven to 400 degrees. Place pancetta on a parchment lined cookie sheet, baking until crisp – up to 15 minutes. Cool for 15 minutes.

Top each slice with 1 argula leaf, 1 tsp. goat cheese, 1/4 tsp. jam and 1 fig cut in half. Sprinkle with thyme and a light touch of freshly ground pepper.

 

Pour the wine, crack a beer. Yum!