Fresh Figs. Need I say more? Since these beauties are not readily available at all times of the year, it is such a treat when they make their debut at my local farmer’s market and grocery stores from June through September. Fresh figs are completely unique and are much different than the dried varieties that can be easily found throughout the year. They have a luxuriously smooth outer skin that encases delicate, chewy flesh with hundreds of crunchy seeds. Figs have a sweet honey-like flavor that pair perfectly with many foods, especially cheese. With that being said, it is typical to find fresh figs, or fig preserves, on cheese boards, pairing with a wide variety of cheese such as Brie, Camembert or blue cheese. Today I’m sharing with you a recipe for my Fig Crostini with Almond Cheese and Balsamic Glaze. But first, we need to talk almond cheese!
I finally tried Kite Hill Cheese, and I am in love. This is an artisan vegan cheese made from almond milk and it is simply beyond compare to other vegan cheese I’ve tried. It is smooth and spreadable but can also be crumble perfectly on top of a fresh garden salad. It is uniquely made with live active cultures, giving the cheese a “lactic” taste. Plus, active cultures are probiotics which are good for digestion. So basically it is a win-win! Another thing I love about the Kite Hill cheeses are they are minimally processed. I love that the only ingredients are: almond milk (water, almonds), salt, enzymes, cultures.
FIGs + CHEESE
Since fresh figs pair so lovely with cheese, I couldn’t help but pair these figs with the Kite Hill cheese on a crostini (which essentially is an Italian word for toasted bread with toppings). The soft cheese is spread on toasted artisan bread and topped with fresh figs, balsamic glaze and fresh rosemary. The sweetness of the figs contrasts perfectly with the tart balsamic reduction, making for quite a delightful appetizer or snack.
Fig Crostini with Almond Cheese and Balsamic Glaze
Toasted artisan bread topped with fresh figs, almond cheese, balsamic and rosemary.
4-6 slices artisan bread
1/2 block Kite Hill Original AlmondCheese
4-6 fresh figs
1/2 cup balsamic vinegar
sprig of rosemary
Preheat oven to 400 degrees. Lay bread on a sheet pan and place in the oven for 5-6 minutes, flipping half way through.
Place 1/2 cup of balsamic vinegar in a small sauce pan on the stove. Heat until simmering. Once simmering, let the balsamic reduce until somewhat thick (about 8-10 minutes).
Slice each fig into thin slices (I usually cut mine 4-6 times).
On the toasted bread, spread the Kite Hill cheese, layer the fresh figs and drizzle with the balsamic reduction. To finish it off, sprinkle each crostini with fresh rosemary leaves.
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