Preheat oven to 400 degrees F. Lightly brush both sides of baguette slices with oil and place slightly spaced on rimmed baking pans. Bake for 10-12 minutes or until lightly browned and crisp.
Top each slice with ham and Brie and bake for an additional 5-8 minutes or until Brie has just begun to melt. Top each crostini with fig jam and serve warm for best flavor.
Cut bread into very thin slices.
Toast bread till crispy.
Slather with fig jam.
Top with prosicutto.
Whisk ricotta, sugar and egg in a medium bowl. Whisk in milk, then flour.
Brush a medium nonstick skillet with a little butter and heat on medium. Pour 1/4 cup of the batter into the pan; cook 2 mins each side, until golden. Stack on a plate and keep warm. Wipe pan with paper towels and brush with additional butter between pancakes.
Serve pancakes warm with dollops of whipped cream and fig jam.
Mix fig jam and optional rosemary. Set aside. Butter 1 side of each of the bread slices. Spread jam mixture on each of 4 bread slices with buttered side down. Layer each with Brie cheese. Top with remaining bread slices with buttered side up.
Place sandwiches in large skillet or griddle on medium-low heat. Cook 3 to 4 minutes per side or until bread is browned and cheese is melted. Cook in batches if necessary.
br>Spread the top slices with the fig jam, then close up to
lightly brush each slice. Sprinkle with salt and bake until lightly
Mix flour, sugar, salt and cut in margarine and egg.
Add nuts, coconut and flavorings.
Divide mixture in half.
Spread half on bottom of greased and floured pan.
Cover with fig jam. Spread with other half of mixture.
Bake at 350\u00b0 until nicely brown.
Heat the butter in a large frying pan over moderate heat. Add the bread and cook, stirring, for 2 mins, until golden. Sprinkle the sugar over the bread and continue to cook and stir for 2-3 mins or until caramelized. Remove from the heat.
Place the jam and 1/4 cup of water in a small saucepan. Cook and stir over low heat for 2 mins or until the jam melts.
Spoon the bread mixture onto serving plates. Top with dollops of ricotta, mint and zest, then drizzle with the fig sauce. Serve dusted with powdered sugar.
he glaze, combine brown sugar, fig jam, apple juice, vinegar and cinnamon
aking tray with parchment paper.
To make the jam, heat oil
ool completely.
Serve topped with a small piece of cheese
Mix cream cheese and jam together and refrigerate for at least two hours.
Sprinkle nuts on top.
Serve as a spread/dip with sliced pears, apples, assorted crackers.
FOR SALAD:
mix in the mayonnaise and drizzle over a bed of mixed lettuces, onion and sliced fruit and garnish with dried figs.
r>together and add alternately with evaporated milk
to sugar
Combine olive oil, garlic, herbs, fig jam and lemon slices. Add lamb
br>Dust a pizza peel with flour and slide the dough
minutes. Whisk in butter, fig jam, and cinnamon until filling is
Spread jam over cut side of top
Preheat broiler. Use a serrated knife to cut each biscuit in half horizontally. Spread the room-temperature butter over the top halves of each of the biscuits. Broil until butter melts and biscuits brown at edges, about 1 minute. Transfer to work surface; keep broiler on.
Spread the bottom halves of biscuits with fig jam. Top each biscuit with folded slices of ham, then one slice of cheese. If desired, broil until cheese is melted and ham is heated through, about 1 minute. Crown with the biscuit tops and serve warm.
even 1 inch thickness with mallet.
Add pork to
Place quinoa in a fine-mesh strainer and run under cold running water. Rinse well.
Add quinoa and water to a small saucepan. Bring to a boil. Reduce heat to a simmer and cover. Cook for 15 minutes until liquid is absorbed. Turn on heat and set aside.
Meanwhile, prepare vinaigrette. In a large bowl, whisk together lemon juice, mustard, fig jam, and honey. Slowly, while continuing to whisk, add olive oil until vinaigrette is emulsified.
Add arugula, quinoa, and cherries to bowl. Gently toss and serve immediately.