he top slices with the fig jam, then close up to form
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.
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.
igh heat, toast the walnuts for 2 to 3 minutes, stirring
Cut bread into very thin slices.
Toast bread till crispy.
Slather with fig jam.
Top with prosicutto.
/2 teaspoon of the fig jam, and garnish with a fried
aper.
To make the jam, heat oil in a saucepan
he glaze, combine brown sugar, fig jam, apple juice, vinegar and cinnamon
s nice to give the jam more interest.
Turn heat
llow at least 45 minutes for the pizza stone to heat
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.
Inspect 8 half-pint jars for cracks and rings for rust, discard any
n prepared trays and bake for 15 mins, or until golden
circle.
Spread
fig jam on half and fold other
igh heat, toast the walnuts for 2 to 3 minutes, stirring
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.
minutes. Whisk in butter, fig jam, and cinnamon until filling is
inger until combined. Let stand for 15 mins. Pour through a
ans with cooking spray.
FOR CAKE ~ In medium bowl, whisk