Tomorrow is December, the last month of 2012. And this is officially my last week of posting in 2012, since we’re taking a blogging vacation for the month of December but more about that later! Right now, let’s focus on all those holiday parties you’ll be throwing; those parties where bubbly will be poured and friends will laugh and reminice on what all happened this past year.
And that’s when these Fig, Walnut, & Maple Crostini come into play. Set atop of a rye crostini (try to always keep a package of these in the freezer, they are a great staple for quick party ideas!), they are sweet, spicy, nutty, and earthy. They’ll be the talk of the town the next morning and you can make them in less than 20 minutes! Not a specific recipe, but a set of guides below will have you recreating this idea in your own kitchen with whatever you’ve got available at the moment.
- Maple Figs: In a medium bowl, place quartered figs and drizzle them with Maple Blue Agave (by Wholesome Sweeteners, this raw blue agave is great for roasting fruits and vegetables during the fall season. Maple flavor is not overpowering or fake, and it’s great as a sweetener for drinks). Roast for 15 minutes at 400F.
- Ricotta Spread: Whip fresh ricotta with olive oil, salt, and pepper.
- Walnut Dust: In a spice grinder, pulverize the walnuts until powdered. Mix with your favorite red pepper powder – we used Aleppo Pepper and walnuts we received in the mail from California Walnuts.
- Setup: toast crostini in the oven and let cool. Slather with ricotta mixture, top with roasted maple fig, and sprinkle with Walnut/Aleppo dust.