Crostini with Indiana Chevre, Carmelized Onions, and Mission Fig Marmalade

We've been invited to a dinner party Saturday night and I'm bringing the appetizer and wine. I think I'm making Crostini with Indiana Chevre, Caramelized Onions, and Mission Fig Marmalade. That's a pretty long name for a relatively simple dish. I'm using chevre from Capriole Goat Farms in Greenville, Indiana. Here is the recipe:

Crostini with Indiana Chevre, Caramelized Onions, and Mission Fig Marmalade

Marmalade

• 1 cup dried Black Mission Figs
• 1 teaspoon lemon juice
• 2 cups water
• 2 tablespoons honey
• 1/8 teaspoon red pepper flakes
• Pinch of salt

Onions

• 3 tablespoons olive oil
• 2 cups thinly sliced yellow onion
• 1 tablespoon balsamic vinegar
• 1/4 teaspoon dried thyme
• 1/4 teaspoon salt

Remaining Ingredients

• 4 ounces chevre cheese
• 24 (1/2 inch thick) diagonally sliced French baguette
• Olive oil

Instructions

1. To make the jam, remove stems from figs and put in a food processor along with lemon juice and 1/2 cup of the water. Process until the figs are coarsely chopped. Transfer the fig mixture to a medium saucepan. Add the remaining water (1-1/2 cup), and rest of the ingredients. Bring this to a boil, stirring occasionally. Reduce heat, and simmer 25 minutes or until thick. Let this mixture cool completely. The marmalade can by made ahead and refrigerated. Remove from refrigerator and bring to room temperature prior to serving.
2. To make the onions, heat a saute pan to medium and add the oil. Add onions, vinegar, thyme, and salt. Cook for 20-25 minutes until the onions are caramelized.
3. To make the crostini, heat the oven to 400 degrees. Brush the top side of the slices lightly with olive oil. Place on a baking sheet and bake for about 10 minutes or until brown. You may want to turn the baking sheet at five minutes to assure all slices brown evenly.
4. The crostini can be assembled and plated for a formal presentation or the marmalade, onions, chevre, and crostini can be set out for guests to assemble. About one teaspoon of chevre should be spread on each crustini, then one teaspoon of the marmalade, topped by one teaspoon of onions.   

I'm pairing this with Ba-Da Bing, a light Rossa from Madison Vineyards in Madison Indiana.

Comments

[Sabina]

I would try a Gewurtztraminer--try to get a medium one, too sweet might not work with the figs.

[scott]

Thanks for the suggestion. That might carry over well to the entrée too - Thai. Matching wine with Thai is always a challenge but I think Gewurtztraminer works as well as anything.

BTW, her dessert is a chocolate cake with wasabi. This sounds pretty interesting.