As of late I have been going to the farmers market weekly. Sometimes even attending 2 or 3 markets a week. I have become obsessed with buying my produce from local farmers. The freshness of the produce is like no other. It’s fig season and as soon as I saw that figs were being sold at a local farmers market those babies were mine. Last year I made my first fig jam and this year it was time to repeat the recipe and share it with you all. My much-loved way to have fig jam is with bread and cheese.
Let’s start with the fig jam. I am not by any means an expert on jam making but I knew I wanted to add some kind of alcohol to my fig jam. I had a bottle of port wine sitting in the cabinet, so I thought why not get the figs boozed up with it. Don’t worry the port wine does not over power the flavor of the figs. In fact it brings the best out of the figs.
This is the easiest jam you will ever make. It’s the five ingredients listed above and allow to marinate in a large bowl for about an hour. I don’t add much sugar to this jam as I am not fond of very sweet jellys or jams. Add more sugar if you are on the sweeter side.
Cook this down until the figs are soft and broken up. Some like their jams chunky but I lean towards smooth jams. I throw the cooked fig jam into a food processor to create the smooth texture. I do not follow the canning process since this makes enough to last 2 weeks in my fridge. Place fig jam an airtight container and keep refrigerated.
Now you could stop here and eat the fig jam with whatever you like but why? These crostinis are to die for. Simple ingredients with so much flavor. You get sweet, salty and crunch at once.
I use UDI’s gluten free french baguette to make my crostinis but you can use any french bread. Spread the port infused fig jam on hot toasted bread slices, top with salty buttery manchego cheese and as a final touch sprinkle chopped up marcona almonds. Pair this with a sparkling wine and you have a perfect Saturday afternoon (or any afternoon) snack.
Created by: Diana D. Mendoza
- 2 lbs ripe fresh figs, quartered
- Juice of 1 tangerine or orange
- 1/2 cup of Port wine
- 3/4 cup of brown sugar
- 1/4 tsp of salt
- 1 French Bread, sliced (My favorite UDI's)
- Salt and Pepper
- Extra Virgin Olive Oil
- Port Wine Infused Fig Jam
- Manchego cheese, sliced
- 1/4 cup of Marcona Almonds, chopped
1) Combine ingredients listed all in a large bowl and allow to marinate for an hour or so.
2) In medium size sauce pot, bring fig mixture to a boil over high heat for about 5 minutes.
3) Reduce heat to medium-low and let fig mixture to cook and thicken for about 20-25 minutes. Then remove from heat.
4) Let mixture cool down to room temperature. Place in a food processor and blend for about 30-60 seconds.
5) Spoon jam in individual containers with air tight lids. Keep refrigerated.
1) Pre-heat oven to 375. Place french bread slices on a cookie sheet. Sprinkle salt and pepper and drizzle olive oil on both sides of bread.
2) Toast french bread slices. About 3-4 minutes on each side.
3) Allow bread slices to cool a bit.
4) Spread slices with Port Wine infused Fig jam, top with manchego cheese slice and sprinkle marcona almonds.