BALSAMIC FIG RECIPE RECIPES

Steps:

• Preheat the oven to 375°F.
• Season the pork with salt and garlic powder and place on a baking pan.
• Combine the vinegar and fig butter and generously brush it all over the pork.
• Roast until the center of the pork reaches 145°F with a meat thermometer, about 25 to 30 minutes depending on the size of your pork and your oven.
• Let it rest for 10 to 15 minutes before slicing into 8 pieces.
• Top with parsley if desired.

Steps:

• Preheat the oven to 190C/375F/Gas 5.
• Trim the ends of the baguette and cut it into diagonal slices about 2cm/1in thick. Place on a large baking sheet, drizzle with oil and bake for 7-8 minutes.
• For the tomato, basil and mint variation, roughly chop the tomatoes and place in a small bowl. Drizzle a little oil over, rip up the basil and mint leaves and add them along with salt, pepper and sugar to taste. Toss everything together.
• For the white bean variation, put the cannellini beans in a small bowl, add a good drizzle of oil, seasoning and then mash roughly with a fork. Cut the slices of prosciutto in half.
• Finally, for the goats’ cheese variation, mash the goats’ cheese with a fork in a small bowl and season, to taste with salt and freshly ground black pepper. Cut the figs into eight pieces.
• Remove the crostini from the oven. They should be just crisp. Cut the garlic clove in half and rub the cut edge all over their tops.
• Now to assemble, simply spoon the tomato mixture onto eight of the crostini.
• Arrange the rocket on eight more and dollop the mashed cannellini beans on top. Lightly scrunch the prosciutto up and arrange on top of each one.
• Finally, spread the goats’ cheese over the remaining eight crostini, arrange a couple of pieces of fig on top of each, scatter the mint leaves over and drizzle with a little balsamic and honey.
• Arrange the crostini on a large serving platter or cake stand and serve.