Manchego, Fig & Fruit Crostini
This is a truly easy and deliciously dazzling appetizer or snack. When I make it for a crowd, I use a hearty multigrain baguette or rustic loaf (something with some texture and nuttiness). When I make it for myself, I use a poppyseed bagel or English muffin. You really can’t go wrong with any base…it’s the combination of flavors on top that make it!
Off-Script Tip: Try swapping-out the apple for other seasonal fruits: pear, peach (in summer), or apricot (in spring).
A simple, easy appetizer made with the best fruits and flavors of the season.
- 1 medium multigrain baguette or oblong rustic loaf, cut into 1/2-inch thick slices
- 1/4 c. extra virgin olive oil
- 1 tbsp. apple cider vinegar
- 1 small garlic clove or 1/2 large garlic clove, grated
- 1.5 c. (approximately) good quality fig jam or preserves
- 1 large sweet apple like Honeycrisp, cut into at least 30 very thin slices (consider using a mandoline)
- 6 oz. 6-12 month aged Manchego cheese (the age matters, see TIP A below), cut into at least 45 very thin slices (consider using a mandoline)
- 1 large avocado (optional), cut into 15-30 very thin slices and lightly squeezed with fresh lemon juice (to preserve color)
- kosher or flake sea salt and fresh ground pepper (for finishing)
- fresh thyme leaves or delicate sprigs (for finishing)
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Lay the bread slices flat across 2 large rimmed baking sheets and put the baking sheets in a pre-heated 425° oven to lightly pre-toast the bread (about 5-6 minutes). Rotate the baking sheets as needed. Once you see the first signs of toasted color, remove the pans from the oven.
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Meanwhile, combine the olive oil, apple cider vinegar, and grated garlic in a medium-size bowl and whisk vigorously to combine. Add the apple slices to the bowl and toss to coat. Let them hang-out in the oil-and-vinegar mixture for a few minutes as you prepare the other toppings. Thinly slice the Manchego cheese, separate the thyme leaves and delicate sprigs from their stems, and thinly slice the avocado (if using). Be sure to give the avocado slices a generous squeeze of fresh lemon juice to preserve their color (you can do so directly on your cutting board).
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With the lightly pre-toasted bread still on their baking sheets, gently dab the top of each one with the oil-and-vinegar mixture surrounding the apple slices. Use a silicone brush (vs. pastry brush) so as not to leave any bristles on the top of the toasts. Then, spread a generous dollop of fig jam or preserves over each toast. Top each with 2 (or more) thin slices of marinated apple and 3 (or more) thin slices of Manchego cheese. Return the pans to the oven for another 4-5 minutes for the cheese to thoroughly melt (do not let it brown). Rotate the pans between oven racks as needed.
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When ready to serve, transfer the melted Manchego-topped toasts to a serving platter and work quickly (while still warm) to put 1-2 thin slices of avocado on each (if using). Lightly sprinkle kosher or flake sea salt, fresh ground black pepper, and fresh thyme leaves or sprigs over the toasts and platter. Serve warm.
TIP A: I never thought I'd be so highfalutin as to specify the age of the cheese to use in one of my recipes, but never say never. Through quite a bit of taste-testing, I've found that age really matters with Manchego cheese. Anything under 3 months is pretty bland and rubbery (not worth the specialty cheese expense). But at about 6 months, its characteristic rich, nutty flavor presents and just gets better from there. With age, Manchego also becomes more firm, so 8-month aged seems to be the sweet-spot for this recipe (maximum flavor, but still easy to cut into thin slices). If you use 12-month aged Manchego for this recipe, then you may find that it crumbles on you while slicing. Don't fret—just top your crostini with crumbles instead of slices.