Trio of Crostini

• Seafood

  • 1 (4-ounce can Solid white tuna

• Produce

  • 1 Basil, leaves
  • 1 cup Cherry tomatoes
  • 4 Figs

• Condiments

  • 1/4 cup Balsamic vinegar
  • 1 tbsp Capers
  • 1 tbsp Honey
  • 1 Splash Lemon juice
  • 3 tbsp Mayonnaise

• Baking & Spices

  • 2 Salt and pepper

• Oils & Vinegars

  • 1/4 cup Olive oil, Extra Virgin
  • 1/2 tbsp Olive oil, Extra Virgin

• Bread & Baked Goods

  • 12 slices Baguette or country-style italian bread

• Dairy

  • 1 tbsp Butter
  • 4 oz Cheddar cheese, grated sharp
  • 4 oz Goat cheese
  • 4 oz Mozzarella cheese, fresh

Found on lemonblossoms.com

Description

Directions

• Preheat the oven to 375° F. Brush the bread slices with the olive oil and arrange them on a baking sheet. Bake them until golden, for about 12 to 15 minutes. Remove them from the oven and let them cool to room temperature.
• In a medium sauté pan over medium-low heat melt the butter. Add the honey and mix well. Place the figs cut side down and caramelized over medium heat for about 4 minutes, turn the figs and caramelize for an additional minute. Remove from the heat.
• Spread the goat cheese on the crostini and place the caramelized figs on top.
• To make the balsamic syrup:
• In a small saucepan boil the balsamic vinegar until reduced to about half.
• In a medium bowl gently combine the tomatoes, mozzarella, basil and olive oil. Season with salt and pepper to taste.
• Top the crostini with the tomato/mozzarella mixture and drizzle with the balsamic reduction.
• In a small bowl combine the tuna, mayonnaise, capers and the lemon juice. Mix well and season with salt and pepper to taste.
• Place the crostini on a baking sheet and mound with the tuna mixture. Top with the shredded cheese.
• Heat the broiler. Broil 4 inches from the heat for about 3 minutes or until the cheese is melted.