Savory Fig & Shallot Crostini
28 Hors d’oeuvre servings

INGREDIENTS
28 thin baguette slices, 1/8” thick pieces, cut on the bias
Spray olive oil
3/4 cup balsamic vinegar
14 dried figs
10 medium shallots, peeled and sliced into 1/8” pieces
1 Tablespoon olive oil
1 1/2 teaspoons fresh thyme
1/4 teaspoon red pepper flakes

DIRECTIONS

1. Spray baguette slices with oil
   Toast slices under broiler until golden brown about 4 minutes

   Bring balsamic vinegar to a boil; reduce to syrup over medium-low heat about 15-20 minutes

2. Place figs into 3 cups water.
   Bring to a boil and simmer covered until plump and tender about 15 minutes.
   Remove figs from water, remove stem and slice in half

3. Sweat shallots in oil, add thyme and salt, cook on med-low heat about 15 minutes
   Remove from heat and add red pepper flakes

4. Drizzle crostini with balsamic reduction
   Pile a small serving of cooked shallot onto crostini
   Lay half a fig next to the shallots
   Drizzle with balsamic reduction

---

Nutrition Facts Serv. size 1 crostini (40g) Servings 28 Calories 89   Fat Cal. 11   *Percent Daily Values (DV) are based on a 2,000 calorie diet.

Amount/Serving % DV* Amount/Serving %DV* Total Fat 1g 2% Total Carb. 17g 6%   Sat. Fat 0g 0%   Fiber 1g 4%   Trans Fats 0g     Sugars 4g   Cholest. 0mg 0% Protein 2g   Sodium 227mg 0%       Vitamin A 0% Vit. C 0% Calcium 4% Iron 4%