Smoked Gouda and Bourbon-Glazed Fig Crostini

This crostini is a sophisticated nod to the Prohibition era, combining the smoky depth of aged Gouda with the sweet, boozy complexity of figs simmered in bourbon. The crunchy toasted bread provides the perfect base for this rich, celebratory bite, making it an ideal appetizer for any festive gathering.

Cheese & Dairy

Ingredients

baguette, sliced into 1/2-inch thick rounds
tablespoons olive oil
oz smoked Gouda cheese, thinly sliced or crumbled
1/2 cup dried mission figs, stemmed and quartered
1/4 cup good quality bourbon
tablespoons balsamic vinegar
tablespoon brown sugar
1/4 teaspoon sea salt
Fresh thyme sprigs, for garnish

Method

Preheat oven to 375°F (190°C). Brush both sides of the baguette slices with olive oil and toast on a baking sheet for 8 minutes
minutes until golden and crisp.
While the bread toasts, prepare the bourbon
glazed figs. Combine the figs, bourbon, balsamic vinegar, brown sugar, and salt in a small saucepan. Bring to a simmer over medium heat, then reduce heat to low and cook for 5 minutes
minutes, stirring occasionally, until the liquid has reduced to a thick, syrupy glaze.
Top each toasted crostini with a slice or crumble of smoked Gouda cheese. Return the crostini to the oven for 2 minutes
minutes, just until the cheese begins to soften and melt slightly.
Spoon a small amount of the warm bourbon
glazed figs over the melted Gouda on each crostini. Garnish with a tiny sprig of fresh thyme before serving.

Chef's Tip & Pairing

For a perfect pairing that honors the theme, serve this crostini with a classic Old Fashioned cocktail, or pair it with a rich, full-bodied Zinfandel whose dark fruit notes will complement the fig and bourbon.

From the Tini Crostini Collection