Savoury Recipes
For the crostini:
For the fig preserve:
Crispy baguette slices topped with homemade fig preserve, creamy goat's cheese, Parma ham, rocket and crunchy walnuts. An elegant combination of sweet and savoury flavours, perfect as an appetiser, a wine accompaniment or part of a tapas platter.
Wash the figs, remove the tough ends and cut them into smaller pieces.
Place the figs in a saucepan, add the Gellwe Konfiturex 3:1 and mix thoroughly, without adding the sugar at this stage. Heat over a medium heat, stirring until the mixture begins to boil.
Add the sugar and lemon juice. Cook for another 3–5 minutes after the mixture returns to the boil.
Spoon a little preserve onto a cold plate. If it sets quickly, it is ready.
Pour the hot preserve into sterilised jars, seal tightly and turn upside down for approximately 5–10 minutes.
Arrange crispy baguette slices on a large serving platter or wooden board.
Spread a thin layer of fig preserve over each slice, then add pieces of goat's cheese. If using a goat's cheese log, cut it into slices. Softer cheese can be gently crumbled or spread over the bread.
Garnish with rocket leaves, pieces of Parma ham and chopped walnuts.
For an extra flavour contrast, add a few drops of honey or a little freshly ground black pepper, if desired.
Serve immediately, while still slightly warm. These crostini make an elegant snack, a delicious accompaniment to wine or a lovely addition to a tapas platter.
