Valley Fig Growers

Poached Figs in Red Wine

A taste of autumn comes together in this easy appetizer that pairs well with a dry red wine. Poached figs in red wine and savory sweet potato are easy toppings for crostini bread. Soaking the California Figs in wine not only plumps them up but infuses them with flavor. I used Mission Figs here, but Golden Figs would work as well. The savory spread made with California Sweet Potatoes pairs with the richness of the figs for an unforgettable party starter.

Makes 30 crostini

Ingredients

Sweet Potato Crostini

1 large baguette, sliced into 30 1/4-inch rounds

1 pound California sweet potatoes, chopped into 1/2-inch pieces (about 3 cups)

1 ½ tablespoons honey

1 tablespoon olive oil

½ teaspoon minced fresh rosemary leaves

½ teaspoon orange zest

1 teaspoon kosher salt

1/8 teaspoon ground black pepper

 

Red Wine California Figs

½ cup dry red wine

¼ cup fresh orange juice (from 1 orange)

1 tablespoon light brown sugar

1 cup sliced Blue Ribbon Orchard Choice or Sun-Maid California Figs (4 ounces)

Directions

Toast the baguette slices for 12 minutes at 350°F or until stiff to the touch. Cool the bread. Meanwhile boil or steam the sweet potatoes until fork tender, about 5 minutes. Heat the honey, olive oil, and rosemary in the microwave for 25 seconds. Mash the sweet potatoes. Stir in the orange zest and hot honey mixture. Then stir in the salt and pepper. Cool the mashed sweet potatoes. Heat the wine, orange juice, and brown sugar over high heat until just boiling. Stir in the sliced figs. Turn off the heat. Cover the saucepan, soaking the figs for 5 minutes. Drain the figs. Prep the crostini with a smear of sweet potato and then tile one or two wine-soaked figs on top.

Recipe and photo by Annelies Zijderveld