The Local Palate Newsletter
Sign up to recieve news, updates, recipes, cocktails and web exclusives about food culture in the south

Share this article via email

Subscribe

Subscribe
Save 69% off of newsstand price now!

Subscribe to The Local Palate
Savor the South eNewsletter Subscribe Send as Gift Customer Service App Store Google Play

Sign up

Sign up to receive fresh recipes, gourmet getaway guides, and other tasty treats in your inbox.

Passerelle Tartine

Advertisement

Ingredients

1 baguette, sliced

4-6 ounces goat cheese

Fig shallot preserves (recipe follows)

4-6 ounces prosciutto

Fig Preserves

15 Calimyrna figs, quartered

4 cups hot water

1 ½ tablespoons brandy extract

7 shallots quartered

¾ cups white balsamic vinegar

3 cups sugar

Directions

  1. Place dried figs in a container with hot water and brandy extract for an hour to rehydrate.
  2. Add remaining ingredients and bring to a simmer over medium heat. Reduce heat and cook until liquid is slightly thick, Be careful not to overcook; if the figs start to brown and liquid is minimal you’ve gone too far.
  3. Remove from heat and cool completely. Preserves will keep approximately 4 weeks if stored in sealed containers in the refrigerator.

To Assemble

  1. Toast baguette slices.
  2. Spread goat cheese onto each slice.
  3. Spread fig shallot preserves on each slice and then cover with sliced prosciutto.
Print Recipe