Fig Balsamic Recipes | beaufort-olive-oil

Black Mission Fig Dark Balsamic

Whipped Masarpone with Summer Fruit

1 cup whipping (35%) cream, 4 Tbsp divided granulated sugar, 1 cup mascarpone cheese, 1 cup fresh berries or fruit (you can use a mix of strawberries, raspberries, blackberries, cherries, blueberries, or whatever is in season), & 2 Tbsp of Fig dark balsamic vinegar

In a cold mixing bowl, whip the cream. When the cream is almost stiff, whip in 3 Tbsp of the sugar. When the cream is stiff, fold in the mascarpone cheese and place in the fridge, uncovered, for 15 min. to chill. In a separate bowl, place the berries, drizzle with the balsamic, and then sprinkle with the remaining 1 Tbsp of sugar. If you're using cherries or strawberries, chop roughly so the fruit is in smaller chunks; raspberries, blackberries, and blueberries can be left whole. Stir the fruit to ensure everything is well coated in balsamic and allow to macerate for another 5-10 min. Take the whipped cheese out of the fridge and gently fold in the balsamic macerated berries to create a swirl effect before serving.

Chèvre Crostini

8-10 baguette slices (1/2 in. thick), 2 Tbsp fresh extra virgin olive oil, 1/2 cup chèvre, 1/2 cup arugula or baby kale, & 2 Tbsp Fig dark balsamic vinegar

Preheat the broiler to high. Place the baguette slices on a cookie sheet. Drizzle with the olive oil and toast under the broiler until crisp and golden, about 2 minutes. Top each piece of baguette with a generous spread of goat cheese and then arugula, and drizzle with the balsamic.