+
0 (0)

Categories: Appetizers, Main courses, Vegetarian

Grilled Fig and Herbed Cheese Crostini

Grilled Fig and Herbed Cheese Crostini
Los Angeles Times

It's hard to beat fresh figs served with Camembert, Brie or goat cheese; the sweetness of the figs marries so well with the creaminess and saltiness of the cheese. But the calories of this summer pleasure can be more than ... Read more

Total time: 25 minutes | Makes 12 slices
  • 6 figs, cut in half lengthwise
  • Nonstick cooking spray
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon lemon juice
  • 1 cup low-fat cottage cheese
  • 2 tablespoons minced sage, divided
  • 1 tablespoon minced chives
  • 1/4 teaspoon salt
  • Dash freshly ground pepper
  • 12 slices French bread

Step 1Heat an outdoor grill to medium, or heat a well-seasoned grill pan over medium heat.

Step 2Lightly spray the cut surface of the figs with cooking spray. Place the figs on the grill, and cook until browned on both sides, 2 to 3 minutes a side. Place the figs in a shallow dish and drizzle with the balsamic vinegar and lemon juice. Let the figs marinate while you prepare the remaining ingredients.

Step 3Puree the cottage cheese in a food processor or blender until smooth and light. Stir in 1 tablespoon of the sage, the chives, salt and pepper. Set aside.

Step 4Lightly spray both sides of the bread slices with cooking spray. Grill the slices on both sides until golden brown, 2 to 4 minutes.

Step 5Spoon about 1 tablespoon of the cottage cheese mixture on each slice of bread, spreading to the edges. Top each slice with a grilled fig and sprinkle with the remaining sage.

Each slice:
106 calories; 298 mg sodium; 2 mg cholesterol; 1 gram fat; 0 saturated fat; 18 grams carbohydrates; 5 grams protein; 1.34 grams fiber.
Have a specific question about a recipe or found a problem? Let us know at food@latimes.com
More recipes in Appetizers
Zucchini, feta and basil frittata
Street's Kaya toast plate
Fennel-aquavit gravlax with caraway creme fraiche
Roasted Tomato Soup