Essex Junction's Fig Preserves & Burrata Crostini
Click below for video.
For the Preserves:
1 c. water
2 tbs. vanilla extract (or use a whole vanilla bean, split in half lengthwise)
2 tbs. fresh lemon juice
2 c. sugar
12-13 dried Mission figs, stems removed
For the Crostini:
1 good quality baguette
burrata cheese (you'll get about 4 crostini from each ball of cheese)
Combine water, vanilla, lemon and sugar in a sauce pan and place over medium heat for about 5 minutes or until sugar is completely dissolved in the liquid.
Place figs in a cold sauce pan. Pour hot liquid over them, and set over medium-low heat. Bring the liquid to a simmer and cook for about 30-45 minutes until figs are tender and begin to break apart.
Remove figs from juices and place in a blender or food processor. Reserve juices. Pulse figs until a sticky paste - or jam - forms. Add liquid as needed until desired consistency is reached.
Slice baguette on an angle. Brush slices with olive oil and broil or grill until slight char marks form.
Spread fig preserves over crostini. Top with sliced burrata cheese. Season with salt and pepper and drizzle with good quality olive oil. Serve as an appetizer.
90 Washington St.
Bloomfield, NJ 07003
To see more from my trip to Essex Junction - check out my piece on Hip New Jersey!