hi foodtubers what’s up it’s Alex the
French guy cooking and today I’m gonna
share with you how to make ponchita figs
and cheese crostini so Boston I’ve asked
me to come up with my perfect serve and
I think that those indulgent it’s really
a perfect for that special moment when
you come back home in the evening with a
glass of red wine yeah there was a bit
too much cliche so that’s why I did not
mention it in the first place comes to
hit that cliche the world itself is way
too much cliche ah it’s too much cliche
cliche this recipe makes about 12
crostini as known as small slices of
toasted bread with savory toppings first
up let’s prepare the main topping and
for that I just got some beautiful and
early figs coming straight from the
market I record whole things would be
way to make for the crostini so just
slice them in half lengthwise now grab a
few slices of pancetta and unroll them
if you can’t find this Italian bacon
then you can definitely use any regular
streaky bacon and my mummy what they say
about the pancetta type that’s not the
same gently rub the fig halves in it a
very light drizzle of olive oil and
place them in an ovenproof dish and
roast them in a preheated oven at 200
degrees Celsius or 400 degrees
Fahrenheit for about 10 minutes in the
meantime let’s get the bread ready and
for that I’ve got some nice baguette
bread it’s not a cliche it’s not sliced
em on a bias about a centimeter thick
then place them in a griddle pan on high
heat along with a drizzle of olive oil a
few minutes each side should give
beautiful char marks and a nice crisp
to make this recipe extra-special I
reckon we also need a few walnuts those
three nuts are great if you want to add
long-lasting flavors to any dish but
they are also great as a source of
omega-3 fatty acid crush them roughly
right the things already they look soft
and caramelized now all we have to do is
to build up the crostini start with a
slice of bread then spread out a dollop
of shallots and chives soft cheese add a
few rocket leaves now proudly place the
fig wrapped in pancetta on top sprinkle
it with crushed walnut add a few
tarragon leaves or flat leaf parsley if
you can spot some and finish it with
some freshly ground black pepper
so guys that’s it I hope you enjoy this
recipe and if you did then give it a
like thumbs up and shout out over on
your social media if you need more
appetizer recipes then pop over on my
channel and learn how to make mini
ceviche oven baked falafels and mr. clay
eggplants of course do not forget to
subscribe to foodtube and my own channel
as well for many more delicious recipes
bye bye studies
you
French guy cooking and today I’m gonna
share with you how to make ponchita figs
and cheese crostini so Boston I’ve asked
me to come up with my perfect serve and
I think that those indulgent it’s really
a perfect for that special moment when
you come back home in the evening with a
glass of red wine yeah there was a bit
too much cliche so that’s why I did not
mention it in the first place comes to
hit that cliche the world itself is way
too much cliche ah it’s too much cliche
cliche this recipe makes about 12
crostini as known as small slices of
toasted bread with savory toppings first
up let’s prepare the main topping and
for that I just got some beautiful and
early figs coming straight from the
market I record whole things would be
way to make for the crostini so just
slice them in half lengthwise now grab a
few slices of pancetta and unroll them
if you can’t find this Italian bacon
then you can definitely use any regular
streaky bacon and my mummy what they say
about the pancetta type that’s not the
same gently rub the fig halves in it a
very light drizzle of olive oil and
place them in an ovenproof dish and
roast them in a preheated oven at 200
degrees Celsius or 400 degrees
Fahrenheit for about 10 minutes in the
meantime let’s get the bread ready and
for that I’ve got some nice baguette
bread it’s not a cliche it’s not sliced
em on a bias about a centimeter thick
then place them in a griddle pan on high
heat along with a drizzle of olive oil a
few minutes each side should give
beautiful char marks and a nice crisp
to make this recipe extra-special I
reckon we also need a few walnuts those
three nuts are great if you want to add
long-lasting flavors to any dish but
they are also great as a source of
omega-3 fatty acid crush them roughly
right the things already they look soft
and caramelized now all we have to do is
to build up the crostini start with a
slice of bread then spread out a dollop
of shallots and chives soft cheese add a
few rocket leaves now proudly place the
fig wrapped in pancetta on top sprinkle
it with crushed walnut add a few
tarragon leaves or flat leaf parsley if
you can spot some and finish it with
some freshly ground black pepper
so guys that’s it I hope you enjoy this
recipe and if you did then give it a
like thumbs up and shout out over on
your social media if you need more
appetizer recipes then pop over on my
channel and learn how to make mini
ceviche oven baked falafels and mr. clay
eggplants of course do not forget to
subscribe to foodtube and my own channel
as well for many more delicious recipes
bye bye studies
you
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