A delicious appetizer, with just enough variation on the theme to be interesting, yet simple enough that it can be scaled up with ease.
The pictures and quantities below are for one portion, scale up as you require.
1 coffee spoon Balsamic Vinegar
2 coffee spoon Port
1/2 tea spoon Sugar (optional)
Baby Spinach (to taste)
Baby Arugula (to taste)
1 tea spoon Dijon mustard
1 table spoon Cider vinegar
1 table spoon Olive oil
1 pinch Ras el hanout
1 small Baguette
Goat Chesse (to taste)
Sliced almonds (to taste)
1/2 tea spoon Honey
Salt and Pepper (to taste)
1. In a small pot, pour about 1 coffee spoon of balsamic vinegar and 2 coffee spoons of port. Allow to reduce on a very low heat. To make a thicker syrup you can add about half a tea spoon of sugar.
2. In a sealed container mix the Dijon mustard with the cider vinegar and olive oil. Add salt and pepper. Shake until uniform in texture.
3. Cut the baguette on the bias. Lightly rub olive oil on both side of the bread.
4. Toast the baguette slices.
5. While the bread is toasting, wash and slice the figs. Grind the spices if you bought them whole.
6. Assemble the croutons.
Left : Cheese topped with sliced almonds
Center : Figs, topped with the cheese.
Right : Cheese that has been seasonned on both sides with Ras el Hanout
Put back in the oven at broil until the cheese is warm and starting to melt.
7. Dress the greens with the vinaigrette. Drizzle a bit of honey over the crouton with the almonds. Drizzle the balsamic reduction over the crouton with the figs.
Serve while warm.