Manchego and Fresh Fig Chutney for Crostini
photo by Tulip-Fairy
- Ready In:
- Put the onion, sugar, spices, ginger and vinegar in a pan and cook together slowly until the onion is completely softened. Add the fig wedges and cook for another 5 - 10 minutes until the figs are just starting to break down.
- Drizzle olive oil over the baguette slices and grill/broil until toasted.
- Serve chutney over baguette slices, top with shaved manchego and a few rocket leaves.
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I have just come on here to post this recipe and found you already have. It is delicious, a good food magazine recipe if I remember rightly? I have a photo to post which I will submit here also. In my version I cut the figs quite small as my family are not keen of big lumps of fruit. Flavours are wonderful and rich and is great at Christmas with all the cold meats and cheese boards.