DUNHAM CELLARS WINE CLUB - JUNE 2016
CROSTINI WITH POACHED FIGS AND GOAT CHEESE
-Jacquie Roach, Dunham Cellars Controller
- 2 cups Dunham Cellars Cabernet Sauvignon
- 2 Tablespoons plus 2 teaspoons honey
- 6 dried Mission figs
- 2 whole star anise
- 3 oz. pancetta, sliced into ¼ inch slices
- 1 loaf country white bread, cut into ½-inch slices
- 2 Tablespoons olive oil
- 8 oz. goat cheese, room temperature
- 2 Tablespoons lemon juice
- 1 teaspoon fresh mint, chopped
- ¼ teaspoon kosher salt
- 2 Tablespoons fresh mint, sliced for garnish
2015 Dunham Rose
In a medium saucepan combine the wine, 2 Tablespoons of the honey, the figs and star anise. Bring to a boil over medium heat. Reduce the heat to low and simmer until the figs are plump and tender, about 20 minutes. Transfer the figs to a cutting board to cool for 5 minutes, then cut into ½-inch slices. Discard the star anise and bring the liquid back to a boil over medium heat. Cook until the mixture is thick and reduced to ¼ cup, about 10 minutes. Transfer into a small bowl and cool to room temperature.
Place a rack in the middle of the oven and preheat to 375 degrees.
Place the pancetta on a baking sheet and bake until the slices are crispy and brown, about 6 minutes. Let cool and then roughly chop. Brush the bread slices with the olive oil. Place on a baking sheet and bake until lightly toasted, about 8 minutes. Transfer to a cooling rack.
In a medium bowl combine the goat cheese, lemon juice, remaining honey, chopped mint and salt. Spread 1 teaspoon of the mixture onto each crostini. Top with fig slices and pancetta crumbles. Sprinkle with sliced mint. Just prior to serving, drizzle with the reserved syrup.
Serves 6 to 8