Thanks to Kitchen Play, we have been eating pretty good around here! The thing I most enjoy about participating in Kitchen Play's Progressive Party Menu is that I try foods and techniques in the kitchen that I would normally not try or even know about. This month's sponsor, the National Onion Association, can be proud of the recipes that various food bloggers created centering around onions.
This is my entry for the Amuse Bouche course. Megan knocked it out of the park with her Caramelized Onion and Goat Cheese Vol-Au-Vents. When I saw the figs and fig vinegar in this recipe, I knew I had to try it. One of my new loves is a fig spread that I found at Whole Foods, I subbed the fig spread for the fresh fig slice that Megan called for, mainly because that is what I had on hand (well, and I love it). I also opted for Back to Nature's Multi-Seed Rice Thin Crackers instead of the Vol-Au-Vents so that I could make these gluten-free.
These were super-delicious! A tasty bite! I also did not use goat cheese, but a lovely goat milk gouda that I recently discovered at Whole Foods. It is hands down one of my favorite cheeses right now. It is a mild gouda that takes on the flavor of whatever you pair it with. It was fabulous with the fig spread and fig vinegar drizzled over it.
Speaking of the fig vinegar. Take a look at this:
I know that isn't the best photo, but I had to add it for a couple of reasons: 1) I have never reduced vinegar, so that was new technique for me and 2) I picked up this beautiful Lodge piece at a garage sale for $1. I just love that! It is the perfect size for melting butter or reducing vinegar (please ignore my dirty stovetop...I had been cooking all day!).
These were so yummy that I think I need to host a party just so I can serve them!