smoked fig and blu di bufala crostini recipe on fmitk.com

Smoked Fig and Blu di Bufala Crostini

Share on Facebook0Pin on Pinterest0Tweet about this on TwitterShare on Google+0Share on Tumblr0Share on StumbleUpon0Share on Reddit0Email this to someonePrint this page

smoked fig and blu di bufala crostini recipe on fmitk.com

My wonderful friends over at The Cheese Store of San Diego always keep me apprised of the latest and greatest in cheese deliciousness. This month, one of their featured cheeses is Blu di Bufala, a buffalo milk cheese from Italy that is decadent, sweet and slightly nutty flavor.

And it’s AMAZING. It’s my new favorite blue cheese; not as salty as blues usually are, slightly sweet and definitely addicting!

I grabbed a bunch of black mission figs at the farmers market as well, and thought blue cheese and figs would work well together. Then I decided to smoke the figs, because everything is better smoked. If you don’t have a stovetop smoker, I recommend you get one immediately or try this DIY Stovetop Smoker – all you need is foil, a pot and a steamer insert! I use a Camerons Stovetop Smoker.

FMITK’s resident beer enthusiast Natalie recommends pairing this crostino with a nice scotch ale like Ale Smith’s Wee Heavy.

smoked fig and blu di bufala crostini recipe on fmitk.com

You’ll need some blu di bufala, figs, an onion and a baguette. My favorite baguette in San Diego is from Bread & Cie. Not pictured: butter, lime and sea salt.

smoked fig and blu di bufala crostini recipe on fmitk.com

Blu di bufala – sweet, slightly nutty, very decadent and super addicting!

smoked fig and blu di bufala crostini recipe on fmitk.com

Quarter the figs. Fig season is so short, so I’m getting the most of them while they’re around!

smoked fig and blu di bufala crostini recipe on fmitk.com

Put about 1 1/2 tbsp of applewood chips in the bottom pan of the smoker. Place the figs in and smoke for 10 minutes.

smoked fig and blu di bufala crostini recipe on fmitk.com

These smoked figs would also be a great addition to salad.

smoked fig and blu di bufala crostini recipe on fmitk.com

Cut slices of baguette on a bias and toast lightly. Get step-by-step instructions for the caramelized onions here.

smoked fig and blu di bufala crostini recipe on fmitk.com

Top the toasted baguette with some blue cheese – a lot or a little, depending on how much you love blue cheese. I did about a tablespoon per toast.

smoked fig and blu di bufala crostini recipe on fmitk.com

Top with some caramelized onion.

smoked fig and blu di bufala crostini recipe on fmitk.com

And 3-4 slices of smoked fig.

smoked fig and blu di bufala crostini recipe on fmitk.com

Finish with a little squeeze of lemon or lime juice and a sprinkle of coarse sea salt.

smoked fig and blu di bufala crostini recipe on fmitk.com

Devour!

 

4.0 from 1 reviews
Smoked Fig and Blu di Bufala Crostini
 
Prep time
Cook time
Total time
 
Author:
Serves: 10 toasts
Ingredients
  • 1 onion, thinly sliced
  • 2 tbsp unsalted butter
  • 8 oz fresh black mission figs (about 10 figs)
  • 1/4-1/2lb Blu di Bufala or your favorite blue cheese
  • 1 baguette
  • 1/2 lemon or lime (optional)
  • sea salt
  • applewood chips
Instructions
  1. For the caramelized onion: Step-by-step instructions here. Thinly slice the onion. In a stainless steel skillet, melt butter over medium heat. Add in onion and stir to coat. Cook over medium, stirring occasionally, until the onions begin to turn golden brown, about 10 minutes. Turn the heat to medium-high and cook an additional 10 minutes, stirring frequently, until the onions are a deep golden brown. Season with sea salt.
  2. For the smoked figs: Remove any tough stems from the figs and quarter. Smoke using 1 1/2 tbsp applewood chips for 10 minutes. see notes below.
  3. Assemble the crostini: Lightly toast biased-cut slices of baguette. Top with some blu di bufala; depending on how much you like blue cheese, this could be 1 tsp or 1 tbsp - my preference is closer to 1 tbsp. Top with about 1/2 tbsp of the caramelized onions, and 3-4 slices of smoked fig. Finish with a squeeze of citrus (I used a lime) and a sprinkle of sea salt.
Notes
Note: If you don’t have a stovetop smoker, you can make one yourself out of a pot, some foil and a steamer insert. Instructions here: DIY Stovetop Smoker

Share on Facebook0Pin on Pinterest0Tweet about this on TwitterShare on Google+0Share on Tumblr0Share on StumbleUpon0Share on Reddit0Email this to someonePrint this page
6 replies
  1. Brandon @ Kitchen Konfidence
    Brandon @ Kitchen Konfidence says:

    Ok, 1. I need to get my hands on a stove top smoker, and 2. I NEED to make this. Figs are a seasonal favorite of mine, and I could eat them every which way. Here’s and idea that just came to mind: smoked figs with honey, rosemary and ricotta crostini.

    Reply
    • holly
      holly says:

      YESSSSS!! Please get a stovetop smoker immediately. It will rock your world! Smoked figs with honey, rosemary and ricotta sounds amazeballs. Have you ever made your own ricotta? It’s super easy and makes the storebought stuff taste like water. There’s a recipe for it on the site 🙂

      Reply
  2. sundiegoeats
    sundiegoeats says:

    Love that this blue cheese is less salty than most blue cheese and mozzarela di bufala is so much better than mozzarella of cow so naturally this blue cheese will be superior as well 😉

    And you included my all-time food kryptonite which I can never resist which are figs! And you smoked them! Have you seen the little smoking gun smokers? I wonder if they infuse as much smoke flavor in food as a regular smoker.

    Reply
    • holly
      holly says:

      I’ve seen the little gun smokers but I’ve never used one. Stay tuned though! There may be a stovetop smoker giveaway coming up next week 😉

      Reply

Trackbacks & Pingbacks

  1. […] Five Spice Smoked Salmon with Bok Choy and Mushrooms Smoked Figs & Blu di Bufala Smoked Avocado and Harissa Shrimp Hot Smoked Salmon Pâté Smoked Corn, Red Quinoa and Black Bean […]

Leave a Reply

Want to join the discussion?
Feel free to contribute!

Leave a Reply