For an easy and elegant starter you can’t go wrong with Fig And Pâté Bruschetta. The figs are simmered in spiced up port and served atop nutty toast slathered with creamy pâté. Different and delicious.
Fig And Pâté Bruschetta
1 tablespoon unsalted butter
3 large shallots
1 cup ruby port
2 bay leaves
4 whole black peppercorns
1 long strip orange peel
16 black or purple figs, quartered
Salt and freshly ground black pepper
1 1/2 teaspoons fresh thyme, leaves, plus 8 sprigs for garnish
8 1/2-inch-thick slices whole-grain walnut bread
Olive oil for brushing
10 ounces smooth paté, such as foie gras or chicken liver
1. Melt butter in a small skillet over medium heat. Thinly slice 2 shallots, and sauté in butter until golden and caramelized, about 6 minutes. Set aside.
2. Quarter the remaining shallot and combine with port, bay leaves, peppercorns, and orange peel in a small saucepan. Bring to a boil then decrease heat and simmer until liquid is reduced and thickened, 20 to 30 minutes. Remove from heat, and strain into a clean pan. Add figs then season to taste with salt, pepper, and thyme. Cook over medium heat until figs begin to soften, about 3 minutes.
3. Preheat oven to 400℉.
4. Place bread on a cookie sheet and lightly brush both sides with olive oil. Toast in oven until golden brown, about 4 minutes on each side.
5. Spread each slice of toast with pâté. Spoon figs over the pâté and garnish with reserved shallots and thyme sprigs. Cut slices into smaller pieces to serve, if you like.
Recipe from Martha Stewart
Serve some drinks, set out the bruschetta and have “Isn’t That Life” playing in the background. New from NYC-based band Bell The Band, it’s just what you want to kick back to.