1/3 cup honey
1 tablespoon lemon juice
1 1/4 cups water
7 ounces dried California figs
3/4 cup California walnuts, roughly chopped
1 loaf of ciabatta bread
1 tablespoon olive oil
Salt & pepper to taste
4 ounces brie
Combine honey, lemon juice and water in a medium saucepan. Bring to a boil and then reduce the heat to medium. Simmer for 5 minutes. While the honey mixture is simmering, place the figs in a food processor or blender and chop them into small pieces (make sure the stems are removed).
Once the honey mixture thickens a little, reduce the heat to low and stir in the figs. Simmer for 15 minutes or until the liquid is absorbed. Remove the jam from the heat after it’s done simmering.
Preheat oven to 425 degrees F. Cut the ciabatta 1/2-inch thick. Place crostini on a baking sheet and brush with olive oil. Then season lightly with salt and pepper. Bake for 10 minutes or until light golden brown.
Layer your crostini with brie and then fig jam and serve.
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