It has been so fun starting a new instagram account for this blog because in my news feed are tons of other like-minded individuals and companies striving to eat, cook, and bake clean! One of my favorite new friends that I’ve loved following is @thewholesmiths. Michelle’s feed is so beautiful because she’s a professional food photographer (can you sense my jealousy…? 🙂 Every photo she takes is perfectly styled and photographed.
She came across a picture my talented photographer friend Lauren Carnes took of figs and was reminded of her pre-paleo days when she made a delicious fig crostini. Sometimes there is just that (fill in the blank) that makes you question your paleo lifestyle. Instead of traveling down the dark and lonely tunnel of self pity, we decided instead to take the higher road and paleofy some fig crostini! She asked me if I’d like to collaborate: we’d both put our own spins on a fig crostini and then the world would have not one, but two delicious paleo fig crostini to choose from!
Since creating a paleo bread recipe out of thin air is way too daunting a task, and because Danielle Walker already has an amazing bread recipe, we decided to use Against All Grain‘s Grain-Free Sandwich Bread as our crostini base. With that as the common denominator, we embarked on the journey to make fig crostini!
On our residency interview trail this past winter, we traveled to UAB in Birmingham. While Chaz was interviewing, Ella and I found the most adorable coffee shop and cafe: Urban Standard. We each had a homemade biscuit (this was pre-paleo days, people… don’t judge 🙂 with house-made red onion chutney. It was absolutely amazing!! Totally different than anything I had ever put on a biscuit. Since that day, I’ve wanted to try my hand at red onion chutney, and thought this would be a perfect time! The chutney we had needed a sweet side to its savory, so figs would be the perfect addition.
Be sure to also check out Michelle’s delectable Fig + Rosemary Crostini on her blog The Whole Smiths! I mean, it has bacon on top, so what could be better…?
Figs are an amazing fruit, but it can be hard to decide what to use them for. This recipe mixes savory and sweet in a delicious way! Enjoy!
- 1 T olive oil
- 1 red onion, chopped
- 1/2 c balsamic vinegar
- 1/4 t cinnamon
- 1/4 t cayenne pepper
- 1 1/2 t thyme
- 1/4 t salt
- 2 t lemon juice
- 1 lb figs, stemmed and chopped
- Heat olive oil in saucepan over medium heat and add red onion. Cook until translucent, about 10 minutes. (Mine browned a tinsy bit and I liked the flavor).
- Add the balsamic vinegar, cinnamon, cayenne pepper, thyme, and salt. Reduce heat and simmer uncovered for 20 minutes. The balsamic vinegar should be reducing.
- Add the figs and lemon juice and cook, covered, for another 10 minutes.
- Remove the lid and cook until the chutney has thickened, about 10 minutes. You can turn off the heat once it’s almost the right consistency and then let it sit for another 10 minutes.
This is perfect on top of paleo bread spread with paleo “cream cheese,” or a good ol’ southern biscuit!
- Prep Time: 15 minutes
- Cook Time: 1 hour
Are there any other paleo bread recipes you’ve found and love? How else do you like to use figs? Comment below!