Francese Crostini: Our Favorite Summer Appetizer

https://www.youtube.com/watch?v=a6TW-iireU8&feature=youtu.beSince we're all spending more time outside soaking up this gorgeous weather, we thought you would enjoy seeing what Leslie has on the grill this summer. This rustic yet elegant Francese Crostini appetizer using our Pane Francese bread toasted right on the grill and topped with fresh, local ingredients is hard to beat. You can make the Fig & Olive Tapenade at home using the recipe below, but we also sell this delicious spread in our cafés. Check out the video to learn about Leslie's inspiration for this recipe and stop by for a freshly baked loaf of Pane Francese for your next dinner party!Francese CrostiniClick here to print this recipe!IngredientsFor the tapenade:1 cup dried Black Mission figs (about 18), trimmed and quartered1 1/2 cups water2 tablespoons balsamic vinegar2 cups pitted Kalamata olives, rinsed1 tablespoon capers1 tablespoon Dijon mustard2 medium cloves garlic1 1/2 teaspoons chopped fresh rosemary1 1/2 teaspoons chopped fresh thyme3/4 cup extravirgin olive oil, dividedFor the crostini:*1 loaf Pane Francese2 fresh Black Mission figs, trimmed and sliced lengthwise into 12 pieces2 tablespoons chopped Marcona almonds1 tablespoon chopped fresh oregano**4 ounces of Camembert, Brie or Cambozola, sliced into 12 pieces*Available in our cafés.** Leslie uses Dinah’s Cheese from Kurtwood Farms.Makes 12 servings1. In a medium saucepan over medium heat, bring the dried figs, water and balsamic vinegar to a simmer and cook until the figs are soft and the liquid has reduced to about 2 tablespoons, about 20 minutes. Cool for 10 minutes.2. Pour the warm figs and cooking liquid into the bowl of a food processor or a blender. Pulse several times to break down the figs; scrape the bowl and purée to a smooth texture. Add the olives, capers, mustard, garlic, rosemary, thyme and 1/4 cup of olive oil. Pulse the mixture until it is spreadable and has a uniform texture. With the machine running, add another 1/4 cup olive oil in a slow stream until the mixture is smooth and easy to spread.3. Reserve 1 cup of tapenade for the crostini. The remainder can be stored in the refrigerator for up to one week for future use.4. Slice the bread lengthwise and brush each cut side with the remaining olive oil. Toast the bread cut side down on a grill until golden brown. Alternatively, the loaf can be toasted cut side up in the broiler until golden brown.5. Divide the reserved tapenade in half and spread evenly on each side of the loaf. Layer each side with 6 slices of cheese and 6 slices of fig, evenly spaced. Sprinkle both sides with almonds and oregano.6. Slice each length of bread into six pieces, making 12 pieces total. Enjoy!