Recipe by Eli Wahl, Executive Chef at Casbah.
Ingredients
- 1 cup walnuts
- ¾ cup sugar
- ¼ cup corn syrup
- 2 cups water
- 4 tablespoons quince paste
- Sea salt
- Black pepper
- Olive oil
- ½ baguette
- 2 tablespoons white balsamic vinegar (Wahl recommends Minus 8 Dehydr8!)
- ½ cup baby kale
- 6 figs, sliced
- ½ pound prosciutto
- ¼ pound Bayley Hazen Blue Cheese, slightly warmed
Instructions
To prepare the Walnut Jam, toast the nuts and set aside. In a nonreactive pot, bring the sugar, corn syrup, and water to a simmer. Reduce by half.
Stir in the quince paste and nuts. Cook slowly until the nuts are glazed. Season with sea salt and black pepper, and let cool.
Slice the baguette and lightly coat with olive oil, sea salt, and black pepper. Toast on the grill.
Drizzle white balsamic vinegar on baby kale and figs.
Assemble the bruschetta to your liking! We prefer alternating the sweet and salty flavors: blue cheese on the crostini, then baby kale, then prosciutto, then figs, and topped with walnut jam.
