Fig and Brie Crostini

Ingredients

• Fig Spread:
• 1 cup finely chopped dried figs
• 1/2 cup cider vinegar
• 1/4 cup brown sugar
• 1/4 cup minced white onion
• 1/2 teaspoon ground ginger
• 1 pinch garlic powder
• 1 pinch cayenne pepper
• 1 pinch ground cloves
• 1 pinch ground cinnamon
• Crostini:
• 1 (8 ounce) loaf French bread, cut into 1-inch slices
• Olive oil cooking spray
• 1 (8 ounce) round Brie cheese, cut into bite-size pieces
• 1 Granny Smith apple, cut into matchstick-size pieces
• 1 tablespoon oregano

Directions

Combine figs, vinegar, brown sugar, onion, ginger, garlic powder, cayenne pepper, cloves, and cinnamon in a saucepan; simmer over low heat, stirring occasionally, until fig spread is reduced, about 30 minutes. Transfer fig spread to a bowl, cover with plastic wrap, and refrigerate, 8 hours to overnight.

Set oven rack about 6 inches from the heat source and preheat the oven's broiler.

Arrange bread slices on a baking sheet. Lightly spray both sides of each bread slice with olive oil cooking spray.

Bake bread slices under the broiler until toasted, about 2 minutes per side. Remove bread from oven and cool slightly, keeping broiler on.

Blend fig spread in a blender or food processor until pureed. Spread about 1 teaspoon fig spread onto each toasted bread slice; top with Brie cheese and apple pieces. Sprinkle each crostini with oregano.

Broil crostini in the preheated oven until Brie cheese is melted and browned, 1 to 2 minutes.