hi foodtubers what’s up it’s Alex the French guy cooking and today I’m gonna
French guy cooking and today I’m gonna
French guy cooking and today I’m gonna share with you how to make ponchita figs
share with you how to make ponchita figs
share with you how to make ponchita figs and cheese crostini so Boston I’ve asked
and cheese crostini so Boston I’ve asked
and cheese crostini so Boston I’ve asked me to come up with my perfect serve and
me to come up with my perfect serve and
me to come up with my perfect serve and I think that those indulgent it’s really
I think that those indulgent it’s really
I think that those indulgent it’s really a perfect for that special moment when
a perfect for that special moment when
a perfect for that special moment when you come back home in the evening with a
you come back home in the evening with a
you come back home in the evening with a glass of red wine yeah there was a bit
glass of red wine yeah there was a bit
glass of red wine yeah there was a bit too much cliche so that’s why I did not
too much cliche so that’s why I did not
too much cliche so that’s why I did not mention it in the first place comes to
mention it in the first place comes to
mention it in the first place comes to hit that cliche the world itself is way
hit that cliche the world itself is way
hit that cliche the world itself is way too much cliche ah it’s too much cliche
too much cliche ah it’s too much cliche
too much cliche ah it’s too much cliche cliche this recipe makes about 12
cliche this recipe makes about 12
cliche this recipe makes about 12 crostini as known as small slices of
crostini as known as small slices of
crostini as known as small slices of toasted bread with savory toppings first
toasted bread with savory toppings first
toasted bread with savory toppings first up let’s prepare the main topping and
up let’s prepare the main topping and
up let’s prepare the main topping and for that I just got some beautiful and
for that I just got some beautiful and
for that I just got some beautiful and early figs coming straight from the
early figs coming straight from the
early figs coming straight from the market I record whole things would be
market I record whole things would be
market I record whole things would be way to make for the crostini so just
way to make for the crostini so just
way to make for the crostini so just slice them in half lengthwise now grab a
slice them in half lengthwise now grab a
slice them in half lengthwise now grab a few slices of pancetta and unroll them
few slices of pancetta and unroll them
few slices of pancetta and unroll them if you can’t find this Italian bacon
if you can’t find this Italian bacon
if you can’t find this Italian bacon then you can definitely use any regular
then you can definitely use any regular
then you can definitely use any regular streaky bacon and my mummy what they say
streaky bacon and my mummy what they say
streaky bacon and my mummy what they say about the pancetta type that’s not the
about the pancetta type that’s not the
about the pancetta type that’s not the same gently rub the fig halves in it a
same gently rub the fig halves in it a
same gently rub the fig halves in it a very light drizzle of olive oil and
very light drizzle of olive oil and
very light drizzle of olive oil and place them in an ovenproof dish and
place them in an ovenproof dish and
place them in an ovenproof dish and roast them in a preheated oven at 200
roast them in a preheated oven at 200
roast them in a preheated oven at 200 degrees Celsius or 400 degrees
degrees Celsius or 400 degrees
degrees Celsius or 400 degrees Fahrenheit for about 10 minutes in the
Fahrenheit for about 10 minutes in the
Fahrenheit for about 10 minutes in the meantime let’s get the bread ready and
meantime let’s get the bread ready and
meantime let’s get the bread ready and for that I’ve got some nice baguette
for that I’ve got some nice baguette
for that I’ve got some nice baguette bread it’s not a cliche it’s not sliced
bread it’s not a cliche it’s not sliced
bread it’s not a cliche it’s not sliced em on a bias about a centimeter thick
then place them in a griddle pan on high
then place them in a griddle pan on high heat along with a drizzle of olive oil a
heat along with a drizzle of olive oil a
heat along with a drizzle of olive oil a few minutes each side should give
few minutes each side should give
few minutes each side should give beautiful char marks and a nice crisp
beautiful char marks and a nice crisp
beautiful char marks and a nice crisp to make this recipe extra-special I
to make this recipe extra-special I
to make this recipe extra-special I reckon we also need a few walnuts those
reckon we also need a few walnuts those
reckon we also need a few walnuts those three nuts are great if you want to add
three nuts are great if you want to add
three nuts are great if you want to add long-lasting flavors to any dish but
long-lasting flavors to any dish but
long-lasting flavors to any dish but they are also great as a source of
they are also great as a source of
they are also great as a source of omega-3 fatty acid crush them roughly
omega-3 fatty acid crush them roughly
omega-3 fatty acid crush them roughly right the things already they look soft
right the things already they look soft
right the things already they look soft and caramelized now all we have to do is
and caramelized now all we have to do is
and caramelized now all we have to do is to build up the crostini start with a
to build up the crostini start with a
to build up the crostini start with a slice of bread then spread out a dollop
slice of bread then spread out a dollop
slice of bread then spread out a dollop of shallots and chives soft cheese add a
of shallots and chives soft cheese add a
of shallots and chives soft cheese add a few rocket leaves now proudly place the
few rocket leaves now proudly place the
few rocket leaves now proudly place the fig wrapped in pancetta on top sprinkle
fig wrapped in pancetta on top sprinkle
fig wrapped in pancetta on top sprinkle it with crushed walnut add a few
it with crushed walnut add a few
it with crushed walnut add a few tarragon leaves or flat leaf parsley if
tarragon leaves or flat leaf parsley if
tarragon leaves or flat leaf parsley if you can spot some and finish it with
you can spot some and finish it with
you can spot some and finish it with some freshly ground black pepper
so guys that’s it I hope you enjoy this
so guys that’s it I hope you enjoy this recipe and if you did then give it a
recipe and if you did then give it a
recipe and if you did then give it a like thumbs up and shout out over on
like thumbs up and shout out over on
like thumbs up and shout out over on your social media if you need more
your social media if you need more
your social media if you need more appetizer recipes then pop over on my
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channel and learn how to make mini ceviche oven baked falafels and mr. clay
ceviche oven baked falafels and mr. clay
ceviche oven baked falafels and mr. clay eggplants of course do not forget to
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as well for many more delicious recipes bye bye studies
”
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