Holiday Recipe: Tartine with Fig Shallot Preserves by Chef Teryi Youngblood

If you’re looking for one of the most delicious appetizers on the planet, look no further.

Chef Teryi Youngblood is the Chef de Cuisine at Passerelle Bistro in Greenville, South Carolina and lives to create cuisine that is “a little French, a little European, and a lot local.”

We are sure you are going to love this one!

One Baguette, sliced
4-6 oz. Goat Cheese
4-6 oz. Prosciutto
Fig Shallot Preserves (recipe below)

Toast baguette slices. Spread goat cheese in each slice. Spread Fig Shallot Preserves on each slice and then cover with sliced Prosciutto.

Fig Preserves
Yield One Quart

15 Calmyrna Figs, quartered
7 Large Shallots quartered
4 cups Water (hot)
1 ½ T Brandy Extract
¾ cups White Balsamic Vinegar
3 cups Sugar

Place dried figs in a container with hot water and brandy extract for an hour to allow figs to rehydrate. Add remaining ingredients and bring to a simmer over medium heat. Once simmering, reduce heat and cook until liquid is slightly thick (be careful not to overcook- If the figs start to brown and liquid is minimal you’ve gone too far). Remove from heat and cool completely. Refrigerated preserves will keep approximately 4 weeks if stored in proper containers.