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Author Notes: To think I had never bothered to use a Meyer lemon before this winter! Now I am quite convinced that anything with Meyer lemon in it is good (kind of like anything with bacon is good). I've become especially enamored of the combination of Meyer lemons with green olives, and daydreamed up this relish and crostini idea. I tried it out for dinner last night and it was phenomenal, so I had to share! —fiveandspice
Serves 8 or so
- 2 tablespoons finely chopped red onion
- 1 tablespoon sherry vinegar
- 1 teaspoon balsamic vinegar
- 1 Meyer lemon
- 1 teaspoon honey
- 1 pinch sea salt
- 1/2 cup pitted and chopped green olives
- 1/2 cup finely chopped dried figs
- 2 tablespoons chopped flat leaf parsley
- 3 tablespoons olive oil, plus a bit more for brushing bread
- 1 good baguette
- 6 ounces chevre, at room temperature
- In a medium bowl stir together the red onion with the vinegars and set aside for 5 minutes.
- Remove the ends from the Meyer lemon, then cut it into small dice (including the peel). Discard any seeds. Add this to the onion.
- Stir a pinch of salt and the honey in with the lemon and onion. Then, stir in the chopped olives, figs, and parsley. Finally, stir in the olive oil. Refrigerate until you're ready to assemble the crostini.
- Preheat your oven to 350F. Cut the baguette on the diagonal into 1/2 inch thick slices. Brush the slices lightly with olive oil, spread them on a baking sheet and bake until lightly browned and crusty, about 10 minutes. Allow to cool at least somewhat.
- Spread the toasted bread pieces with the chevre, then top each with a scoop of the relish. Put out on a platter and serve along with wine or cocktails.