Ingredients:
Crostinis
1 French Baguette
1/4 Cup Olive Oil
1/2 tsp. Salt
Seared Antelope
8 oz. Antelope Backstrap, Cut in ¾” thick medallions
Salt & Pepper
1 sprig fresh Rosemary
3 Garlic Cloves
2 Tbsp. Olive Oil
Whipped Ricotta
8 oz. whole milk Ricotta Cheese
4 oz. Boursin Cheese
2 Tbsp. Olive Oil
Fig Jam
4 oz. Fig Marmalade
2 oz. Aged Balsamic Vinegar
1 oz. Pure Maple Syrup
Directions:
1. To prepare crostinis Slice baguette approx. ⅜” thick. Brush each side with olive oil, place on sheet pan, sprinkle with salt and bake in preheated 350 oven until light golden brown. 5-7 minutes. Remove from oven and let rest at room temp.
2. Prepare whipped ricotta by adding Boursin, ricotta and 2 tablespoons olive to a mixing bowl. Using a hand mixer whip ingredients together until fluffy. Hold in refrigerator until needed. Can also be made using a food processor.
3. Prepare Balsamic fig jam by simply adding fig marmalade, maple syrup and balsamic vinegar to a small sauce pan and and stir over medium heat to combine. Simmer on low for 5 minutes to reduce and thicken. Remove from stove and let rest at room temperature.
4. Once whipped ricotta and fig jam are complete prepare antelope. Season medallions with salt and pepper. Preheat saute pan to medium high. Add olive oil, garlic cloves and rosemary sprigs to pan. Place medallions in remaining space and brown on both sides. Continue to cook until 125 degrees internal temp. Remove pan from heat and let rest for at least 5 minutes.
5. To prepare crostinis spread a nice layer of whipped ricotta on toasted baguette slices. Slice antelope thin and place on top of ricotta. Top with a small amount of the fig marmalade. Garnish each crostini using a small Italian parsley leaf.
6. Makes approx. 12 crostinis.