Fig and Goat Cheese Crostini

Ingredients

  • 3 tablespoons minced shallot
  • 2 (3-inch) fresh thyme sprigs plus ½ teaspoon minced fresh thyme
  • ½ Turkish or ¼ California bay leaf
  • 1 ½ tablespoons unsalted butter
  • ¼ lb dried Black Mission figs, finely chopped (¾ cup)
  • ¾ cup Port
  • ¼ teaspoon salt
  • + 6 more ingredients
    • 1/8 teaspoon black pepper
    • 12 (½-inch-thick) diagonally cut baguette slices
    • 1 tablespoon olive oil
    • 6 oz soft mild goat cheese at room temperature
    • 2 fresh ripe figs, cut into ½-inch pieces
    • Garnish: fresh thyme leaves

1. Make savory fig jam: Cook shallot, thyme sprigs, and bay leaf in butter in a 1- to 1 1/2-quart heavy saucepan over moderately low heat, stirring, until shallot is softened, about 2 minutes. Add dried figs, Port, salt, and pepper and bring to a boil. Simmer, covered, until figs are soft, about...

View full recipe at SpringPad

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