FIG AND GOAT CHEESE CROSTINI
- Epicurious
- Aug 8, 2016
- 2 min read
INGREDIENTS
3 tablespoons minced shallot 2 (3-inch) fresh thyme sprigs plus 1/2 teaspoon minced fresh thyme 1/2 Turkish or 1/4 California bay leaf 1 1/2 tablespoons unsalted butter 1/4 lb dried Black Mission figs, finely chopped (3/4 cup) 3/4 cup Port 1/4 teaspoon salt 1/8 teaspoon black pepper 12 (1/2-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 1/2-inch pieces Garnish: fresh thyme leaves
PREPARATION
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 10 minutes. If there is still liquid in saucepan, remove lid and simmer, stirring, until most of liquid is evaporated, 3 to 4 minutes more. Discard bay leaf and thyme sprigs and transfer jam to a bowl. Cool, then stir in minced thyme and salt and pepper to taste.
Make toasts while jam cools: Put oven rack in middle position and preheat to 350°F. Halve each baguette slice diagonally, then arrange on a baking sheet and brush tops lightly with oil. Bake until lightly toasted, about 7 minutes. Cool on baking sheet on a rack.
Assemble crostini: Spread each toast with 1 teaspoon fig jam and top with about 1 1/2 teaspoons goat cheese and 2 pieces fresh fig.
Cooks' notes: •Fig jam can be made 1 day ahead and chilled, covered. Bring to room temperature before using. •Toasts can be made 1 day ahead and cooled, then kept in an airtight container at room temperature.
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