Crostini with fig jam and goat cheese
Source of Recipe
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List of Ingredients
Serves 4
1 pound ripe green figs
2 tablespoons sugar
1 baguette
Extra virgin olive oil
6 ounces fresh goat cheese, well chilled
Freshly ground black pepper
1 tablespoon fresh thyme leaves
1 teaspoon snipped fresh rosemary
1 teaspoon fresh lavender blossoms, or 1/2 teaspoon dried
Wash figs. Remove stems and dice. Place in small saucepan. Add sugar and 2 tablespoons water. Heat, stirring, to boil and cook, uncovered, over medium heat until figs have softened and mixture is very thick, about 10 minutes. Transfer jam to a small bowl and set aside until ready to serve. (Jam can be made 1 or 2 days ahead, covered and refrigerated until ready to serve.)
Preheat broiler or grill. Cut baguette into 12 long diagonal slices, each about 5 inches long and 1/2-inch thick. Lightly brush both sides of bread with oil. Place bread in single layer on baking sheet and broil, or place on cooking grate and grill, turning to brown slices evenly -- about 1 minute on each side. Set crostini aside.
Preheat oven to 350 degrees. Cut cold cheese into 1/4-inch cubes and place in small, ovenproof dish or pie plate. Drizzle with 2 tablespoons olive oil and black pepper to taste. Bake until cheese is warm, 10-15 minutes. Sprinkle with thyme, rosemary and lavender. (Note: If you can't find lavender, use more thyme or rosemary.)
To serve, spread fig jam on toasts and top each with a spoonful of warm cheese.
Recipe
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