Lydia Cooks: Crostini with Fig Compote and Goat Cheese

fig_goat crostini

 

I made this appetizer last night for a dinner party and really wowed the crowd (if I say so myself!) It’s a quick and easy recipe to throw together last-minute, as it doesn’t require many ingredients and is fast to assemble.

Ingredients

1 baguette, cut on the diagonal into thin slices
3 tablespoons olive oil
1/2 cup chopped dried Mission figs (I used fresh figs and it was fine)
1/4 cup light-brown sugar
1 cup dry red wine
1/2 teaspoon fresh thyme leaves, plus more for garnish (optional)
Coarse salt
5 ounces goat cheese (1 small log)

Directions

Heat broiler. Brush both sides of baguette slices with oil; place on a rimmed baking sheet. Broil until golden, 1 to 2 minutes per side; set toasts aside.

In a small saucepan, combine figs, sugar, wine, thyme, and a pinch of salt. Bring to a boil; reduce to a simmer, and cook until thickened, 7 to 9 minutes. Let compote cool to room temperature.

Dividing evenly, spread each toast with goat cheese, and top with compote. Garnish with thyme, if desired.

Recipe courtesy Martha Stewart.

Text: Lydia Parafianowicz

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