Wednesday, August 3, 2011

fig + goat cheese crostini

i made these sweet little fig and goat cheese crostinis, via gourmet 2003, for a dinner party last week. i can't resist a fresh fig can you?

3 tbsp minced shallot

2 (3-inch) fresh thyme sprigs + 1/2 teaspoon minced fresh thyme

1/4 bay leaf

1 1/2 tbsp unsalted butter

3/4 cup dried black mission figs, finely chopped

3/4 cup port

1/4 tsp salt

1/8 tsp black pepper

12 (1/2-inch-thick) baguette slices

1 tbsp olive oil

6 oz soft mild goat cheese at room temperature

2 fresh ripe figs, cut into 1/2-inch pieces

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.


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.


spread each toast with 1 tsp fig jam, 1 1/2 tsp goat cheese, and 1-2 pieces fresh fig.

(photo by: erin)


  1. Oh my goodness! that looks absolutely delicious!

  2. obsessed with fig. want to eat them always.

  3. YUM. Beautiful photo too!

  4. this has given me a serious hankering for fig. and bread. and cheese. damn!

    just found your lovely blog via Kate Miss. exciting, can't wait to see more!

  5. these look divine and like the perfect Saturday afternoon treat!

  6. Ah, i need to try these! They look absolutely delicious :)

  7. they are also amazing with any creamy non-goat cheese and carmelized onions!

  8. i ate them, and they were amazing!