FIG AND GOAT CHEESE CROSTINI
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
INSTRUCTIONS:
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.
(This recipe was acquired from Epicurious.com)
