Goat-Cheese Crostini with Fig Compote
These canapes are a festive addition to holiday gatherings that call for great friends, elegant bites, and jolly cocktails.
- Total Time:
- Yield: Makes 24
Source: Everyday Food, December 2007
- 1 small baguette (8 ounces), cut on the diagonal into 24 slices
- 3 tablespoons olive oil
- 1/2 cup chopped dried Mission figs
- 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)
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.