Food & Cooking Recipes Appetizers Finger Food Recipes Goat-Cheese Crostini with Fig Compote 3.5 (176) 1 Review By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Share Share Tweet Pin Email Prep Time: 40 mins Total Time: 40 mins Yield: 24 These canapes are a festive addition to holiday gatherings that call for great friends, elegant bites, and jolly cocktails. Ingredients 1 small baguette (8 ounces), cut on the diagonal into 24 slices 3 tablespoons olive oil ½ cup chopped dried Mission figs ¼ cup light-brown sugar 1 cup dry red wine ½ 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. Print