Food & Cooking Recipes Appetizers Finger Food Recipes Goat-Cheese Crostini with Fig Compote 3.5 (176) 1 Review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It 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. Rate it Print