Prep 15 mins
Cook 30 mins
Flavors of fall 'sage and figs' pair up with tangy goat cheese for an elegant appetizer that's a perfect pairing for a glass of bubbly. The toasts can be made up to a day ahead and stored at room temperature in an airtight container. The sage can also be prepared a day ahead, loosely wrapped in a paper towel, and stored in an airtight container. Fig jam can be purchased at high-end grocery stores. Quince jam, a.k.a. membrillo, would also be delicious here. Taken from CHOW.com
- Heat the oven to 400°F
- Cut the baguette on the bias into about 20 (1/2-inch-thick) slices and place on a baking sheet.
- Using 1 tablespoon of the olive oil, lightly brush each slice. Sprinkle with salt and bake until lightly toasted and crisp, about 8 minutes; let cool.
- Line a plate with paper towels and set aside.
- Heat the remaining olive oil in a small frying pan over medium-low heat. When the oil shimmers, gently place 2 to 3 sage leaves at a time into the hot oil until they darken in color and any bubbling subsides.
- Immediately remove the leaves with tongs or a slotted spoon and transfer to the paper-towel-lined plate.
- Repeat with remaining sage leaves; set aside.
- Gently spread 1 teaspoon of the goat cheese on each crostini, top with a heaping 1/2 teaspoon of the fig jam, and garnish with a fried sage leaf.
Sacre bleu! Made for ZWT#8~France. Now after having been to Paris, how can I go back to the farm.
Made the crostini to add to my finger food counter the other evening & it was a big success ~ What a great combo the fig & sage & goat cheese makes! I actually doubled the recipe, using a baguette for half of it & Katzen's Sourdough Grain & Seed Bread #384703 for the other half ~ Both were well received, but I must admit that I did like the sourdough bread a little more! This is definitely a keeper of a recipe, & thanks for sharing it! [Tagged, made & reviewed in Newest Zaar tag]