Fig Jam and Goat Cheese Crostini

Submitted by alligirl

"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"

 

• Ready In: 45mins
• Ingredients: 6
• Yields: 20 crostini
• Serves: 10

ingredients

• 1 baguette
• 1⁄3 cup olive oil
• salt, to taste
• 20 sage leaves
• 4 ounces goat cheese
• 1⁄3 cup fig jam

directions

1. Heat the oven to 400°F
2. Cut the baguette on the bias into about 20 (1/2-inch-thick) slices and place on a baking sheet.
3. 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.
4. Line a plate with paper towels and set aside.
5. 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.
6. Immediately remove the leaves with tongs or a slotted spoon and transfer to the paper-towel-lined plate.
7. Repeat with remaining sage leaves; set aside.
8. 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.

Reviews

[gailanng]

Sacre bleu! Made for ZWT#8~France. Now after having been to Paris, how can I go back to the farm.

 

[Sydney Mike]

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 recipe #384703 #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]