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- 1 c
- dried figs, stems removed and quartered (or sliced smaller depending on size)
- or 1 cup fig jam
- 3/4 c
- fresh orange juice
- 1/2 clove
- 18 slice
- baguette, sliced on a sharp diagonal (or similar bread)
- 5 oz
- fresh goat cheese, at room temperature (taleggio, for example)
- 2 tsp
- orange zest, (finely grated for the fig paste/jam but zested for the garnish)
- green onion, green and white parts, thinly sliced,
- and/or fresh basil leaves, chiffonade (my addition)
How to Make Crostini with Dried Fig Paste and Goat Cheese
- 1If making the fig paste FROM SCRATCH: Place the dried figs, orange juice, water and salt in a saucepan. Over low heat, simmer, until the dried figs are soft and 2 tablespoons of the liquid remains about 20 to 30 minutes. If the mixture gets dry, add water to keep it moist. Set the mixture aside to cool, then stir in the orange zest and puree in a blender or food processor to make a paste. Reserve. If you're using your own fig jam, skip to Step #2.
- 2Toast the baguette slices. Spread the dried fig paste or fig jam on top of the crostini. Place the goat cheese in a bowl and mash with a fork. Spread approximately ½ tablespoon goat cheese over the dried fig paste/jam. Garnish with the green onions and/or fresh basil and serve.
- 3Note: If using homemade or commercial fig jam, garnish fresh orange zest on top of the crostini [or] stir the grated orange zest into the fig jam.