Thyme And Fig Goat Cheese Spread Food

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FIG AND GOAT CHEESE CROSTINI



Fig and Goat Cheese Crostini image

Categories     Cheese     Fruit     Appetizer     Bake     Cocktail Party     Goat Cheese     Dried Fruit     Fig     Fall     Shower     Party     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 24 hors d'oeuvres

Number Of Ingredients 13

3 tablespoons minced shallot
2 (3-inch) fresh thyme sprigs plus 1/2 teaspoon minced fresh thyme
1/2 Turkish or 1/4 California bay leaf
1 1/2 tablespoons unsalted butter
1/4 lb dried Black Mission figs, finely chopped (3/4 cup)
3/4 cup Port
1/4 teaspoon salt
1/8 teaspoon black pepper
12 (1/2-inch-thick) diagonally cut baguette slices
1 tablespoon olive oil
6 oz soft mild goat cheese at room temperature
2 fresh ripe figs, cut into 1/2-inch pieces
Garnish: fresh thyme leaves

Steps:

  • Make savory fig jam:
  • Cook shallot, thyme sprigs, and bay leaf in butter in a 1- to 1 1/2-quart heavy saucepan over moderately low heat, stirring, until shallot is softened, about 2 minutes. Add dried figs, Port, salt, and pepper and bring to a boil. Simmer, covered, until figs are soft, about 10 minutes. If there is still liquid in saucepan, remove lid and simmer, stirring, until most of liquid is evaporated, 3 to 4 minutes more. Discard bay leaf and thyme sprigs and transfer jam to a bowl. Cool, then stir in minced thyme and salt and pepper to taste.
  • Make toasts while jam cools:
  • Put oven rack in middle position and preheat to 350°F.
  • Halve each baguette slice diagonally, then arrange on a baking sheet and brush tops lightly with oil. Bake until lightly toasted, about 7 minutes. Cool on baking sheet on a rack.
  • Assemble crostini:
  • Spread each toast with 1 teaspoon fig jam and top with about 1 1/2 teaspoons goat cheese and 2 pieces fresh fig.

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