Fig Crostini

2018-01-07

Photos

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Recipe

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. 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. 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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Nutritional Info

This information is per serving.

  • Protein

    2
  • Fat Total

    3
  • Calories

    490
  • Sodium

    140