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Pairings & Recipes> Easy Holiday Entertaining>

Fig & Goat Cheese

Yield: 12 servings

Active Time: 40 minutes

Total Time: 1 hour

Ingredients:

3 tbsp minced shallot
2 (3-inch) fresh thyme sprigs, plus ½ tsp minced fresh thyme
½ Turkish or ¼ California bay leaf
1 ½ tbsp butter
¼ pound dried figs, finely chopped (¾ cup)
¾ cup Port
¼ tsp salt
1/8 tsp black pepper
12 (½-inch thick) diagonally cut baguette slices
1 tbsp olive oil
6 oz. soft, mild goat cheese at room temperature
2 fresh ripe figs, cut into ½-inch pieces

Method:

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.

Wine Pairing Suggestion: MacMurray Ranch Sonoma Coast Pinot Noir

*Recipe sourced from epicurious.com.

Fig & Goat Cheese

Ingredients:

Method:

Wine Pairing Suggestion: MacMurray Ranch Sonoma Coast Pinot Noir

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