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    Fig & Goat Cheese

    Yield: 12 servings

    Active Time: 40 minutes

    Total Time: 1 hour


    • 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


    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.

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