Tuesday, September 18

Fig & Goat Cheese Crostini




I’m a big fan of crostini because it’s so versatile that you can slap just about anything on a piece of bread and have an instant appetizer (see here, here, and here). This version takes advantage of late-season figs – it’s amazing how short the window is on finding fresh figs at the farmer’s market around here – which get quickly warmed in a pan to soften and lightly caramelize. The goat cheese spread and peppery arugula salad work really nicely to offset the sweet jammy figs and provide a contrasting bite and tang. It’s a beautiful starting course to serve to guests (although take note: it can be messy) but a couple of the crostini are hearty enough for a light meal.


Fig, Arugula, & Goat Cheese Crostini:
  • Slice a small baguette in half, then slice into 3" lengths.
  • Brush the bread with olive oil and place cut-side down on a hot skillet until golden and crusty.
  • Remove and arrange on a plate, then add in a splash of oil and 1 pint halved fresh figs and turn off the heat.
  • Let the figs warm and caramelize for a few minutes.
  • Meanwhile, stir together 2 tbsp. fresh ricotta cheese and 3-4 oz. fresh goat cheese and season with salt and pepper.*
  • Spread the cheese mixture over the warm toasts, then divide the figs on top.
  • In a small bowl, combine 1 1/2 c. baby wild arugula with 2 tsp. olive oil, 1 tsp. balsamic vinegar, and a pinch of salt and pepper.
  • Divide arugula on top of the crositinis and serve.

Serves four (appetizer)
*The ricotta helps to make the goat cheese spreadable and mellows the flavor.